Mango Cheesecake

I made this for the mango fans in our family.

1 1/4 cup graham crumbs
1/4 cup butter, melted
1 Tbsp. sugar

Press into a 9″springform pan. Set aside.

Mango Puree:
850 g ripe mangoes (In this batch I used 4 yellow Mexican mangoes)
1/4 cup sugar
1 Tbsp. cornstarch

Slice sides of mangoes and scoop the flesh into the food processor. Add the sugar and cornstarch and puree until smooth.

250 g cream cheese
1/2 cup sugar
1/4 cup sour cream
1 Tbsp. cornstarch
2 eggs
pinch of salt

Beat the cream cheese with the sugar, sour cream, cornstarch and salt until smooth. Beat in eggs, one at a time.
Add 1/2 cup of the mango puree and mix well. Pour into the graham crust. 

Spoon about 10 Tablespoons of puree onto the surface of the cheesecake and use the handle of a spoon to swirl the puree through the cheesecake, making a pattern.

Bake at 350 degrees F for 45 min. Let cool, then chill.



  1. wow, this looks and sounds so very delicious. Just copied this wonderful recipe and thanks for sharing. Could you tell me what graham crumbs are, because I couldn’t find it in my dictionary? Thanks a lot.

    Liked by 1 person

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