Main menu




For the crust:

  • 1 1/2 cups crushed vanilla cookies.
  • 6 tablespoons unsalted butter, melted

For filling:

  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup mango puree
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping:

  • 1 cup mango puree
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon unflavored gelatin


Prepare crust: preheat oven to 350°F (175°C). In a medium bowl, mix the crushed cookies and melted butter until well combined. Press the cookie mixture into the base of a 9-inch cheesecake pan. Bake for 10 minutes and let cool.

2. Prepare the filling: in a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar, all-purpose flour, eggs, mango puree, vanilla extract and salt. Mix well until the mixture is smooth and homogeneous.

3. Pour the cream cheese mixture over the cookie crust and spread evenly. Bake for 50-60 minutes, or until the center is firm.

4. Prepare the topping: in a medium bowl, mix together the mango puree, sugar and lemon juice. Sprinkle the unflavored gelatin over the mixture and let stand for 5 minutes. Then, heat the mixture in the microwave for 20-30 seconds or until the gelatin is completely dissolved.

5. Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Then, pour the frosting mixture over the cheesecake and spread it evenly. Refrigerate for at least 4 hours, or until well chilled and firm.

6. Cut the mango cheesecake into portions and serve chilled.