Mango lime cheesecake

It's hard to imagine something more iconic to an Australian summer than mangoes.

  • 30 mins preparation
  • 1 min cooking
  • Serves 10
  • Print
It's hard to imagine something more iconic to an Australian summer than mangoes, so this tropical, citrus cheesecake forms the quintessential home treat or dessert when entertaining during the warmer months.
Looking for more cheesecake recipes?


Mango lime cheesecake
  • 250 gram packet granita or other plain sweet biscuits
  • 150 gram butter, melted
  • 2 medium (860g) mangoes
  • 1 tablespoon powdered gelatine
  • 1/4 cup (60ml) water
  • 2 limes
  • 375 gram fresh ricotta cheese
  • 3/4 cup (165g) caster sugar
  • 1 cup (300g) natural yoghurt


Mango lime cheesecake
  • 1
    Process biscuits until fine. Add the butter and process again briefly until the butter is combined with the crumbs. Press crumb mixture over the base and halfway up. The side of a 22cm springform pan.
  • 2
    Coarsely chop flesh from one mango; blend or process until smooth. Peel and very thiny slice remaining mango.
  • 3
    In a small bowl, sprinkle the gelatin over the water and leave to soak for 3 minutes. Microwave on medium (50%) for 20 seconds or until the gelatin is dissolved. Cool for 3 minutes.
  • 4
    Finely grate the rind from one of the limes. Squeeze the juice from both limes.
  • 5
    Beat the ricotta with the sugar, rind and juice in a small bowl with an electric mixer until combined. Fold in the gelatin mixture and yoghurt.
  • 6
    Pour half of the cheesecake mixture; top with the remaining cheesecake mixture. Refrigerate cheesecake overnight or until set.
  • 7
    Decorate with sliced mango and extra lime rind, if desired.

More From Women's Weekly Food