Name: Mango and yoghurt cheesecake slice
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 8
Ingredients: 1 Tbsp gelatine powder; 1/4 cup cold water; 500g firm ricotta; 1 1/2 cups Greek-style yoghurt; 1/3 cup caster sugar; 3/4 cup mango puree (you’ll need about 1 large mango), plus extra thinly sliced mango, to serve; 1 passionfruit, pulp strained, plus extra, to serve; 1 tsp finely grated lemon zest; 2 tsp vanilla extract; Finely chopped pistachio, to serve; Base; 220g dried dates, chopped coarsely; 1 cup blanched almonds, toasted; 2 Tbsp coconut oil, melted; 1/4 cup desiccated coconut

Mango and yoghurt cheesecake slice

Be transported to the tropics!

Serves 8

Prep

30M

Cook

Total

32M

Skip to Recipe

If you’re craving a dessert that’s both creamy and fruity, this mango cheesecake slice is the perfect treat. With its rich, velvety base paired with the sweetness of ripe mangoes, it brings the tropics to your plate. Whether you’re hosting a special occasion or just indulging in something sweet, this cheesecake will definitely steal the show.

Ingredients

1 Tbsp gelatine powder

1/4 cup cold water

500g firm ricotta

1 1/2 cups Greek-style yoghurt

1/3 cup caster sugar

3/4 cup mango puree (you’ll need about 1 large mango), plus extra thinly sliced mango, to serve

1 passionfruit, pulp strained, plus extra, to serve

1 tsp finely grated lemon zest

2 tsp vanilla extract

Finely chopped pistachio, to serve

Base

220g dried dates, chopped coarsely

1 cup blanched almonds, toasted

2 Tbsp coconut oil, melted

1/4 cup desiccated coconut

Method

Step 1

Double line a lightly greased 20cm square tin with baking paper, allowing a 3cm overhang (this will form handles to remove the slice with).

Step 2

To make the base, in a food processor, pulse dates to a coarse paste. Add almonds, coconut oil and coconut. Pulse until coarsely chopped (you still want a little texture). Press into the base of the pan. Refrigerate.

Step 3

Place gelatine and water in a small, microwave-safe jug and whisk to combine. Microwave on HIGH 100% power, in 15-second bursts, until gelatine has melted. Set aside to cool.

Step 4

Combine ricotta, yoghurt and sugar in a food processor, then pulse until smooth. Add mango puree, passionfruit, lemon zest, vanilla and cooled gelatine mixture. Pulse until just combined (don’t over mix).

Step 5

Pour ricotta mixture over base and smooth the top. Refrigerate for 4 hours, or overnight, until set.

Step 6

To serve, carefully remove from pan and discard baking paper. Serve with mango slices, passionfruit and chopped pistachio.

What type of mango is best for cheesecake?

For mango cheesecake, it’s best to use ripe, sweet varieties that have a rich, smooth texture when blended. These can include alphonso, ataulfo, haden or kent mangoes.

Jessica Brook