Name: Mango no-bake cheesecake tart
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2 x 250g packets plain sweet biscuits; 125g unsalted butter, melted; 4 mangoes; 500g block full-cream cream cheese, at room temperature; 395g can sweetened condensed milk; 2 Tbsp caster sugar; Finely grated zest of 2 oranges; ¼ cup freshly squeezed lemon juice; 1½ tsp vanilla paste; Mixed berries, to serve

When you’re looking for an easy dessert to bake that celebrates the best fruit of the season… don’t. Bake, that is!

You should definitely make dessert, just don’t turn on the oven, as it’s not needed for this terrific no-bake tart. Plus, mangoes taste best exactly as they are, so it’s a classic case of doing less to enjoy more.

This delicious creamy no bake cheese cake is surprisingly easy to make and screams summer with four mangoes!

Looking for more cheesecake recipes?

Ingredients

2 x 250g packets plain sweet biscuits

125g unsalted butter, melted

4 mangoes

500g block full-cream cream cheese, at room temperature

395g can sweetened condensed milk

2 Tbsp caster sugar

Finely grated zest of 2 oranges

¼ cup freshly squeezed lemon juice

1½ tsp vanilla paste

Mixed berries, to serve

Method

Crush biscuits into a fine crumb, then mix with melted butter. Press into side and base of a fluted 25cm quiche pan with a removable base. Refrigerate until completely firm.

Slice cheeks off 1 mango, then scoop out flesh and slice finely. Arrange on biscuit base. Return to fridge.

Put cream cheese, condensed milk, sugar, zest, lemon juice and vanilla paste in a bowl, then beat well, until completely smooth. Spoon over mango, flatten neatly, then chill until set.

Take cheeks off remaining mangoes, scoop out flesh and slice finely. Roll up sets of mango to make circles of various sizes. Arrange these on top of the tart, scatter over mixed berries and serve.

Tips for storing mangoes

Mangoes can ripen if they are a little hard when you buy them, but they will not ripen in the fridge.
To slowly ripen mangoes, store at room temperature but out of the sun. This usually takes 1-3 days.
To speed up ripening, put mangoes in a paper bag. This may happen as quickly as overnight.
Ripe mangoes should be stored in the fridge to prevent over-ripening and can last in there for up to 5 days.
Mangoes have more flavour at room temperature, so take them out of the fridge an hour before eating.
Excess mango can be diced or puréed and then frozen for up to six months.

Preparing mangos

SLICED

Hold mango upright with its stem facing upwards. Using a sharp knife, slice off cheeks one at a time, close to the stone. If slicing, scoop flesh from skin with a spoon and slice as required.

CUBED

For a ‘hedgehog’ pattern, after you slice off the cheeks, score mango flesh 3 or 4 times vertically (being careful not to cut through the skin) and then 3 or 4 times horizontally. Firmly hold both edges of mango cheek and turn inside out. Slice flesh away from skin or eat straight from skin.

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You might also like:

Mango cheesecake with macadamias and lime syrup

Easy mango and shortbread slice

Flourless mojito cake with mango crown

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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