No-Bake Mango Lime Cheesecake Recipe (2024)

I can only find sweetened mango pulp-how much should I cut the sugar?

Maybe you used a different type of canned mango? I used Ratna Alphonso Mango pulp from my local Indian grocery...it was sweetened, but it didn't taste sweeter than a ripe mango so I figured it wouldn't make much difference in taste. This was the color - no editing (I made the cake in the photo).

I used canned red tart cherries with this recipe and it was fantastic. Worked well with both the lime juice and the cardamom. The tart cherries in a can have no sugar added and most other canned fruit I could only find in heavy or light syrup. Given that I couldn’t find the canned mango - this proved to be a great substitute. Very pretty as well. I used the same proportions of cherries and just puréed in Cuisinart.

Does frozen mango purée work?

You can find unsweetened mango pulp in the baby food section.

Some folks (myself included) don't care for the texture of agar-agar, so if that's you, too, powdered arrowroot will also work just as well. You'll achieve a more custardy, less jelly-wobbly result.

Lucky me! My 15-year-old son made this for me for my birthday. Best birthday cake I have ever had. Some slight additions and pairing downs. No cardamom, seem too fussy. Instead of mango purée I highly suggest passion fruit concentrate. The acidity of the passion fruit makes it insane and contrasts very nicely with a creamy cheesecake. I have to say I’m not a traditional cheesecake fan. Too thick, to Rich, not really delicious. But this one. OMG. Light and fluffy and absolutely fabulous!!

Agar-agar or kanten (both derived from seaweed) can be substituted for gelatin in equal amounts (1 tsp powdered agar = 1 tsp gelatin), dissolved in a little boiling water.

Not a huge fan of Graham cracker crust- I prefer crust made from gingersnaps. Look for gingersnaps that list chili powder as a minor ingredient. Pow-Zap- Yum!

In case you missed it - the recipe headnote explains how to use fresh: "An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using."

Excellent, next time just a touch more gelatin in the cream cheese and touch less in the topping. Used really large Limes and fresh mango(heated first to destroy that pesky enzyme). Cardamon really intensified after 2 days in the fridge. Lovely balance of flavours.

Made this yesterday and it was delicious! I didn't have perfectly clean lines like the photo, but that was fine. Wish I had used more ginger snaps, though. Thanks to helpful commenters here, I made the following changes: Using two 1/4 oz. packages of gelatin, I used 1/2 package for the topping and 1-1/2 for the filling; used half the sugar called for, as I seem to do with every NYT dessert recipe. You can find excellent mango puree at the Milk Street store online. Thanks Mr. Sharma & commenters!

I actually used sweetened for the one in the photo and it was totally fine - I did not cut the sugar because the sweetened mango wasn't overly sweet out of the can - it just tasted like a really ripe mango. The cake came out perfect!

Made this with passion fruit pulp instead of mango.... and it was the bomb!

60 cold and 60 hot so 120 total - I agree it's a little confusing.

This was a show stopper for a party for 18 people. Used 9x13 pan and doubled just the base as another reviewer had suggested. The other two layers were same quantity as in the recipe. The final cheesecake bars had a comfortable height of about 1 inch. Was easy to serve. Made a gingerbread base. Used canned sweetened mango.Halved the sugar in the whipped cream mix and the cream cheese mix. Used one full package of gelatin for the cream cheese layer. 3/4 packet and suggested sugar for jelly layer.

A note of dissent: I'm not impressed with this recipe. The result is a vaguely fruity whipped cream dessert that's a distant cousin of cheesecake but not all that flavorful and far too light to be the real thing. Maybe if the whipped cream were cut in half? Maybe if you use ripe fresh mango (and stew it as instructed), and more lime? Also: I've used good recipes for baked cheesecake that are at least as quick and easy to put together, so why bother?

Including some ingredient prep it took me two hours to get this cake in the fridge to set, not 45 minutes, but I was also using a hand mixer instead of a stand mixer. It came out beautifully with the nice clean separation between the layers. The lime was bright and tart and the touch of cardamom goes so well with the mango. If I ever make again I’ll do as some other commenters have suggested and use slightly more gelatin in the cheese cake and slightly less in the mango glaze.

I have made this twice and it's a doozy! It usually tastes great but getting the presentation picture perfect is difficult. For the mango pulp, try the baby food aisle. They usually have pureed unsweetened mango. The first time, I didn't put parchment around the pan and it fell apart when the springform was removed. The second time, the thirty minutes chilling for the first layer wasn't enough and the second lay fell into it. Third time's the charm?

I made this for a dinner party and it was a show stopper. I used 1.5 packets of gelatin for the filling and 0.5 for the topping as advised here and it came out perfectly. I accidentally got sweetened mango pulp so cut the sugar in the filling in half and left out of the top. I also added extra lime to cut the sweetness and I think it worked well. Also, love the cardamom flavor in the crust. Was so good with the lime and mango.

We bought frozen mango chunks, which are unsweetened, and then threw them in the blender.

I have made this a couple of times and it’s a new favourite. Last time I forgot 2 times to pick up the canned mangoes. Since I had fresh strawberries, I whizzed some in the blender for the cake part, and substituted fresh whizzed berries for the topping. I did strain the strawberries for the gel topping. Presto, strawberries and cream cheesecake! I also have to make it gluten free, so I use the kinninick cookies for the crust.

If you can only find sweetened mango pulp, see how many grams of added sugar it has (from the ingredients on the side) and use that to calculate how much sugar to subtract from the filling and glaze.A couple suggestions to ease separating the cake from the bottom of the springform: don't put butter between the bottom parchment and the pan, cut the bottom parchment so that it hangs outside the pan, and invert the bottom of the pan so that the center is higher than the rim.

Loved this cake! It was my first time working with gelatine and turned out beautiful with crisp lines, just the right amount of cardamom and great consistency - shoutout to the comment about adjusting the gelatine to 1.5 packets in the main filling and 0.5 packets in the top layer!

I've made this three times now--it's delicious and gets huge compliments. I definitely suggest cutting the crust recipe in half (I use Trader Joe's Triple Ginger cookies). The amount given in the recipe results in a very thick crust which is difficult to cut cleanly, and which takes up so much room in the pan that I couldn't get all of the final layer in.

Made 6/4/23Did not add glazeReally good

I made this with fresh puree of mango and used Agar granules instead of gelatin. For the cheesecake I used 1/4 1/8 tsp of agar, melted it in small pan and cooked for the recommended 5 min. For the top it took 1/4 t. Agar with the same process. The cheesecake came out perfectly set (not stiff however) and the topping is tender firm and melted in the mouth. I highly recommend this recipe - suitable for a show stopping light dessert with friends. Looked elegant.

Wonderful flavors. The crust fell apart and turned to dust when the cake was cut. Did it need more butter? Did we not pack it in enough? The cheesecake portion remained soft - could have been more solid. Will try more gelatin next time, or mixing in the gelatin before it starts to solidify. The glaze was perfect.

All canned mango pulp I came across had sugar in it (21g per serving). I followed the recipe exactly except I left the sugar out of the mango gelatin. It was delicious!

This cheesecake was amazing — probably one of the best cheesecakes I’ve ever had! I love the taste of lime so I used the zest of a whole lime in the mango jelly, and it really tasted great and gave a wonderful acidity to cut through the sweetness of the canned mango I used. Definitely chill this overnight—it was solid enough after 6 hours but I found the longer it sat the more it congealed, and even acquired a delightful springiness! Gotta love a jiggly cheesecake.