Thursday, August 5, 2010


A family favorite during mango season aside from the Mango Ice Cream . Don't be deceived by how long the recipe is it's really easy. Another plus? it's no bake so you don't have to deal w/ the heat after all, mango season is summer season!! I strongly suggest that you use Asian mangoes or the yellow small mangoes (Atulfo kind) not the green/reddish mango it's not that sweet and it's stringy/ fibrous  as well. I don't like that variety.

I served this w/ a pizzelle, double yum!

Nice presentation for a party!


1 store bought sponge cake or pound cake (bake your own if you want)

Simple syrup – equal parts of water and sugar (reduced to almost corn syrup consistency) i used 1/2 C each

Cheesecake filling:
2 (8oz.) packages of cream cheese
2 packets unflavored gelatin
1/2 C water
1 can condensed milk
1 t vanilla extract
16 oz. heavy whipping cream (2 half pint heavy whip cream)

Mango Puree/Juice mixture:
6 ripe mangoes ( for puree and rose petals)
1 packet unflavored gelatin
1/4 C water
1 C mango juice (I puree 2 mangoes and mix with 1 C mango juice)

1. Slice cake in half inch thick, and cut or shape to fit into the bottom of a ramekin or a large muffin pan.**I use clear wrap to serve as a ramekin or muffin liner so you can pull out the cheesecake in one piece.

2. Brush or drizzle simple syrup on top of the cake. Set aside.

3. Sprinkle 2 packets of gelatin into 1/2 C of water, leave for 2-3 minutes until dissolved.

4. Add the can of condensed milk to a saucepan, with the gelatin mixture; bring to a low simmer until mixed thoroughly.

5. Whisk cut up cream cheese into the condensed milk mixture.

6. Add the vanilla extract and blend well. Let cool thoroughly.

7. Whip the heavy whipping cream in another bowl, fold the cream cheese-condensed milk mixture into the whipped cream. (At this point you have the option to incorporate half of the mango puree mixture to your filling or pour it on top of the filling just like I did)

8. Pour on top of the cake base, then refrigerate for at least 1 hour.

Dissolve 1 packet of unflavored gelatin into 1/4 cup of water, leave to sit for 2 minutes. Mix the mango puree and juice mixture in a saucepan, add the dissolved gelatin and bring to a rolling boil for 2 minutes. Let it cool.

Slice mangoes and cut the flesh along the pit. Carefully scoop out the flesh just like you would an avocado. Slice the “cheeks” down the short side into thin uniform pieces (these will be your “rose petals”). Arrange the mango slices by slightly overlapping each piece, until you achieve a “rose shape”. Drizzle the juice-gelatin mixture over the mangoes. Chill again for another hour, or overnight.

I made a swirl to make a marbling effect.

I poured generous amount of the mango puree mixture. This was taken a day after i made the cheesecake. The mango has changed color, didn't look so fresh but still so good! If you noticed, there is a design on the cheesecake that's because of the clear wrap i used to line the ramekin.

This shot was taken years ago!


  1. Hi Pia! Those pictures are wonderful! This looks so good, especially for such a hot day. A++++++

  2. Simply gorgeous! To have a great mango rose, it needs a skillful pair of hands.. and you have those... beautiful creation!!

    Sawadee from bangkok,

  3. so yummyyyyy, is there a short cut for the non-cooks or impatients but love to eat?