Mango ice cream cheesecake is my ultimate sweet fix, blending juicy mangoes, creamy cheesecake, and the chill factor of homemade ice cream. I have to admit, every bite takes me straight back to those chaotic, laughter-filled summer afternoons in my family’s kitchen. Mangoes were always front and center, if they weren’t in a fruit bowl, they were destined for something magical. This mango ice cream cheesecake was born from all that sunshine and silliness, and trust me, it’s exactly what your next gathering (or random Tuesday night!) needs.
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What Is Mango Ice Cream Cheesecake?
Mango ice cream cheesecake is a show-stopping, chilled dessert made up of three glorious layers: a buttery biscuit base, a rich cheesecake center, and a dreamy mango ice cream topping. Each forkful is creamy, fruity, and full of summer vibes, kind of like if your favorite no-bake cheesecake and mango sorbet fell in love and had a baby. Whether you’re obsessed with no-bake desserts or just want something that screams “tropical vacation,” this cake brings it. It reminds me a little of the no-bake banana split dessert, but this version is all about that golden mango glow.
Why You’ll Love This Mango Ice Cream Cheesecake
There are so many reasons you’ll want to make this mango ice cream cheesecake ASAP:
- Fresh mango flavor in every layer. Those sweet, golden mangoes star in both the filling and the topping.
- No oven necessary. This is pure no-bake magic, perfect for hot days (or if you just don’t want to deal with the oven).
- Simple, real ingredients. Everything is super accessible, think cream cheese, biscuits, and ripe mangoes.
- Easy to switch things up. You can use fresh or frozen mangoes, change the crust, or go wild with toppings.
- Share-worthy! This is the dessert everyone will ask for seconds of, whether it’s a BBQ, birthday, or just family dinner.
If you love clever, cool desserts like this, don’t miss the no-bake strawberry pretzel bars for another fruity twist!
How to Make Mango Ice Cream Cheesecake
Quick Overview
You’ll crush cookies for the crust, blend up a creamy cheesecake filling, then whip together a mango-packed ice cream topping. Freeze until set, slice, and serve the chillest summer treat ever.
Ingredients Overview
- Graham crackers or digestive biscuits: The perfect crunchy base. Gluten-free cookies also work!
- Unsalted butter: Melts into the crust for that classic, buttery taste.
- Cream cheese: Full-fat is best for richness and a classic cheesecake feel.
- Condensed milk: Makes everything super silky. Sweetened coconut milk works for a dairy-free twist.
- Heavy cream (or whipping cream): Fluffy and luxurious. Coconut cream is a great sub if you’re vegan or dairy-free.
- Fresh or frozen mangoes: The real MVP! Thaw frozen mangoes first.
- Lime juice: Adds a pop of brightness that makes mango flavor shine.
- Gelatin or agar-agar (optional): Helps your cheesecake layer hold its shape, helpful in warm weather!
- Vanilla extract: A touch of warmth and depth in every bite.
By the way, if you want to nerd out about cheesecake crust options, there’s a whole guide that covers every crumbly base imaginable!
Step-by-Step Instructions
- Make the crust: Crush biscuits to fine crumbs and mix with melted butter. Press into the bottom of a lined springform pan. Chill in the freezer for at least 20 minutes.
- Blend the cheesecake layer: Beat cream cheese until smooth. Add condensed milk and vanilla, mixing until silky. If using, fold in dissolved gelatin or agar-agar.
- Purée the mango: Blend mangoes with lime juice until smooth. Fold half the mango purée into your cheesecake mixture.
- Layer and freeze: Spread the cheesecake mixture over the crust, smoothing out the top. Freeze for 45 minutes.
- Make the mango ice cream topping: Whip cream to soft peaks, fold in the remaining mango purée, then gently spread this luscious layer on top.
- Freeze overnight: Let the whole thing chill for at least 6–8 hours, so it’s firm and sliceable.
- Unmold and finish: Remove from the pan and decorate with fresh mango, coconut flakes, and mint. (Or go nuts and drizzle with a quick simple fruit compote!)
If you want to nail those perfect, cloud-like whipped cream peaks, check out how to whip cream.
Helpful Tips & Customizations
- Chill your tools: Cold bowls and beaters = fluffier whipped cream.
- Swap the crust: Try Biscoff, gingersnaps, or coconut cookies for a fun flavor twist.
- Mango variety: Ataulfo and Alphonso are extra fragrant, but any ripe mango will work.
- Go extra tropical: Fold in diced pineapple or even swirl in a little peach crumble for summery flavor.
- Dairy-free is totally possible: Use plant-based cream cheese and coconut cream.
For even more hacks and tricks, this list of no-bake dessert tips is a goldmine for both newbies and pros.
Serving Suggestions
This cheesecake is a total stunner at summer parties! Use a sharp, warm knife for the cleanest slices and serve on chilled plates. Top with extra mango, a handful of toasted coconut, or a sprinkle of chopped pistachios. If you want a true fruit overload, pair it with berry crumble on the side or offer a scoop of mango sorbet for extra chill. Want to keep things playful? Try a little ube mochi brownies for a vibrant color combo.
FAQs About Mango Ice Cream Cheesecake
How do you make mango ice cream cheesecake at home?
Easy! Build a biscuit crust, mix a mango cheesecake filling, whip up a mango ice cream layer, then freeze it all until set.
What ingredients do I need for mango ice cream cheesecake?
You’ll want graham crackers or digestive biscuits, butter, cream cheese, condensed milk, heavy cream, mangoes, lime juice, vanilla, and maybe gelatin or agar-agar.
Can I use frozen mangoes?
Yes, just thaw and drain before blending. Super handy for year-round cravings.
How long to freeze it?
At least 6–8 hours (overnight is safest) for the best texture
Want even more summer treat inspiration? Check out layers in no-bake dessert for fun combos and creative ideas!
Conclusion
I can’t think of a better way to celebrate summer than with a slice of mango ice cream cheesecake. This recipe is like bringing a little sunshine right into your kitchen, fresh, creamy, and so much fun to share. I hope it brings as much joy to your table as it does to mine! If you want to keep the sweet inspiration going, follow along on Pinterest or dive into the world of no-bake desserts on Serious Eats. Happy chilling and even happier eating!
Mango Ice Cream Cheesecake
Equipment
- 9-inch springform pan Lined with parchment for easy removal
- Electric mixer or stand mixer For whipping and blending layers
- Mixing bowls For different layers
- Blender or Food Processor For puréeing mango
- Spatula For smoothing layers
Ingredients
- 2 cups graham crackers or digestive biscuits, crushed (sub gluten-free if desired)
- 1/2 cup unsalted butter, melted
- 16 oz (450g) cream cheese, full-fat, softened
- 1 can (14 oz/400g) sweetened condensed milk (or sweetened coconut milk for dairy-free)
- 1 cup heavy cream or whipping cream (or coconut cream for dairy-free)
- 2–3 large mangoes (fresh or frozen, thawed), peeled and chopped (about 2 cups purée)
- 2 tbsp lime juice, freshly squeezed
- 1.5 tsp vanilla extract
- 1.5 tsp gelatin or agar-agar (optional), dissolved in 2 tbsp warm water
- toppings: fresh mango, toasted coconut, mint leaves, chopped pistachios (optional, for garnish)
Instructions
- Crush biscuits into fine crumbs, mix with melted butter, and press into a lined 9-inch springform pan. Freeze for 20 minutes.
- Beat cream cheese until smooth. Add condensed milk and vanilla, then blend until creamy. If using, fold in dissolved gelatin or agar-agar.
- Blend mango with lime juice until smooth. Fold half into the cheesecake mixture.
- Spread the cheesecake mixture over the crust and smooth. Freeze for at least 45 minutes.
- Whip heavy cream to soft peaks, then fold in remaining mango purée.
- Gently spread the mango ice cream layer on top of cheesecake. Cover and freeze for 6–8 hours, or until set.
- Remove from pan, garnish with mango, coconut, mint, and pistachios. Slice and serve chilled!
