From our kitchen
Cheese Cake
A no-bake biscuit-crust cheesecake set with mango pulp and finished with a glossy mango top layer.
Made with
SWAD Mango Pulp & Slice
Golden Kesar and Alphonso mango pulp canned at peak ripeness under strict Brix and acidity control — for beverage, dairy, bakery and dessert applications as well as retail. Includes clean-label no-added-sugar pulp and dessert-ready mango slices in syrup. Exported to 45+ countries since the early 1990s.
Explore Mango Pulp & Slice
At a glance
- Servings: 6–8 slices
- Prep Time: 25–30 minutes
- Cook Time: 20 minutes
- Difficulty: Medium
What you need
Ingredients
- Digestive biscuits – 200 g
- Melted butter – 100 g
- Cream cheese – 400 g
- SWAD Kesar Mango Pulp – 1 cup
- Fresh cream – 200 ml
- Powdered sugar – ½ cup
- Gelatin – 2 tsp (dissolved in 3 tbsp warm water)
- Vanilla extract – 1 tsp
- SWAD Kesar Mango Pulp – ½ cup
- Gelatin – 1 tsp (dissolved in 2 tbsp warm water)
Method
How to make it
Crush biscuits, mix with butter, press into tin, chill 30 mins.
Beat cream cheese, sugar, vanilla. Add cream, mango pulp, gelatin; mix well.
Pour over crust, refrigerate 4–5 hrs.
Mix topping pulp with gelatin, spread over set cheesecake; chill 1–2 hrs.
Slice and serve chilled.