Trini Mango Cheesecake Recipe -
Trini Mango Cheesecake Recipe
  • READY IN 4+ hrs

Trini Mango Cheesecake

Recipe by  

"This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch cheesecake Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    4 hrs 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
  3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
  4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2008

Can I give this one another star? It really is an awesome and easy cheesecake. The mango topping is to die for and so easy to make! Don't be afraid to work with fresh mangoes even if you're not accustomed to them. The fresh ones really beat canned ones anyday. I usually buy desserts but saw this recipe and decided to try it. It was easy and got rave reviews from my family and friends. Now I have to make mango cheesecake at least once a month or I start hearing alot of complaining about how I never make mango cheesecake anymore! Thanks TNARINESINGH. You rock!

Most Helpful Critical Review
Jun 24, 2010

Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can't go wrong if you buy one. I chose to make my own - just as easy, probably cheaper, and tastes better and fresher: 1-1/4 c. graham cracker crumbs, 5 T. melted butter, 2 T. sugar - in a 9" springform pan. The cheesecake filling is standard - can't go wrong there either. But the topping... what a watery mess. Either reduce the nectar, probably by half, or increase the cornstarch, probably by double. If you don't you'll end up having to do what I did and have to struggle to fix this after the fact. Also, I don't undertstand the reason for tossing the boiling hot juice with the fresh mango - -unless you're trying to cook the mango (not). Once done, this is very good as well as pretty - four stars for sure. On its own, prepared as the recipe directs? - a store bought crust with a basic cheesecake filling topped with chopped mangoes suspended in juice. And, given what you'd end up with, three stars is generous, two stars is more accurate, but I don't want to discourage anyone from trying this recipe with some important modifications.

May 25, 2008

It is a creamy cheesecake, i love that!! its very important to disolve the mango nectar & sugar and not overheating the ripe mango because if you over heat the mango would not look fresh. I would be making it again!!

Dec 07, 2008

This was delicious! I followed the recipe exactly (it's so simple it would be hard to alter it) and I will definitely make it again. My only issue is there was too much syrup, so next time before adding the chopped mangoes I'll scoop out about 1/3 cup (easier than recalculating the nectar-sugar-cornstarch ratio). It took about 40 minutes in my oven.

Mar 02, 2009

This cheesecake was very creamy, light and delicious. I made the graham cracker crust in a springform pan. A standard crust recipe is too much for this cheesecake, so if you decide to make your own crust, use only about 3/4 of the crumbs and bring them up the pan sides only halfway. For the topping, I reduced the sugar to 1/4 cup -and drizzled it on top of each piece before serving. My family loved it!

Mar 23, 2009

Great cheesecake recipe! My only mistake was letting the mango sauce sit for a while until the cheesecake chilled. It got watery.

Jun 23, 2008

For a baked chessecake this one was very creamy. Everyone loved it! The mango sauce was good, but not fantastic - it was a bit too much like canned pie filling. I would make this again - but somehow try and improve the sauce.

Dec 11, 2009

I am a huge mango fan and this does the job. I has such a fresh flavor and is not overly sweet which is one of the reasons I like Mangos.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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