Mango Cheesecake Recipe – Cardamom Coulis & Mango Roses

Last Updated on 2 months by Neha Deshmukh

Mango Cheesecake Recipe – Cardamom Coulis & Mango Roses

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy. This Mango Cheesecake is exactly that! It’s a no-bake wonder, bursting with tropical flavor, and looks absolutely stunning with those little mango roses. I first made this for a friend’s birthday, and it was a total hit – everyone raved about the cardamom! Let’s get into it, shall we?

Why You’ll Love This Recipe

Seriously, where do I even begin? This cheesecake is the perfect balance of creamy, sweet, and fragrant. The cardamom-infused mango coulis adds a beautiful warmth that complements the richness of the cheesecake. Plus, it’s incredibly quick to put together – perfect for when you need a show-stopping dessert in a pinch. It’s a guaranteed crowd-pleaser, and honestly, it feels a little fancy without actually being difficult.

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• 1 whole Sara Lee’s Original Cream Classic Cheesecake
• 3 medium mangoes
• 1 teaspoon sugar
• 4 cardamom pods
• 2 tablespoons water
• 1 can Cool Whip Whipped Topping

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Cardamom: Don’t skimp on the cardamom! It’s the secret ingredient that elevates this dessert. I prefer using green cardamom pods – they have the most vibrant flavor. Lightly crushing them before adding them to the coulis releases even more aroma.
• Mango Varieties: Alphonso mangoes are dreamy for this, if you can get your hands on them. But honestly, any sweet, ripe mango will work beautifully. Tommy Atkins, Kent, or even Ataulfo mangoes are great options.
• Sara Lee Cheesecake as a Base: Using a store-bought cheesecake makes this recipe incredibly easy. It’s a fantastic shortcut! The Sara Lee Original Cream Classic Cheesecake provides a lovely, neutral base for the mango flavors to shine.
• Cool Whip Alternatives: If you’re not a fan of Cool Whip, you can absolutely use freshly whipped cream! About 2 cups of lightly sweetened whipped cream will do the trick. You could also try a coconut whipped cream for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so easy, you won’t believe it.

1. First, let’s make those mango roses. Slice the mangoes into about ¼-inch (6mm) thick pieces. Then, arrange them into decorative rose shapes. There are tons of tutorials online if you’re not sure how – just search “mango rose tutorial” on YouTube!
2. Next, we’ll make the cardamom coulis. Blend 2 mangoes, the sugar, cardamom pods, and water until completely smooth. If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
3. Now, carefully remove the Sara Lee cheesecake from its packaging and place it on a pretty serving plate.
4. Pour the mango cardamom coulis evenly over the cheesecake, letting it cascade down the sides a little. Doesn’t that already look amazing?
5. Time for the finishing touch! Pipe Cool Whip topping onto the cheesecake using a piping bag fitted with your favorite tip. I like a star tip for a fancy look.
6. Finally, garnish the top with the prepared mango roses or, if you’re short on time, just use cubed mango pieces.

Expert Tips

Here are a few things I’ve learned over the years to make this cheesecake even better:

• Chill the cheesecake: For easier slicing, pop the cheesecake in the freezer for about 15-20 minutes before adding the coulis.
• Taste as you go: Adjust the sugar in the coulis to your liking, depending on the sweetness of your mangoes.
• Don’t overblend the coulis: Overblending can make it foamy. Blend just until smooth.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptations: While the cheesecake itself isn’t gluten-free, you can easily serve it with gluten-free biscuits or cookies on the side.
• Mango Pulp Variation: If fresh mangoes aren’t in season, you can use canned mango pulp. Use about 1 ½ cups of pulp for the coulis.
• Spice Level – Cardamom Intensity: My friend, Priya, loves a really strong cardamom flavor, so she adds a pinch of ground cardamom to the coulis as well. Feel free to experiment!
• Dessert Festival Adaptations: For a dessert festival, I’ve made mini cheesecakes in individual ramekins. They’re adorable and perfect for sampling.

Serving Suggestions

This cheesecake is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a side of fresh berries.
• A sprinkle of chopped pistachios adds a lovely crunch.
• A cup of masala chai is the perfect accompaniment.

Storage Instructions

Leftovers? (If there are any!) Store the cheesecake in an airtight container in the refrigerator for up to 3 days. The mango coulis is best enjoyed fresh, but it will keep for a day or two as well.

FAQs

Let’s answer some common questions:

• Can I use frozen mangoes for the coulis? Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before blending.
• Can this cheesecake be made ahead of time? Absolutely! You can make the coulis a day ahead and store it in the refrigerator. Assemble the cheesecake just before serving.
• What is the best way to pipe the Cool Whip topping? Practice makes perfect! Start with a simple swirl and gradually get more creative.
• Can I substitute the Sara Lee cheesecake with a homemade cheesecake? Of course! A homemade cheesecake will add an extra layer of deliciousness, but it will also require more time and effort.
• How can I adjust the sweetness of the mango coulis? Add more or less sugar to taste. You can also add a squeeze of lime juice to balance the sweetness.
• What type of mangoes work best for this recipe? Alphonso mangoes are ideal, but Tommy Atkins, Kent, or Ataulfo mangoes are also great choices.

Enjoy! I hope you love this Mango Cheesecake as much as I do. Let me know in the comments if you try it, and don’t forget to share your photos!