Mango Passis Fruit Cheese Cake Recipe

Mango Passis Fruit Cheese Cake Recipe

Mango Passis Fruit Cheese Cake

Great love for this unique, refreshing and super delicious dessert! Mango and pass cheese cheese make us addicted…

Mango and love? Marriage is a strange fruit that has long been rooted in perfection. We got married with a little coconut in a roll or ice cream and it was always a real treat for us! So in Cheesecake, we knew we had a good time at the end of the meal with this fresh and sweet touch. Crunch, cream, fruit, this delicious is flawless! Your guests will ask you for a little secret… and if you want to impress them even more, show off your chef’s skills by making this Pavlova with Red Fruits and Parsley Fruits!

Recipe Mango Passis Fruit Cheese Cake


  • 225 grams of buttermilk
  • 50 grams of butter
  • 300 grams of Philadelphia type cream cheese
  • 300 grams of mascarpone
  • 70 grams of caster sugar
  • 100 g mango pure
  • 1 lemon
  • 4 g gelatin (2 sheets)
  • 100 g Parsley Fruit Coles
  • 1 Parsley fruit



Cut the cookies into chunks and add the melted butter. Line the bottom of the spring form pan and press firmly down to create a cheesecake base. Great book.


Gently mix Philadelphia and mascarpone. Add powdered sugar, mango juice and half a lime zest (leave the other for the top).


Pack well and then spread this preparation over the biscuits on the cheesecake. Smooth the tip with a spatula and then place in the refrigerator.


Place the gelatine sheets in cold water.


In the meantime, heat half the pasta fruit with half the flour and the lemon zest. While the mixture is boiling, add the gelatin, seal well in the heat and mix gently.


Wait for the cover to cool slightly before pouring over the check cake to cover the entire surface. Leave the cheesecake in the refrigerator for at least 3 hours before serving.

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