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This no-bake mango cheesecake is smooth, creamy, tart, and sweet, bursting with the flavor and aroma of fresh seasonal Alphonso mangoes. It is also gelatin-free and egg-free.

Summer is synonymous with mangoes in India! In fact, mangoes, are the only thing I love about the hot and humid Indian summers!

It is so light, creamy, and almost mousse-like, packed with all that delicious mango goodness! The mango jelly topping adds a beautiful touch that takes the cheesecake over the top!

It took me, what seemed like myriad attempts, to nail this no-bake mango cheesecake recipe. Since there were so many trials, you will find lots of tips and variations related to the post. So please be sure to go through those below.

My family thinks that this is the best mango cheesecake and I’m quite certain you will fall in love with it too. In fact, a lot of my friends with whom I shared this cheesecake couldn’t tell that it was a no-bake one!! 😀

You will need a little patience when you venture out to make this recipe. That’s because each layer needs to be set well before adding the next layer. Using agar agar helps here as it sets at room temperature and much faster in the fridge. Gelatine, on the other hand, only sets in the fridge and that can take several hours.

• Why you will love this recipe?
• Ingredients needed
• How to make no-bake mango cheesecake with agar agar – Step by step process
• Serving suggestions
• Storage suggestions
• Recipe Tips
• Variations of this eggless mango cheesecake
• Frequently asked questions (FAQs)
• You may also enjoy these no-bake desserts
• No-Bake Mango Cheesecake

Why you will love this recipe?

This no-bake mango cheesecake;

☑ Is the perfect make-ahead dessert that is truly indulgent and delectable in every bite

☑ Looks like a showstopper dessert that is sure to wow your friends and family

☑ Has a mousse-like creamy and light texture

☑ Requires no baking

☑ Is made without gelatin and eggs, making it vegetarian-friendly

☑ Hardly needs much effort

Ingredients needed

This no-bake mango cheesecake recipe is divided into three parts;

1. The biscuit base
2. Mango cheesecake filling
3. Mango jelly layer

Let’s go through the ingredients required for each layer.

Biscuit base

For the cheesecake crust, you will need;

Biscuits/cookies: I’ve used digestive biscuits. Other options would be Graham crackers or any other cookies of your choice. I’ve ground the biscuits in a blender. You can also put the biscuits into a clean ziplock bag, and pound them with a rolling pin until crumbs form.

Butter: I’ve used salted melted butter. You can use unsalted butter too, add a pinch of salt.

Castor sugar: To add some sweetness to the crust. You could also use brown sugar instead of white sugar.

Ground cinnamon: This warming spice adds a lovely flavor to the base, you may skip it if you wish to.

For the mango cheesecake filling

Cream cheese: I absolutely love using Philadelphia cream cheese to make cheesecakes. So that’s what I’ve used! Indian brands like D’lecta would also work fine. Please go through the tips below if using this specific brand. You can also use homemade cream cheese if you’d like.

Castor sugar: I prefer using this sugar since the sugar crystals are quite fine and incorporate better. You can also use powdered sugar. If the sugar crystals are large, grind them, measure out the required quantity and use them in the recipe.

Lemon juice: The acidity of the lemon juice adds a wonderful tang that cuts through all the richness of the cheese and cream and balances out the sweetness of the mango pulp.

Vanilla extract: You may skip vanilla and flavor the cheesecake with cardamom powder too.

Salt: To enhance the flavors!

Agar-agar powder: This is an important ingredient for this no-bake mango cheesecake recipe. It is what helps the cheesecake set well. It is made from red algae and is a good substitute for gelatin.

Cream: Adds a rich mouthfeel to the cheesecake. I’ve used light cream i.e 25 % fat. You do not need to whip the cream here, so using heavy cream is not really required. If that is all you have, feel free to use it.

For the mango jelly layer

For the final topping, you will need the following ingredients;

• Water
• Agar-agar powder
• Castor sugar
• Mango pulp
• Lemon juice

This is the brand of agar agar powder that I’ve used (not sponsored)

How to make no-bake mango cheesecake with agar agar – Step by step process

Step 1: Prepare the pan

Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper. ( Photos 1 and 2 )

Step 2: The crust

Add 1.5 cups of cookie crumbs to a medium mixing bowl. Add 2 tablespoons of castor sugar and 1/2 teaspoon of ground cinnamon, and mix well. ( Photos 3 to 6 )

Add 5 tablespoons of melted butter and mix well, until it resembles wet sand. ( Photos 7 and 8 )

Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set. ( Photos 9 to 12 )

Step 3: The mango cheesecake filling

In a medium mixing bowl, add 1 cup of cream cheese and 1/3 to 1/2 cup of sugar (adjust as per the sweetness of the mangoes). Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment. ( Photos 13 to 17 )

Add 1 to 2 tablespoons of lemon juice (refer to recipe tips), 1 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt, and continue beating on medium speed until well combined. ( Photos 18 to 25 )

Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.

Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The solution should thicken and turn gelatinous. ( Photos 26 to 29 )

Add 1 cup of fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture. ( Photos 30 and 31 )

Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated. ( Photos 32 to 34 )

Lastly, add 3/4 cup of light cream (25%) and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required. ( Photos 35 to 37 )

Work quickly in the next step, as the filling begins to set very quickly at this stage.

Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. ( Photos 38 to 40 )

Tap the pan on the counter a couple of times to get rid of any air bubbles. ( Photo 41 )

Refrigerate for an hour or until it has set.

Step 4: Mango jelly topping (optional but recommended)

In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved. ( Photos 42 to 45 )

Lower the heat and add 2 tablespoons of castor sugar, continue stirring until the sugar has dissolved. ( Photos 46 and 47 )

Switch off the heat and add 1/2 cup of fresh mango pulp and mix well. ( Photos 48 and 49 )

Next, add 1 teaspoon of lemon juice. Mix well and set aside until it turns lukewarm. ( Photos 50 and 51 )

Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately. ( Photo 52 )

Shake the pan gently to spread the jelly layer. ( Photo 53 )

Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.

Step 5: Unmoulding the cheesecake, decorating, and serving!

If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan. ( Photos 54 to 56 )

If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.

Transfer the cheesecake to a serving platter or cake stand. ( Photo 57 )

Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add a pop of color.

Slice and serve! Devour all that yummy cheesy mango goodness! Yum yum!

Serving suggestions

This mango cheesecake is absolutely divine all by itself. You have the rich buttery crumb crust, the creamy and moreish mango cheesecake layer, followed by the mango jelly layer that creates visual interest.

You can serve a slice of the cheesecake with a dollop of whipped cream drizzled with a little mango puree if you’d like.

Storage suggestions

This homemade mango cheesecake tastes best when it’s fresh and chilled! Since fresh mango pulp is being used here and also it is a no-bake recipe, it won’t keep well for a long time.

Refrigerate: You can refrigerate leftovers for up to 3 days in an airtight container.

Freeze: Wrap individual serving portions in plastic wrap and then in foil. Place in an airtight, freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Recipe Tips

This recipe is not as complicated as it seems. Here are a few tips to help you make the best no-bake mango cheesecake recipe!

Room temperature ingredients: When all the ingredients are at room temperature, it helps them to combine better.

Packing biscuit crumbs: Press down the crumbs to pack them firmly. But avoid applying excess pressure while pressing down the crumb mixture or you will end up with a hard crust, which will be difficult to cut through.

Choose the best mangoes: The flavor of this cheesecake is entirely dependent on the type of mangoes you choose. So be sure to use only the best mangoes that are sweet, pulpy, and fragrant. Do not use overripe mangoes, it will totally ruin this cheesecake.

Tartness: This tip is for my Indian readers. You could jump to the next tip if you live out of India. Personally, I love using Philadelphia cream cheese to make cheesecakes. I understand that it is three times the price here in Mumbai as compared to the US and it may not be feasible to buy it. Also, it has very limited availability, so that is another issue. The next popular brand that is available here is D’lecta cream cheese. This one is pretty good and much more economical, the only thing is that I find this cheese to be a bit tangy, so you would definitely need to adjust the recipe if using this brand. Here’s what I suggest you do;

• Lemon juice: Reduce it to 1 tablespoon.
• Sugar: Or increase the sugar to 3/4. Of course, this will also depend on the sweetness of the mangoes.

Sweetness: This mango cheesecake is not overly sweet. It is the right balance of sweet and tart with a pronounced mango flavor. Taste the filling and add a couple of tablespoons of powdered sugar if required to adjust the sweetness.

Smooth and silky mango cheesecake filling: For best results, pass the mango-agar agar mixture through a fine-mesh sieve to eliminate any lumps. Do not wait until the mixture reaches room temperature as it will begin to set. Lukewarm is fine enough. If you do end up with a lumpy filling, just transfer everything to a blender or food processor and blend until silky smooth.

Cream: I’m using 25% dairy cream (D’lecta brand). Even Nestle cream will work well for the recipe. If you prefer a lighter texture, you can use 35% whipping cream or non-dairy whipping cream. Whip until soft peaks form and then fold it in batches into the cream cheese-mango mixture in the last step.

Agar-agar: Agar-agar should always be added to cold water. If you add it to hot water, it is going to be impossible to dissolve it. Agar needs to be boiled properly to activate the gelling properties. Since this is what sets the cheesecake, it is very important that you pay close attention to it. Allow it to boil properly and once it comes to a boil, lower the heat and simmer for a few more seconds. It should turn slightly gelatinous. Over boiling will affect some of its gelling properties. Also, the quantity that I’m using here is just about enough to set the cheesecake. If you want a firmer texture, increase it to 1.5 teaspoons. Avoid adding too much as the texture will change into a jello cheesecake of sorts unless, of course, you like it that way!

Agar-agar and gelatin are not the same: Please remember that agar-agar is a lot stronger than gelatin. You cannot use a 1:1 substitute. I suggest using half the quantity of agar-agar to that of gelatin.

Agar-agar powder v/s flakes: 1 teaspoon of agar-agar powder = 1 tablespoon of agar-agar flakes. So if you have flakes, use 1 tablespoon in this recipe, the procedure to activate the agar-agar will stay the same. If using strands, cut the strands, and measure out 1/3 cup for the recipe. The strands need to be soaked in cold or room temperature water for 10-15 minutes to soften them. Then proceed as instructed to activate it. I highly suggest you try and use agar agar powder as you will get better results with it.

Make a mini or individual mango cheesecake: You can set this cheesecake in cups, jars, or dessert glasses for individual servings. Make mini mango cheesecake by setting them in silicone molds. Perfect to serve a crowd and your guests will absolutely love it!

Variations of this eggless mango cheesecake

Mango key lime cheesecake: Swap the lemon juice with key lime juice and zest in the mango cheesecake filling.

Play around with the crust: Swap the digestive biscuit crust for an oreo crust, date and nut crust, or a simple sponge cake.

Add white chocolate to the filling: Melt 100 grams of white chocolate using a double boiler or in the microwave and add it after adding the mango agar mixture. Cut back on the sugar by half since white chocolate is pretty sweet.

Condensed milk: Swap the sugar with 1/3 cup of condensed milk. You may add more if you like it sweeter.

Sour cream: You can reduce the lemon juice to 1 tablespoon and add 1/4 cup of sour cream.

Other options to consider instead of the mango jelly layer: If you want to avoid this additional step, you totally can. Here are some fun alternatives;

• Reserve about 1/4 cup of the mango-agar agar mixture and swirl it in gently using a toothpick into the cheesecake layer.
• Or simply decorate the mango cheesecake with fresh mango slices to create a flower pattern.
• Or top the cheesecake with mango curd and diced mango cubes or balls
• Simply top it with diced mango cubes and/or other fruits like strawberries, blueberries, raspberries, etc.

If you do decorate with fresh mango slices and/or other fruits, be sure to do so just before serving, so that the fruits stay as fresh as possible.

Gluten-free crust: Use a date-nut crust or any gluten-free cookie or biscuit brand.

What is the taste of this no-bake mango cheesecake?

This cheesecake tastes like summer on a plate! It is fresh, light, creamy, and bursting with fruity mango flavor. The buttery, cinnamon-flavored biscuit base, smooth and creamy cheesecake filling, and shiny mango jelly layer truly make this one irresistible dessert.

Can I skip the agar-agar in this recipe?

I would advise against doing that as it really helps set this no-bake mango cheesecake. The cheesecake will simply lack the structure if you omit the agar-agar. You can freeze the cheesecake until firm, but just know that it will start melting at room temperature and lose its shape.

Can I use canned mango pulp?

Yes, of course, you can swap the fresh mango pulp with canned mango pulp. You can follow the recipe as is. The only difference will be the consistency of the batter. The canned pulp has got a thinner consistency, so the final batter will be runnier than that shown in the video, but it should not matter in this recipe. The specified quantity of agar agar powder will help set the cheesecake.

Another thing to remember here is that canned mango pulp is mostly sweetened. So please make sure you read the labels, and reduce the sugar in the recipe to avoid an overly sweet cheesecake.

How to make a vegan version?

You can swap the cream cheese and butter with plant-based cream cheese and butter respectively. Use non-dairy whipping cream or coconut cream in lieu of the light cream.

How to make mango pulp for cheesecake?

Slice one side of the mango about 1/4 inch away from the stem. Repeat with the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.

Add the mango chunks to a blender and blend to a smooth pulp. Avoid adding water while blending. Add a few tablespoons only if you need to facilitate blending.

Next, pass the pulp through a fine-mesh sieve, and the pulp is ready to be used in the recipe. You will need approximately 3 mangoes, around 200 grams each for this recipe. (Refer pictorial below)

Can I use frozen mango chunks in this recipe?

Yes, they will work absolutely fine. Thaw the mango chunks and then proceed as directed above to make the mango pulp.

Can I double this recipe?

Yes, you most certainly can double this no-bake cheesecake recipe. Use a 9-inch springform pan in that case.

You may also enjoy these no-bake desserts

Strawberry fool

Fruit cream

Mango cream

Banana pudding parfait

Serradura (Portuguese sawdust pudding)

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No-Bake Mango Cheesecake

Ingredients1x2x3x

For the biscuit base

• 1.5 cups digestive biscuit crumbs 200 grams
• 5 tbsp butter melted, I’ve used salted butter
• 2 tablespoons sugar 30 grams
• 1/2 teaspoon ground cinnamon

For the cheesecake layer

• 1 cup full-fat cream cheese 226 grams
• 1/3 to 1/2 cup castor sugar 70 to 105 grams, depending on the sweetness of the mangoes
• 2 tablespoons lemon juice, 30 ml
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 1/2 cup room temperature water, 125 ml
• 1 teaspoon agar agar powder, 2 grams
• 1 cup mango pulp, 225 grams
• 3/4 cup cream 180 grams

For the mango jelly layer

• 1/2 cup room temperature water 125 ml
• 1/2 teaspoon agar agar powder 1 gram
• 2 tablespoons castor sugar 30 grams
• 1/2 cup mango pulp 112 grams
• 1 teaspoon lemon juice 5 ml

Instructions

Prepare the pan

• Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper.

The biscuit base

• Add the cookie crumbs to a medium mixing bowl. Add castor sugar and ground cinnamon, and mix well.
• Add melted butter and mix well, until it resembles wet sand.
• Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set.

The mango cheesecake filling

• In a medium mixing bowl, add cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment.
• Add lemon juice, pure vanilla extract, and salt, and continue beating on medium speed until well combined.
• Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.
• Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The mixture solution should thicken and turn gelatinous.
• Add fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture.
• Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated.
• Lastly, add the light cream and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required.
• Work quickly in the next step, as the filling begins to set very quickly at this stage.
• Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. Tap the pan on the counter a couple of times to get rid of any air bubbles.
• Refrigerate for an hour or until it has set.

Mango jelly topping (optional but recommended)

• In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and set aside for 5 minutes.
• Bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved.
• Lower the heat and add castor sugar, continue stirring until the sugar has dissolved.
• Switch off the heat and add fresh mango pulp and mix well.
• Next, add lemon juice. Mix well and set aside until it turns lukewarm.
• Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately.
• Shake the pan gently to spread the jelly layer.
• Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.

Unmoulding the cheesecake, decorating, and serving!

• If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan.
• If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
• Transfer the cheesecake to a serving platter or cake stand. Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add some pop of color.
• Slice and serve! Devour all that yummy cheesy mango goodness!

Video

Notes

Nutrition

No-Bake Mango Cheesecake

Ingredients

For the biscuit base

• 1.5 cups digestive biscuit crumbs 200 grams
• 5 tbsp butter melted, I’ve used salted butter
• 2 tablespoons sugar 30 grams
• 1/2 teaspoon ground cinnamon

For the cheesecake layer

• 1 cup full-fat cream cheese 226 grams
• 1/3 to 1/2 cup castor sugar 70 to 105 grams, depending on the sweetness of the mangoes
• 2 tablespoons lemon juice, 30 ml
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 1/2 cup room temperature water, 125 ml
• 1 teaspoon agar agar powder, 2 grams
• 1 cup mango pulp, 225 grams
• 3/4 cup cream 180 grams

For the mango jelly layer

• 1/2 cup room temperature water 125 ml
• 1/2 teaspoon agar agar powder 1 gram
• 2 tablespoons castor sugar 30 grams
• 1/2 cup mango pulp 112 grams
• 1 teaspoon lemon juice 5 ml

Instructions

Prepare the pan

• Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper.

The biscuit base

• Add the cookie crumbs to a medium mixing bowl. Add castor sugar and ground cinnamon, and mix well.
• Add melted butter and mix well, until it resembles wet sand.
• Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set.

The mango cheesecake filling

• In a medium mixing bowl, add cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment.
• Add lemon juice, pure vanilla extract, and salt, and continue beating on medium speed until well combined.
• Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.
• Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The mixture solution should thicken and turn gelatinous.
• Add fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture.
• Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated.
• Lastly, add the light cream and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required.
• Work quickly in the next step, as the filling begins to set very quickly at this stage.
• Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. Tap the pan on the counter a couple of times to get rid of any air bubbles.
• Refrigerate for an hour or until it has set.

Mango jelly topping (optional but recommended)

• In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and set aside for 5 minutes.
• Bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved.
• Lower the heat and add castor sugar, continue stirring until the sugar has dissolved.
• Switch off the heat and add fresh mango pulp and mix well.
• Next, add lemon juice. Mix well and set aside until it turns lukewarm.
• Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately.
• Shake the pan gently to spread the jelly layer.
• Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.

Unmoulding the cheesecake, decorating, and serving!

• If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan.
• If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
• Transfer the cheesecake to a serving platter or cake stand. Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add some pop of color.
• Slice and serve! Devour all that yummy cheesy mango goodness!

Video

Notes

Nutrition

This eggless mango cake with lime glaze is light, moist, and delicious! You will love this easy tropical cake recipe that is made without butter, eggs, or condensed milk!

It’s no secret here that I absolutely love mangoes. Pulpy, juicy, fragrant mangoes, who can resist them? Not this girl!! I can devour them in all forms from savory recipes like mango curry , mango salsa to dessert recipes like this yummy no-bake mango cheesecake .

But if you ask me, honestly my favorite way of enjoying mangoes is eating them as such. The simple things in life 🙂

My love for mangoes cascades into all foods and recipes that are mango-flavored or incorporate it in some manner, which brings us to today’s post!

This mango sponge cake has a nice crumb with a gorgeous yellow hue! So, if you got some fresh mangoes or mango pulp sitting in your pantry, then give this tropical mango cake recipe a go!

Even if you don’t end up making it during the mango season, you can make this cake later with canned mango pulp, it is amazingly delicious as well.

• Why you will love this recipe?
• Ingredients needed
• How to make moist eggless mango cake – Step-by-step instructions
• Serving suggestions
• Storage suggestions
• Recipe tips
• Variations
• Frequently asked questions (FAQs)
• Recipe modifications
• You may also enjoy these eggless cake recipes
• Eggless Mango Cake Recipe

Why you will love this recipe?

This eggless mango cake recipe ;

☑ Does not use any eggs, butter, or condensed milk

☑ Is a simple recipe that calls for basic pantry staples

☑ Does not need any special equipment such as a handheld mixer

☑ Is bursting with mango flavor

☑ Has a lovely crumb texture despite being eggless

☑ Can be made all year round using canned mango pulp

☑ Can be made vegan by swapping the milk with any plant-based milk

Ingredients needed

To make this egg-free mango loaf cake you will need;

Sugar: I’ve used castor sugar since it dissolves quickly. Domino’s cane sugar available in the US is just as good. If using big sugar crystals, please measure or weigh out the specified quantity, powder it and then use it in the recipe.

Leavening agents: Baking powder and baking soda.

Salt: A small pinch of salt enhances the flavor of the cake.

Homemade buttermilk: Adds moisture to the cake and tenderizes the cake crumb. Homemade buttermilk is simply made by mixing vinegar with whole milk. More info on this can be found in the detailed step-by-step process below.

Neutral flavored oil: I’ve used sunflower oil here. Oil helps to keep the cake moist. Avoid oils that have a strong flavor, for instance, olive oil as it will mar the taste of the mangoes.

Ground cardamom: I’ve flavored this mango cake with ground cardamom. It gives the cake an Indian touch. You may skip it if you like. I’ve listed some alternatives in the Variations section of this post.

For the lime glaze: You will need Confectioner’s sugar or icing sugar and some lime juice for the glaze.

How to make moist eggless mango cake – Step-by-step instructions

Step 1: Preheat the oven and prepare the loaf pan

Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper. (My loaf pan dimensions- 9 x 5 x 2inches). ( Photos 1 and 2 )

Step 2: Preparation of buttermilk and the dry ingredients

Measure ½ cup of whole milk, and add ½ tablespoon vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients. ( Photos 3 and 4 )

In a mixing bowl, sift 1½ cups of cake flour (refer to notes to make your own), 1½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon table salt, and ½ teaspoon ground cardamom from a height. Whisk well and set aside. ( Photos 5 to 12 )

Step 3: Combine wet ingredients

After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.

In another mixing bowl, add ¾ cup of mango pulp, ⅓ cup oil, ¾ cup castor sugar, and prepared buttermilk. ( Photos 13 to 17 )

Whisk well until everything is well combined and you have a homogeneous mixture. ( Photos 18 and 19 )

Step 4: Combine wet and dry ingredients

Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter. ( Photos 20 and 21 )

Step 5: Bake

Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles. ( Photos 22 to 24 )

Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean. ( Photo 25 )

Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely. ( Photos 26 and 27 )

Step 6: Lime glaze

In a mixing bowl, add ½ cup sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency. ( Photos 28 to 31 )

If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of lime juice. You can also some lime zest if you like.

Once the cake has cooled down completely, drizzle the glaze over the loaf. ( Photo 32 )

Slice and enjoy!

Serving suggestions

Serve a slice or two of this yummy mango loaf cake with a cup of tea or coffee.

You can also serve it with a dollop of whipped cream and a drizzle of fresh mango pulp or aamras.

It also pairs well with a scoop of vanilla or mango ice cream!

Storage suggestions

This eggless mango cake will last for about 3 to 4 days in an airtight container at room temperature.

For longer shelf life, refrigerate the slices in an airtight container for up to 5 days. Bring to room temperature before serving.

Recipe tips

Mangoes: Mangoes are the star of this recipe. So be sure to use only the best mangoes. It should be ripe, sweet, and pulpy. Avoid overripe mangoes or the fibrous, stringy variety. Also, be sure to taste the freshly made mango pulp, as you may need to add more or less sugar accordingly for the cake batter.

Mango essence: For a pronounced mango flavor, you can add about 1 teaspoon of mango essence.

Room temperature ingredients: Always start with room temperature ingredients in any baking recipe unless otherwise stated. Room temperature ingredients combine better with each other.

Measure the flour accurately: The best way to do this is by using a weighing scale. In case you don’t have one then follow these steps to measure out the flour.

• Fluff the flour in the container with a spoon.
• Spoon the flour into your measuring cup until it reaches the top. Never scoop the flour directly into your measuring cup as you end up packing way more flour than the recipe calls for.
• Use the back of a knife to level off the top of the measuring cup.

Line your pan with parchment paper for easy removal of the cake: This makes it easy to just lift the cake out of the pan, rather than turning it upside down on a cooling rack and then flipping it over again.

Avoid a dense cake: This method of mixing wet and dry ingredients is known as the muffin mixing method. The important point to remember here is to mix the wet and dry ingredients only until combined and no flour pockets are visible. A few tiny lumps in the batter are completely fine. Resist the urge to keep mixing until you see a super smooth batter. Doing so will just knock out the air bubbles from the batter and result in a very dense cake.

Never open the oven door while the cake is baking: Opening the oven door multiple times during baking will cause temperature fluctuations due to which the cake can collapse.

Clean slices: A baked cake right out of the oven is fragile. If you cut it while it’s still warm, it may crack or fall apart. You have to allow the cake to cool down completely before slicing it.

Variations

Make a layered frosted mango cream cake: This cake holds well if you intend to frost it. Bake the cake in two 8-inch round or square cake pans or three 6-inch round pans (for a taller cake). The baking time will be less, around 30-35 minutes, so keep an eye out.

Soak the cake layers with sugar syrup. Whipped cream, cream cheese, mango mousse, and buttercream icing all pair well with this fresh mango cake. So choose whatever you prefer to add between the cake layers. You can top the cream layer with some chopped mango pieces or mango pudding. After you stack your cake layers, do a crumb coat and finish off with the final icing. Decorate the cake as per your choice.

Make muffins or cupcakes: You can use the same batter to make standard-sized eggless mango cupcakes. The baking time will be around 18 to 20 minutes

Bundt cake: I’ve made this recipe in a 6-cup bundt pan and it worked out beautifully! Again you will need to keep an eye out on the baking time. It takes around 35-40 minutes. For a fuss-free cake that is simple and still looks beautiful, try using a bundt pan.

Nuts or chocolate chips: You can throw in a handful of nuts like chopped walnuts, pecans, etc, or chocolate chips in the batter. Be sure to coat the nuts or chocolate chips with a teaspoon of flour in order to keep them from sinking to the bottom of the loaf pan. You can also sprinkle slivered pistachios on top before baking.

Cardamom powder: Flavor the cake with other ingredients like vanilla extract or other spices like ground cinnamon, ginger, etc.

Suji mango cake: Try making this cake with suji (semolina) for another delicious variation. Check out this eggless mango semolina cupcake for the recipe.

How to make cake flour?

To make your own cake flour, measure out 1½ cups of all-purpose flour, then remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch/cornflour. Mix well, and that’s it!

How to make this eggless mango cake in the pressure cooker?

Use a 5-liter pressure cooker, and remove the gasket and the weight. Cover the bottom of the cooker with about a cup of salt. Place a heat-proof stand. Close the cooker with the lid, and preheat on medium heat for 10 minutes.

Transfer the batter to a 7 or 8-inch round or square cake pan. Place the cake pan (no need to cover the cake pan) carefully with the help of tongs. Excercise precaution as the cooker is hot.

Secure the lid of the cooker tightly (no gasket nor weight). Cook on medium heat for 35 minutes. Check for doneness test with a toothpick. If it is not done after 35 to 45 minutes, bake it for 5-10 minutes more.

Can I use wheat flour instead of cake flour?

Yes, you can swap the cake flour with wheat flour or atta. But, you will need to alter the recipe as wheat flour absorbs more liquid. So, while I haven’t tried it, what I can suggest from my experience of baking an eggless wheat cake is that you will need to add approx 1/4 cup or so extra liquid (milk/buttermilk).

Why is my homemade buttermilk not curdling?

If you use cold milk, it might not curdle. Make sure you use room temperature milk.

Can I use canned mango pulp instead of fresh mango pulp?

Yes, of course! Just make the following changes;

Buttermilk: Decrease it to 1/4 cup. You can skip the homemade buttermilk (milk+vinegar) and use whole milk instead.

Sugar: Decrease it to 2/3 cup. This also depends on your own preference. 2/3 cup will yield a mildly sweet cake, if you want a sweeter cake, increase the sugar to 3/4 cup.

Can I substitute oil with butter?

Yes, you may. The reason I prefer using oil here is that it makes the cake moist. But if you prefer the rich, buttery flavor, feel free to use melted unsalted butter. If using salted butter, simply skip the salt.

Why is the color of my mango cake not as yellow as the ones in the pics?

Why is the top of my cake browning quickly?

This could happen if your oven is overheating. Simply cover the pan with aluminum foil and continue baking until the cake is done. Keep an eye out every 5 minutes.

To avoid this problem, I suggest using an oven thermometer while preheating the oven to make sure your oven is reaching the desired temperature.

Why is my cake dry?

Chances are that you overbaked the cake, and hence it’s dry. Use a skewer to poke some holes into the cake, and drizzle some simple syrup (1:1 sugar to water) to make it moist. You can reduce the sugar in the syrup to cut back on the sweetness since the cake is already sweet.

Can I substitute the vinegar with lemon juice to make the buttermilk?

Yes, you most certainly can. Use the same amount of lemon juice in lieu of vinegar.

Can I double this recipe?

I have not tried to double this recipe. Sometimes, a baking recipe does not work well when doubled.

How to make fresh mango pulp for this cake?

Slice one side of the mango about 1/4 inch away from the stem. Repeat with the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed. You can find a photo tutorial for this in my mango salsa post .

Add the mango chunks to a blender and blend to a smooth pulp. Avoid adding water while blending. Add a few tablespoons only if you need to facilitate blending.

Next, pass the pulp through a fine-mesh sieve, and the pulp is ready to be used in the recipe. (Refer to pictorial below)

Recipe modifications

This eggless mango cake recipe was first published on April 20th, 2017 using canned mango pulp (Deep’s brand available in the US). I’ve updated this recipe to use fresh mango pulp to benefit all my readers at large. This post has also been updated with new images, video, and additional information.

In India, there is no dearth of sweet and fragrant mangoes during the summer season. So, I just had to try making this cake with fresh mangoes.

From what I found out, the recipe did not work as well with fresh mangoes. The consistency of fresh mango pulp and canned mango pulp differs to a great extent. The consistency of canned mango pulp is thinner like aam ras. After many trials, I believe this is the best eggless mango cake!

So here’s what I changed if you are interested to know;

Flour: Used cake flour instead of all-purpose flour. I thought it made the cake a lot lighter and much better in terms of texture.

Sugar: I had to increase the sugar to 3/4 cup since I used fresh mangoes. The original 2/3 cup quantity of sugar did not provide enough sweetness to the cake. Also, canned mango pulp is already sweet, so obviously, the recipe needed to be modified.

Milk: I had to double the quantity of milk to account for the thickness of the fresh mango pulp. And while milk was okay, I went a step further and improvised the recipe further using homemade buttermilk. The buttermilk made a big difference in the cake and gave it a softer texture.

I’ve also added another component in the form of a lime glaze. The zesty lime glaze pairs insanely well with the subtle flavor of the mangoes and takes this cake to a new level. So, I highly recommend you consider adding the glaze too 🙂

You may also enjoy these eggless cake recipes

Marble Cake

Rava Cake/Semolina Cake

Red Velvet Cake

Crazy chocolate cake (No milk/eggs/butter)

Date and Walnut cake

Orange cupcakes

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

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Eggless Mango Cake Recipe

Ingredients1x2x3x

Dry ingredients:

• 1½ cup cake flour, 213 grams, I made my own, refer notes
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon green cardamom powder or 1 teaspoon vanilla extract
• ¼ teaspoon salt

Wet ingredients:

• ¾ cup castor sugar 167 grams
• ¾ cup fresh mango pulp, 170 grams (For canned mango pulp, refer notes)
• ½ cup whole milk 125 ml
• 1½ teaspoons vinegar or lemon juice
• ⅓ cup vegetable oil 70 grams

Lime glaze

• ½ cup Confectioner’s/icing sugar
• 1 to 1½ tablespoon lime juice, adjust as per desired consistency

Instructions

• Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.
• Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.
• In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.
• After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
• In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.
• Whisk well until everything is well combined and you have a homogeneous mixture.
• Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter.
• Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.
• Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.
• Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.

Lime glaze

• In a mixing bowl, add sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency.
• If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of lime juice. You can also some lime zest if you like.
• Once the cake has cooled down completely, drizzle the glaze over the loaf. Slice and enjoy!

Video

Notes

• If using canned mango pulp, make the following changes;

• To make your own cake flour , measure out 1½ cups of all-purpose flour, then remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch/cornflour. Mix well, and that’s it!

• Kindly refer to the serving suggestions , storage instructions , recipe tips , variations , and FAQs for more info related to this post!

• Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

• Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Nutrition