I'm aware that I'm super late to the party but fortunately, it is STILL that glorious time of year when markets are laden with mangoes, and every Indian home seems to have that irresistible fragrance of ripe, juicy fruit wafting through the air. I've said this before but in India, mango season isn’t just about eating a fruit - it is a celebration, a tradition, and pure nostalgia wrapped in tropical golden-yellow sweetness.
Every year, we go absolutely bonkers as different varieties of mangoes makes its way into our home and eventually into our bellies! This year, all of our mango haul has come from (and continues to come from) a well-known agricultural university that sells mangoes from its vast orchards, a friend's farm and our regular organic grocery store. Knowing that the mangoes we consume are organic and naturally-ripened is very important to us so having reliable vendors has been reassuring. Depending on what is available, alphonso, mallika, badami, banganapalli, sindhura, neelam, malgova, raspuri, totapuri and my twins' absolute favourite, imam pasand, are the usual suspects that help us do full justice to mango season.
Every year, I try to share a new way to honour this king of fruits, and this time, I’m thrilled to bring you something I made quite recently - a luscious mango cheesecake that marries tropical sunshine with creamy indulgence.
As much as I adore cheesecake, I can't have more than a few spoonfuls as I find it too rich and heavy. So, when I set out to make this mango cheesecake, I opted for a larger springform pan to spread out the mango-cream cheese layer more thinly. I also made sure the biscuit base was nice and thick, while keeping the jelly layer on top very thin (let’s be honest, jelly looks pretty but doesn’t offer much in terms of flavour 😂). This layering was just right for me to make mango cheesecake slices that were perfect for my twins lunchbox the following week. I was surprised that the slices weren't as delicate as I imagined and held their shape beautifully.
This mango cheesecake is my ode to India's glorious mango season. It is rich yet light, tangy yet sweet, and a perfect showstopper for family gatherings or quiet weekend treats. It is simple enough for home bakers yet guaranteed to impress, with the fresh, natural flavour of mangoes taking centre stage. If you, like me, cannot resist making the most of mango season before it slips away, this recipe is the delicious send-off it deserves.
I think we should make the most of our beloved mangoes while they last, don't you? While you are at it, also check out my previous mango recipe posts for more inspiration: mango burfi, mango shrikhand, mango panna cotta, mango chia pudding, mango sorbet, tropical mango vanilla cupcakes, fresh mango cake with whipped cream and dark chocolate collar.
Signing off with a quote (from me) that I think is apt for the season 😊
"When life gives you mangoes, either enjoy as is or make something unforgettable!"