Mango Pie (Cheesecake Tart) a creamy and vibrant cheesecake tart with a tropical mango topping, making it the perfect refreshing dessert for any occasion.
Ingredients
1 pre-baked tart shell (store-bought or homemade)
1 cup mango puree (about 1-2 ripe mangos, blended)
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup heavy cream
1 tablespoon fresh lime juice
1 tablespoon gelatin (optional, for added firmness)
1 tablespoon water (for dissolving gelatin)
Fresh mango slices (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the tart shell by baking it according to the package directions or your preferred recipe. Let it cool completely.
In a small bowl, dissolve the gelatin in 1 tablespoon of water and set aside for 5 minutes. Once the gelatin has bloomed, gently heat it in the microwave for 10-15 seconds until it's fully dissolved.
In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
Add the mango puree and fresh lime juice to the cream cheese mixture and continue to beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mango-cream cheese mixture.
If using gelatin, add the dissolved gelatin to the filling mixture and stir gently to combine. This step helps the cheesecake filling set with a firmer texture.
Spoon the filling into the cooled tart shell and smooth the top with a spatula. Refrigerate for at least 3 hours or until the filling has set.
Once set, top with fresh mango slices for a beautiful, tropical finish. Serve chilled and enjoy!
Servings and Timing
Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 3 hours 35 minutes
Variations
Mango Pie with Coconut: Add shredded coconut to the cheesecake filling or sprinkle it on top for a tropical twist.
Lime Zest: For an added zesty flavor, incorporate lime zest into the filling along with the lime juice.
Other Fruits: Swap out the mango topping for other fruits like berries or kiwi to create a different tropical variation.
Graham Cracker Crust: Instead of a tart shell, use a graham cracker crust for a more traditional cheesecake crust flavor.
Vegan Version: Use a dairy-free cream cheese and coconut cream in place of the heavy cream to make this recipe vegan-friendly.
Storage/Reheating
This Mango Cheesecake Tart stores beautifully in the fridge. Simply cover it with plastic wrap or store it in an airtight container to keep it fresh. It will last for up to 3-4 days. If you need to make it in advance, you can prepare it the day before and keep it refrigerated until ready to serve. There’s no need to reheat; serve it chilled for the best flavor and texture.
FAQs
How do I make sure my tart shell doesn’t get soggy?
To avoid a soggy tart shell, make sure the shell is completely cooled before filling it. You can also pre-bake the shell until it's slightly golden to ensure it’s crispy.
Can I use frozen mango for this recipe?
Yes, you can use frozen mango for the puree. Just make sure to thaw and drain it well before blending to get the right consistency.
Can I skip the gelatin in this recipe?
Yes, you can skip the gelatin if you prefer a softer filling. The gelatin helps firm up the filling, but it’s not essential for the flavor.
How can I make the filling fluffier?
To make the filling fluffier, make sure to whip the heavy cream to stiff peaks before folding it into the mango mixture. This adds more air into the filling, making it lighter and fluffier.
Can I make this recipe ahead of time?
Absolutely! This dessert is perfect for making ahead. You can prepare it a day or two before your event, just make sure to keep it refrigerated until it’s ready to be served.
Conclusion
This Mango Pie (Cheesecake Tart) is a crowd-pleasing dessert that combines creamy cheesecake with tropical mango goodness. Its smooth texture, refreshing mango topping, and vibrant colors make it a standout dish for any occasion. Whether you're preparing it for a celebration or just treating yourself, it's guaranteed to be a hit. I love how simple yet elegant it is, and the tropical flavors are perfect for those warm-weather days. Enjoy every bite of this deliciously refreshing dessert.
Recipe:
Mango Pie (Cheesecake Tart)
- Total Time: 3 hours 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy and vibrant cheesecake tart with a tropical mango topping, making it the perfect refreshing dessert for any occasion.
Ingredients
1 pre-baked tart shell (store-bought or homemade)
1 cup mango puree (about 1-2 ripe mangos, blended)
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup heavy cream
1 tablespoon fresh lime juice
1 tablespoon gelatin (optional, for added firmness)
1 tablespoon water (for dissolving gelatin)
Fresh mango slices (for garnish)
Instructions
- Prepare the tart shell by baking it according to the package directions or your preferred recipe. Let it cool completely.
- In a small bowl, dissolve the gelatin in 1 tablespoon of water and set aside for 5 minutes. Once the gelatin has bloomed, gently heat it in the microwave for 10-15 seconds until it's fully dissolved.
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Add the mango puree and fresh lime juice to the cream cheese mixture and continue to beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mango-cream cheese mixture.
- If using gelatin, add the dissolved gelatin to the filling mixture and stir gently to combine. This step helps the cheesecake filling set with a firmer texture.
- Spoon the filling into the cooled tart shell and smooth the top with a spatula. Refrigerate for at least 3 hours or until the filling has set.
- Once set, top with fresh mango slices for a beautiful, tropical finish. Serve chilled and enjoy!
Notes
If you prefer a softer filling, you can skip the gelatin.
Use fresh mango puree for the best flavor, but frozen mango works too as long as it's well-thawed and drained.
For an extra tropical twist, add shredded coconut to the filling or as a topping.
To make the filling fluffier, whip the heavy cream to stiff peaks before folding it into the mixture.
This tart can be made ahead of time and stored in the fridge for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
