Frozen mango cheesecake

Brooke Calhoun
very easy
3 1
30 mins
30 mins


Servings: 8
  • 50 g salted roasted macadamia nuts
  • 25 g Butter
  • 100 g Wholemeal oat biscuits
  • 2-3 (approx. 1 kg) ripe mangoes
  • 1 TABLESPOON + 160 g sugar
  • 1 TABLESPOON Lime juice
  • 400 g Ricotta
  • 300 g Schmand
  • 1 Organic Lime
  • 7-10 Tbsp Cling film
  • 1 large freezer bag


  1. 1

    Line a box form (25 cm long; 1⁄4 l capacity) with foil. Finely chop the macadamias. Melt butter. Put the biscuits in a large freezer bag. Close the bag. Roll over with a cake roll until the cookies are crumbled.

  2. 2

    Knead butter, cookie crumbs and nuts. Pour into the mould and press to the bottom. Freeze for about 20 minutes.

  3. 3

    Peel mangoes. Cut the flesh from the stone. 1⁄4 Covered mango and chill. Chop the rest of the fruit flesh into small pieces and place in a tall mixing bowl. Add 1 tbsp. sugar and 1 tbsp. lime juice.

  4. 4

    Puree with a hand blender until creamy.

  5. 5

    Mix 160 g sugar with ricotta and sour cream briefly. Pour half of the ricotta mixture onto the biscuit base. Spread the mango puree on top. Add the rest of the ricotta mixture. Swirl with fork or teaspoon.

  6. 6

    Cover and freeze for at least 6 hours, preferably overnight.

  7. 7

    Let the frozen cheesecake thaw for about 20 minutes before serving. Turn out of the mould, remove foil. Cut remaining mango into thin slices. Wash lime hot, dry and cut into thin slices.

  8. 8

    Decorate frozen cheesecake with it.

Nutrition Facts

370 kcal
34 g
22 g
6 g