Trini Mango Cheesecake

Trini Mango Cheesecake


"This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes."


4 h 25 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
  3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
  4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
  • profile image

Your rating



  1. 29 Ratings


Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can'...

Can I give this one another star? It really is an awesome and easy cheesecake. The mango topping is to die for and so easy to make! Don't be afraid to work with fresh mangoes even if you're not ...

It is a creamy cheesecake, i love that!! its very important to disolve the mango nectar & sugar and not overheating the ripe mango because if you over heat the mango would not look fresh. I woul...

This was delicious! I followed the recipe exactly (it's so simple it would be hard to alter it) and I will definitely make it again. My only issue is there was too much syrup, so next time bef...

This cheesecake was very creamy, light and delicious. I made the graham cracker crust in a springform pan. A standard crust recipe is too much for this cheesecake, so if you decide to make yo...

Great cheesecake recipe! My only mistake was letting the mango sauce sit for a while until the cheesecake chilled. It got watery.

For a baked chessecake this one was very creamy. Everyone loved it! The mango sauce was good, but not fantastic - it was a bit too much like canned pie filling. I would make this again - but...

I am a huge mango fan and this does the job. I has such a fresh flavor and is not overly sweet which is one of the reasons I like Mangos.

Amazing. I have to agree with one of the others, to much nectar. I'd make what it says, add it to my mangos, scoop them out with a slitted spoon, then drizzle the necter on the cheese cake. Will...