Mango season is here which only means it’s the best for the best fruit desserts- yes mango desserts are the best! These mango cheesecake trifles are a delicious eggless mango dessert. This layered no-bake dessert is full of flavor and texture and just melts in your mouth. The layers are a buttery parle-g crust, a tarty but sweet mango cheesecake layer, whipped cream, and chopped mangoes. The layers work so well together and are a hit with anyone who has tried it. A no-brainer dessert to take to parties you’ll be the star of the night! You can even make these a day before and keep so that helps. This dessert is a must-try recipe and I can’t wait for you to try it!

Happy Baking!

Servings: 5-7 servings

Prep Time: 35-45 mins

Chilling Time: 4-6 hours

Total Time: 6 hours

Ingredients: 

Crust Layer:

• 8 oz parle-g biscuits or graham crackers

• 1/4 cup melted unsalted butter

• 1 tbsp sugar, if you are using graham crackers

Mango cheesecake:

• 8oz cream cheese; softened

• 1/3 cup sugar; divided

• 1/3 cup mango purée; ideally alphonso

• 1 tsp vanilla essence

• 1.5 cup heavy cream 

Assembly:

• 1 cup mango in small dices; ideally Alphonso mangoes

Directions: 

1. Crust:

   • Crush biscuits using a ziplock bag and rolling pin or food processor. Crush till they are almost sand-like texture, you don’t want them over crushed.

   • Add melted butter (and sugar) in and mix well. Keep aside.

2. Mango Cheesecake:

   • Using the paddle attachment of your stand mixer or a hand mixer beat the cream cheese till soft.

   • Add 3-4 tbsp sugar and beat it together till combined. Be sure to scrape down the edges of the bowl.

   • Add mango puree and beat till combined. Be sure to scrape down the edges of the bowl. Keep aside.

   • Whisk heavy cream, 2.5 tbsp sugar, and vanilla essence using the whisk attachment of your stand mixer or a hand mixer.

   • Whisk till it forms peaks. Be sure to scrape down the edges of the bowl. Do not overbeat.

   • Add half of the whipped cream to the mango mixture and gently fold it in till incorporated. Do not over mix and deflate. The mango cheesecake mixture is ready.

   • Put the mango cheesecake mixture in a piping bag for easy assembly.

   • Put the remaining whipped cream in a piping bag for easy assembly.

3. Assembly:

   • Layer the jars or glasses or bowls with the crust.

   • Then pipe on the cheesecake mixture.

   • Top it with the whipped cream mixture.

   • Repeat the crust and cheesecake mixture.

   • I like to pipe on the top layer of the whipped cream mixture to make it pretty.

   • Top with chopped mangoes.

4. Chill in the fridge for 4-6 hours.

5. Take it out of the fridge 20-30 mins before servings to slightly thaw and soften.

6. Enjoy!

Notes/Tips:

• I prefer using parle g over graham crackers. It combines with the flavor of the mango cheesecake better than graham crackers.

• If possible, make fresh mango puree but store-bought is also fine.

• Make sure the cream cheese is softened.

• If you want, you can add a layer of chopped mangoes over the first whipped cream layer.

• Taking it out from the fridge 20-30 mins before serving is needed! It really makes a difference.