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4.91 from 10 votes

Mango cheesecake tart

Here is the delicious mango cheesecake tart with fresh mango and cream cheese, mango puree and topped mango slices. 
Prep Time10 mins
Cook Time25 mins
chilling time1 hr
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 6 serving
Calories: 688kcal
Author: Swathi (Ambujom Saraswathy)


  • Sweet shortcrust pastry You will use only half for this recipe
  • 2 ½ cups / 300g all purpose flour +extra for dusting
  • ¾ cup/ 90g confectioner’s sugar
  • ¼ teaspoon salt
  • ¾ cup + 2 tablespoon/200g unsalted butter cold cut into small cubes
  • Zest of 1 lime
  • 1 large egg yolk
  • 4 teaspoon cold water
  • For Mango cheesecake filling
  • 80 z cream cheese
  • ¼ cup fresh mango puree about 1 Ataulfo mango
  • 1 ¼ cup heavy cream
  • ½ cup/70 g confectioners sugar
  • 3 ataulfo mango skinned, pitted and cut ¼ inch pieces


  • To make sweet shortcrust pastry
  • In a bowl add flour, sugar, salt and mix well. To this add butter, lemon zest and mix well until everything reaches bread crumb consistency. To this add egg yolk and water and mix until everything comes together as dough. Then transfer to lightly floured surface and knead well to form a ball. Divide the dough into two and slight flattened as disc and refrigerate the dough for about 1 hour or up to 3 days. 
  • Lightly grease 9 inch tart pan, and lightly flour the surface and spread dough into 13 inches /33 cm wide and 1/8 inch /3 mm thick. Drape the pastry over the pan and gently press it into place filling any cracks and trim the sides if needed. Refrigerate the pastry for another 30 minutes to rest and chill. 
  • Preheat oven to 400F/200C and line pastry pan with parchment paper covering the base and sides and fill with rice or dried beans. Bake for 18-20 minutes. Remove the rice and paper and bake uncovered for another 6-7 minutes or until sides are golden and dry. Set aside for until you make filling. 
  • For mango cheesecake filling
  • In a bowl add cream cheese, heavy cream, mango puree and sugar and beat well until everything becomes thick mixture. Transfer the mixture into prepared tart pan. And arrange with mango slices starting from outside to inside overlapping each other. For center keep mango slice slightly roll it into rose shape.
    Enjoy slightly chilled. 


Calories: 688kcal | Carbohydrates: 59g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 176mg | Sodium: 165mg | Potassium: 310mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2895IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 3mg
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