Mango Ginger and Coriander Cheesecake

Yield: 12 servings

Mango, Ginger and Coriander Cheesecake

Mango, Ginger and Coriander Cheesecake

Mango, Ginger and Coriander Cheesecake – East meets west Asian fusion recipe with refreshing and light fruit and spices. A perfect dessert for a warm summers day, and great after a good curry!

Prep Time 40 minutes


Ginger Crust

  • 200g gingersnap biscuits (about 25 biscuits)
  • 2 tsp dried coriander (cilantro)
  • 90g unsalted butter


  • 500g full fat cream cheese
  • 300ml double cream (heavy cream)
  • 100g sugar
  • 1 tbsp icing sugar (confectioners' sugar)
  • 2 tbsp chopped stem ginger (1 ball from the jar)
  • 1 tbsp syrup from the stem ginger jar
  • Leaves from a 30g bunch fresh coriander/cilantro (take time to separate from stalks)
  • 1 mango
  • 1 tbsp gelatin


  • 1 mango
  • 1 tbsp gelatin
  • Juice of 1 lime


  1. To make the crust – Start by turning the biscuits into fine crumbs, either using a food processor or by putting them in a plastic bag and crushing them with a rolling pin, and add the dry coriander (cilantro).
  2. Melt the butter and add to the biscuit mixture. Combine well and then tip it into a 9” spring-form cake tin. Using the back of a spoon, press the mixture down to form an evenly packed base.
  3. Transfer to the fridge to set.
  4. To make the filling – In a blender puree the flesh of 2 mangos. Put half in the fridge for later – you’ll use this for your topping.
  5. Dissolve the gelatin in about a third of a mug of warm water and leave to cool.
  6. Very finely chop the ginger and fresh coriander and set aside.
  7. In a large mixing bowl, combine the cream cheese, sugar and icing sugar using a spoon to mix vigorously. Then stir in the mango puree and gelatin.
  8. In a separate bowl, whip the cream until soft peaks form. Stir this in gently to the cream cheese mixture. Gently fold in the ginger and fresh coriander (cilantro) until evenly mixed in.
  9. Pour the mixture into the tin on top of the biscuit base and transfer to the fridge. Allow to chill for at least 2 hours before adding the topping.
  10. To make the topping – Add the juice of one lime to the remaining mango puree.
  11. Dissolve 1 tsp gelatin in about 3 tbsp warm water and add to the mango mixture, stirring well. Pour the topping over the top spread it out evenly using a spoon.
  12. Return the cake to the fridge. Leave it to chill for at least another 3 hours – but ideally overnight.
  13. Carefully remove from the tin and transfer to a plate or cake stand.
  14. Served best after a delicious Asian feast!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 452Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 257mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 6g

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2 Comments on “Mango Ginger and Coriander Cheesecake”

  1. Choc Chip Uru August 11, 2012 @9:11 pm Reply

    This cheesecake looks incredibly delicious my friend :D
    I'm really glad to meet Vanessa and this gorgeous cake!

    Choc Chip Uru

  2. Crystal {@phatbakes} August 12, 2012 @11:11 pm Reply

    I love cheesecake, Its definitely my thing around the holidays. I will have to add this to the list of things to try! ♥