Celebrations

Frozen Calypso Mango Cheesecake

The ultimate summer dessert for entertaining — creamy, tropical, and make-ahead. This frozen cheesecake celebrates the silky texture of Calypso® Mangoes by @perfectionfreshaus. With a buttery biscuit and macadamia base and a smooth mango filling, it’s everything you want in a festive no-bake dessert.

Basic information

Serves:

Difficulty:

Easy

Prep time:

25 mins

Cook time:

Freeze time: overnight (or up to 2 weeks)

Ingredients

Cheesecake Filling:

4 ripe Calypso® mangoes
400ml sweetened condensed milk
300ml thickened cream
250g light cream cheese
⅓ cup caster sugar

Biscuit Crust:

400g butter snap biscuits (or other sweet plain biscuit)
160g unsalted butter, melted
120g macadamias

To Decorate:

Thinly sliced fresh Calypso® mango
Toasted coconut flakes

Method

01.

Make the Crust:
In a food processor, blitz biscuits into fine crumbs. Add macadamias and blend until finely chopped. Add melted butter and mix until well combined.

02.

Prepare the Pan:
Line the base of a 24cm springform pan with baking paper, leaving a little overhang. Clip the ring back on over the paper.

03.

Press the Crust:
Press the crumb mix firmly into the base and up the sides of the pan. Chill in the fridge while you make the filling.

04.

Make the Filling:
Rinse the food processor. Blend mango flesh, condensed milk, cream, cream cheese and sugar until smooth and creamy.

05.

Assemble & Freeze:
Pour the filling into the chilled crust. Cover with cling wrap and freeze overnight (or up to 2 weeks).

06.

Decorate & Serve:
Just before serving, top with fresh mango slices and toasted coconut. Let sit out briefly to soften slightly for slicing.