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3 Ingredient Mango Cheesecake (Indian Mango Dessert)

3 Ingredient Mango Cheesecake (Indian Mango Dessert)

4.97 from 62 reviews
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Ingredients
 

  • 1 (14 ounce) can condensed milk (sweetened)
  • 1 cup whole milk greek yogurt full-fat
  • ¼ cup canned mango pulp
  • optional additions: cardamom powder, saffron, nuts for garnish

 

  • Oil or butter for greasing

Optional Crust Recipes (use the crust of your choice or go crustless):

    Graham Cracker Crust

    • 10 graham cracker sheets (gluten-free works too!)  155 grams/5.45 ounces
    • 4 tablespoons melted butter

    Date and Nut Crust:

    • 1 cup nuts
    • 5 dates roughly chopped

    Oatmeal Cookie Crust:

    • ½ cup rolled oats I buy gluten free oats from trader joes
    • ¼ cup pecans
    • ¼ cup brown sugar
    • 3 tablespoons melted butter

    Instructions
     

    Optional Crust Recipes (use the crust of your choice or go crustless):

    • To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
    • To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out. 
    • To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

    To make the Cheesecake:

    • Add the condensed milk, yogurt and mango puree to a bowl and mix well.
    • Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
    • Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
    • Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
    • Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
    • Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
    • Put the cheesecake in the fridge to chill for 4-6 hours.
    • Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!

    Notes

    • Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
    • This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like a custard.
    • You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
    • You can also make individual cheesecakes using ramekins - find those directions in this blog post.
    Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!