Baked Mango Cheesecake

baked mango cheesecake served with fresh strawberries recipe and method easy gluten free dessert

A perfect summer dessert – light, fruity, and easy to make!

The recipe is similar to my other cheesecakes, but, due to the inclusion of so much fruit, doesn’t require any added sugar or yoghurt. It’s delightfully simple in terms of ingredients – once you’ve got past chopping the juicy mangoes of course.



150g plain biscuits (I used gluten-free which worked perfectly, but any ‘normal’ kind would work as well, rich tea, digestives, etc.)
30g butter
350g cream cheese
450g mango, pureed (this is around 3 medium or 2 large mangoes, ripe ones work best)
3 medium eggs


– Crush the biscuits into fine breadcrumbs, and mix with the melted butter. Press firmly into the bottom of a 6-7 inch round springform or loose-bottomed tin. Put into the fridge to chill while you make the topping.
– Ensure the mango is well-pureed (or mashed), so it is smooth with no lumps, and beat together with the cream cheese.
– Add the eggs and mix until just combined – no need to beat again at this stage.
– Pour the cheesecake mixture over the base. Give the tin a few taps to ensure it settles flat and allow any air bubbles to surface.
– Bake at 150 degrees C for 45 – 60 minutes. Check back after 45 minutes, you are looking for the top to be ‘just set’ – i.e. not liquidy and fluid when you move the tin.
– Once cooked, remove the tin from the oven and carefully run a knife around the edge. As the cheesecake cools it will shrink slightly, and this will prevent it from sticking to the tin as it does so! Leave in the tin until completely cool, before gently transferring to a plate. Refrigerate until ready to serve (can be made in advance, but keep away from any strong-smelling foods in the fridge.)

There were a few cracks on my cheesecake when it came out of the oven – but a lovely vibrant yellow mango colour which I was really pleased with!

baked mango cheesecake easy recipe gluten free low fat simple dessert summer pudding

The cheesecake can be served as is – the delicate mango flavour would be overwhelmed by anything too strong in any case.

However as they were in the fridge (and to disguise the cracks!) – I added some quartered strawberries around the top and sides of mine.

gluten free mango cheesecake served with fresh british strawberry slices recipe and method

Inside – a soft, sweet, sticky cheesecake – perfect for those warm summer evenings that we’re all dreaming of!

slice of gluten free low fat baked mango cheesecake with recipe and how to

Orange & Mango Trifle and The Great Bloggers Bake Off

orange and mango layered trifle great blogger bake off british dessert recipe layered fruit jelly cake custard and cream

Last week whilst at cake club, I got to talking with someone involved in the Great Bloggers Bake Off. What was this I asked? (and how could I not know about it!)

Set up by Helen and Jenny, the idea revolves around that rather marvellous television programme that is the Great British Bake Off. Like many a budding baker, I am absolutely glued to the screen every Tuesday evening at 8pm, but can’t help but have an itch in my hands to what to get into the kitchen and try for myself. Which is where the Blogger part comes in – as every week the baker blog collective try their hand at one of the challenges featured on the show, and all link up into the Great Blogger Bake Off. Like the show itself, it’s great to see the variety of different things that bakers come up with in the challenges.


Busy as I am it’s something I’ll have to hop in and out of, so yes I’m starting at week 3 (but rather glad to have missed bread week!)
This weeks challenges were trifle, floating islands, or petit fours. As much as I love minature desserts, trifle has always been a big favourite of mine as my dad makes THE best, and I always got to eat the leftovers when we’d had friend over for tea 🙂 I’ll start by saying that mine wasn’t a patch on his, but I had fun nonetheless.
Rob had been watching this weeks GBBO with me and his eyes had positively lit up at the trifles containing mango as he absolutely loves it, and from there my recipe was sprung.


Orange madeira cake
60g butter
60g sugar
1 egg
85g self raising flour
Rind of 1 orange
2 tablespoons of orange juice

For the trifle layers
1 pint of orange jelly
1 pint of custard
1 pint of cream, either thick or whipped
1 orange, peeled and split into segments
1 mango, peeled and sliced

First up I made the cake – as you would with any sponge/madeira – beating the butter and sugar, adding the egg and flavouring, then folding in the flour. I baked mine in a loaf tin to give a long flat sponge; it took about 15-20 minutes to bake, at 180 degrees.

orange madeira cake recipe half loaf tin peel and juice

Despite the wealth of dishes, tins, stands and plates in my kitchen, a beautifully decorated, large trifle dish as featured on the TV is sadly not in my possession. Instead, I had to make to with a pyrex dish. Pah.
First layer was the orange segments; I de-pithed them using a cocktail stick to get off the tiny bits so they wouldn’t interfere with the smooth texture of the trifle. As they were quite moist they stuck well to the edge of the glass and stayed in place even when the jelly was added.

orange segments in glass bowl trifle recipe bottom

I added enough jelly to just cover the segments, and put into the fridge until nearly set.

With the cake cool it was time to slice – I love the flecks of orange peel running through.

orange madeira cake recipe cut into slices for trifle

Again pressing into the sides of the bowl, I layered this on top of the now-set orange layer, before covering with more jelly:

action shot photography pouring jelly onto madeira cake slices in pyrex glass bowl for trifle

Back into the fridge the bowl went, giving me some time to contend with Rob’s favourite, the mango. This was beautifully dark green, plump and squishy, just as a mango should be.

fresh dark green juicy mango for trifle

For peeling and slicing… juicy is the word I’d use. You’ll notice there are no pictures of this stage, it was rather sticky, to say the least! Slices just about intact, they too were layered up and covered in the last of the jelly.

mango slices layered in trifle orange recipe using jelly

I then gave the whole jelly, cake and fruit layer a good couple of hours in the fridge to set, before layering on the custard, another hour to set, the cream, and last but absolutely essential for any good trifle, the sprinkles!

custard and cream layers on top of orange and mango trifle complete with sugar sprinkles

You’ll notice there are no steps on my custard making. As per my previous trifle recipe I’ll be honest that I inherited some bad genes from my mum in this area and am absolutely hands down rubbish at it. But resourcefully, well let’s just say it turned out ok this time around (thanks Ambrosia, sssshh!)

orange and mango trifle for great blogger bake off cake jelly custard cream sprinkles on top

And as for the judging criteria that the contestants on the programme obsess themselves with – well the layers were certainly well-defined (although next time I’d do a thinner layer of cake to look better), and the taste – safe to say I started digging in with a large spoon and struggled to stop. No pictures of this either, it wasn’t pretty!

visible layers in orange and mango trifle for great blogger bake off 2013 segments in jelly madeira cake mange slices custard and cream