Can I use Sindhri instead of Chaunsa?

Yes, Sindhri produces a brighter, lighter cheesecake. Reduce icing sugar by 20g as Sindhri is less sweet.

Can I use gelatine instead of agar?

Yes, bloom 2 leaves of gelatine in cold water and stir into the warm glaze. Agar is faster-setting but either works.

The filling freezes well; the glaze becomes cloudy. Freeze the cheesecake before glazing and add the glaze fresh after defrosting.

No-bake Pakistani mango cheesecake using Chaunsa

The base, digestives, not graham crackers

Blitz 250g digestive biscuits with 110g melted unsalted butter until the texture is wet sand. Press into the base of a 23cm springform tin and refrigerate for 20 minutes while you make the filling.

Graham crackers (an American substitute) are too sweet for this filling. Digestives have the salty edge the mango needs.

The mascarpone-cream cheese filling

Whisk 300g full-fat cream cheese with 150g mascarpone and 80g icing sugar until smooth. The mascarpone adds richness and stops the filling tasting cheesy.

Fold in 200g Chaunsa pulp (puréed and strained) and 200ml double cream whipped to soft peaks. Don't over-whip or the filling will split.

Assembly

Pour the filling onto the chilled base, smooth the top, and refrigerate for at least 4 hours, ideally overnight.

The cheesecake needs to set slowly. Quick-chilling in the freezer makes the filling grainy.

The mango mirror glaze

While the cheesecake sets, make the glaze: 200g Chaunsa pulp, 50g sugar, 1 teaspoon agar agar powder. Heat together for 2 minutes, cool to lukewarm, then pour over the chilled cheesecake.

Refrigerate another 30 minutes for the glaze to set into a glossy mirror finish.

Serving and storing

Run a hot knife around the edge before releasing the springform. Slice with a knife dipped in hot water and wiped between cuts.

Keeps 3 days refrigerated, covered. The glaze begins weeping after 48 hours so it's at its best on day one and two.

Frequently asked

Can I use Sindhri instead of Chaunsa?: Yes, Sindhri produces a brighter, lighter cheesecake. Reduce icing sugar by 20g as Sindhri is less sweet.
Can I use gelatine instead of agar?: Yes, bloom 2 leaves of gelatine in cold water and stir into the warm glaze. Agar is faster-setting but either works.
Does this freeze?: The filling freezes well; the glaze becomes cloudy. Freeze the cheesecake before glazing and add the glaze fresh after defrosting.