I love this recipe as it is so easy and versatile. My friends and family love to eat it. I substitute mango for fruit I feel like and what’s in season. My favourite version of this recipe uses soursop fruit. Because I have a little bit of frozen mango left over from last season and no ripe soursop fruit, it makes sense to satisfy my taste of cheesecake with this mango version.
- 1 packet of sweet plain biscuits (I find Arnott’s Nice or Scotch Finger work well…You could also try a chocolate biscuit base)
- 1/3 cup margarine melted
- 3 eggs
- 1 x 400g can of condensed milk
- 2 x 250g cream cheese
- 1/4 cup lemon juice
- 1 cup of mango (or other fruit) + a bit for decorating the top just before you place in oven.
- Preheat oven to 180 deg C and grease cake tin.
- In the food processor break down the biscuits to large crumbs.
- Add melted margarine to biscuits and further mix until you are happy with crumb size.
- Transfer mixture into greased cake tin and use hands to form an even base. Set aside.
- In the same clean food processor or cake mixer add the eggs, condensed milk, cream cheese, lemon juice and mango. Mix well until well combined and smooth.
- Pour mixture into biscuit base.
- Decorate with left over mango.
- Cook in oven for about 30-40 mins until set/cooked.
- Enjoy this delectable dietetic moment!
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