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Mango & Passionfruit Cheesecake


150g digestive biscuits
65g melted butter
Pinch of salt
400g cream cheese
300ml double cream
70g sifted icing sugar
2 cups Supreme Mango Pulp
1 cup passion fruit pulp
⅔ cup boiling water
1 ½ tsp agar powder
Mint leaves


Add digestive biscuits and salt into a food processor and blitz to crumbs. Add melted butter and blitz again. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with teaspoon to form a crust layer. In a bowl, beat together cream cheese, double cream and icing sugar until smooth and whipped. Evenly spoon (or pipe using a piping bag) about 1/3 cup of filling into each serving dish. Chill in the fridge whilst making the topping. To make the topping, in a bowl, whisk together the mango pulp and passion fruit. Add boiling water to a saucepan and bring to a boil over high heat. Once the water comes to a rolling boil add agar agar powder and whisk until it dissolves. Pour the water into the pulp mixture and whisk well. Working quickly, spoon the topping over the cream cheese filling. Smooth the top and chill in the fridge for 2 hours. Garnish with mint leaves and serve.