Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Swirl Cheesecake

This decadent frozen cheesecake is lighter than a baked cheesecake with a combination of natural yogurt and mascarpone and sweetened with honey. It can be made with any seasonal or frozen fruit replacing the mango with 1 1/2 cups fruit i.e. berries; very ripe stone fruit; apricots, peaches, cherries; persimmon etc. This recipe makes a large cake perfect for sharing with family and friends.



  • 1 cup walnuts or pecans
  • 1 cup brazil nuts
  • 1 cup dried dates* or 10 medjool dates
  • Pinch of sea salt
  • 1/4 cup virgin coconut oil


  • 2 cups natural unsweetened yogurt
  • 200 g mascarpone or cream cheese
  • 1/2 cup honey
  • 1 tsp pure vanilla extract
  • 1 very-large mango or 2 small mangos
  • 3 Tbsp honey
  • juice of 1 lime


  • Lightly grease a 25cm spring-form cake tin with coconut oil.
  • Either by hand or in a food processor, coarsely chop the nuts and dates. Add the salt and coconut oil mixing to combine. Tip into the prepared cake tin and press evenly into the base. Place the tin in the freezer while preparing the filling.
  • Whisk together the yogurt and mascarpone with the honey and vanilla until smooth. Remove the flesh from the mango (see pictures for an easy technique) and puree in a blender with the honey and lime juice until smooth. Check taste adding more honey or lime if needed. Remove the tin from the freezer and pour the yoghurt mix over the base. Slowly pour over the mango puree in a spiral. Use a kebab stick to carefully swirl the mango into the yogurt. Don't over mix here. Freeze for at least 4 hours or overnight until set.
  • When ready to serve remove from the freezer and thaw for 5 minutes to make it easier to remove the sides of the tin. Slice into wedges to serve, storing any leftover in the freezer.


TIP: If needed soften dried dates first by covering with boiling water and leave to soak for 10 minutes. Drain thoroughly through a sieve.

Last week I wrote about the challenge of finding healthy ingredients while we are in Central America. The other conundrum we have is the lack of gadgetry and common kitchen utensils. I didn’t think I was hugely reliant on gadgets for preparing food but oh boy what I would do right now to have my food processor, a sharp kitchen knife… even a whisk! Luckily a blender seems to be a common kitchen appliance used mainly for making jugo [juice] consisting of puréed fruit, very similar to a smoothie.

The blender gets a lot of use including our daily breakfast smoothie (HERE is our favourite combo), chilled cucumber soup, pesto, and pureed mango for this divine birthday cake to celebrate my mother’s 60th birthday. However, a blender ain’t quite like a food processor with its narrow base so the chopping of the nuts and dates had to be done by hand. Thanks to my sister, also a budding foodie, for her lovely hands in the photos.

Today we are packing for the last leg of our trip – 2 weeks in Havana, Cuba. During this time we will have very limited internet access (even less than Colombia) so things will be a little quieter around here. Although I do have a delicious recipe to share next week using Colombian cacao. So don’t go far.

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen

Frozen Mango Cheesecake / Homegrown Kitchen


Join the Conversation

  1. This sounds Devine! Do you know if using light cream cheese would affect it at all?

    1. Hi Amanda, yes you could use light cream cheese for this recipe and would still be the same. Enjoy!

  2. Hi Nicola, this looks so so good, and mango season is approaching!! I can’t wait to try…thanks for sharing 🙂

    1. Hi Sam, I will be said when we return home and no tropical fruit – well at least locally grown. We pretty much missed the mango season here but have been lucky to find some still around. Enjoy 🙂

  3. The nutty base sounds amazing, a great alternative to the usual biscuit base. I would never have thought to try this, so thanks for the inspiration. It looks delicious.

    1. Thanks Linno, yes the nuts are a delicious addition to this yummy dessert. I am happy to create some inspiration for your next baking session 🙂

  4. Lesley Summers says:

    We can’t have the honey can we use xylitol instead?

    1. Hi Lesley, yes you could use xylitol, the same quantity as the honey. Enjoy 🙂

  5. That looks incredible. I had my first mango of the season over here yesterday and it was so so good. And who needs food processors…the roughly chopped cheesecake base is a winner in my books!

    1. You are so lucky, we don’t get good mangoes in NZ and imported anyway so against my ethics 😉

  6. Mary Andreotta says:

    So glad to find a healthy version of this recipe. I plan to make it for dessert on Christmas Day. Would it be OK to use plain Greek yogurt, or even goat’s or sheep’s yogurt?

    1. Hi Mary, any yogurt will work for this recipe since it is frozen. Enjoy and merry Christmas!

  7. I made this today. The base was amazing and the cheesecake looked fabulous – every bit as good as the picture. Unfortunately when we bit into it, it was all icy. Both the marscapone and fruit layers were tasteless because they were icy. So disappointed. Any ideas? It’s really hot here at the mo, so I was really pleased that it froze so quickly. I really want to make this recipe work.

    1. Hi Rosie
      This is a ‘frozen’ cheesecake’ so it does have an icy texture. The key is to let the cheesecake sit for at least 10 minutes before eating – I usually cut the slices then leave on the bench until it is softened a little. This will also increase the flavour as frozen food numbs the taste buds. You could also increase the honey when making the yogurt filling and fruit swirl, it should taste quite sweet as this will be dumbed down when frozen. I hope this works for you, I think leaving it to thaw a little before eating will make all the difference.

      1. Thanks for the quick reply Nicola. I will def try those two suggestions. We did dish up and eat it straight away as it came out of the pan beautifully. I keep dreaming of the base…. it’s funny, the kids initially turned their noses up at a nut/date base – but all absolutely loved it.

  8. Hi Nicola,
    This recipe looks divine!

    I was wondering do you think an oat base would work as well?

    Many thanks!

    1. Hi Julia, I am sure it would be delicious. You could use oats in place of the nuts. I haven’t tried this myself but I can’t see why it wouldn’t work.

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