Mango Cheesecake With Oats

Cheesecake with goodness of yogurt and oats This recipe is from FoodFood TV channel

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Mango Cheesecake With Oats
Main Ingredients Ripe mangoes, Rolled (porridge) oats
Cuisine Fusion
Course Desserts
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Mango Cheesecake With Oats

  • 3 Ripe mangoes
  • 100 grams Rolled (porridge) oats
  • 200 grams Chenna
  • 200 grams Thick yogurt
  • 5 tablespoons Sugar
  • 50 grams Butter
  • 50 grams Honey
  • 1/2 teaspoon Lemon rind thin strips
  • 50 millilitres mango juice
  • 20 grams Gelatin


  1. Preheat oven to 200°C. Peel the mangoes. Cut off slices from either side of the seed. Chop half of them into small cubes and roughly chop the rest. Put the roughly chopped mango into a mixer jar. Add half the chenna and grind till smooth. Transfer into a bowl. Put the remaining chenna in the mixer jar, add half the yogurt and grind till smooth. Transfer into the same bowl.
  2. Grind the remaining yogurt with 4 tbsps sugar till smooth and add to the bowl. Mix everything well. Take oats in a bowl, add butter, 1 tbsp sugar and mix with hand. Add honey and mix again. Put this mixture into a spring form tin and press lightly and evenly. Bake in the preheated oven for 12-15 minutes. Add lemon rind to the mango-chenna mixture and mix well. Add mango cubes and mix. Heat mango juice in a small non stick pan, add some of it to the gelatine and stir till well blended.
  3. Add the remaining juice and mix well. Cool and add to the mango-chenna mixture and mix well. Take the spring form tin out of the oven and let it cool down to room temperature. Pour the mango-chenna mixture into the spring form tin over the oats base and keep it in the refrigerator until completely set. Demould, cut into wedges and serve.

Nutrition Info

Calories 2173
Carbohydrates 259.2
Protein 59.6
Fat 99.6
Other Fiber Zinc- 1.2mg