This Mango Cheesecake is easily one of the best dessert recipes I’ve ever concocted. Thanks to your Instant Pot, this pressure cooker cheesecake is perfect every time!
So it goes without saying that cheesecake is one of the most delicious and decadent desserts out there, and this Mango Cheesecake takes the cake (pun intended). It’s easily one of the best mango dessert recipes I’ve ever had the pleasure of consuming.
I love mangoes so much. I was surprised to hear that many people in the States had never eaten a mango before. So I made an utterly silly, but quite useful video on how to eat a mango, that you might like.
Why You’re Going To Love This Mango Cheesecake
- Fast.
- Easy.
- Unique.
- Delicious.
From the sweet tang of the mango purée to the creamy and deliciously sweet cheesecake , to slices of fresh mango on top, you’ll find yourself indulging in each and every bite of this Mango Cheese cake.
And the creamy cheesecake isn’t the only star of this Instant Pot dessert . The crust adds a delightful crunch to the mix which is only further elevated by the mango cream topping.
If you’ve never made an Instant Pot cheesecake recipe before, let this Mango Cheesecake recipe be the one to bring you into Instant Pot dessert bliss. Truly nothing makes a cheesecake like the Instant Pot.
It comes out perfectly soft and creamy every single time. But if you don’t have an Instant Pot , I’ve included oven instructions as well.
Cheesecake Ingredients
Check the fridge for these ingredients before you get started:
For The Crust
- Ginger Snaps Crumbs, or roughly ground pistachios
- Butter
For The Cheesecake
- Mango Chunks
- Lemon Juice
- Ground Cardamom
- Saffron Strands
- Sugar Or Other Sweetener Equivalent
- Cream Cheese
- Eggs
For The Topping
- Sour cream
- Mango Purée
- Sugar Or Other Sweetener Equivalent
- Mango
What Kind Of Mango Do I Use For Mango Cheesecake?
Ripe mango is essential for making this Instant Pot Cheesecake perfectly sweet and delicious. Since it can be hard to find the perfect mango depending on where you live, I prefer to use frozen mangoes.
All you need to do is defrost your frozen mango before you get started.
How To Make Instant Pot Mango Cheesecake
Here are the steps you’ll need to take to make this Instant Pot recipe :
- Prepare the crust. Mix together the graham cracker crumbs, or ginger snap crumbs or nuts, and butter. Line the bottom of the pan with parchment paper. Pat the crust firmly into the bottom of a 7-inch springform pan, and up to about 1 inch along the sides. Set this pan into the freezer to allow the crust to set.
- Blend. Bring all the cheesecake ingredients to room temperature. In your food processor or blender, add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron, and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients.
- Blend in eggs. Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated. Your mixture will be a pourable liquid.
- Line. Take a prepared 7-inch springform pan and line the sides with parchment paper. This helps you get a smooth finish.
- Pour the cream cheese mixture into the pan. Cover the pan with foil. You do not want water in your cheesecake filling.
- Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out. If you don’t have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot .
- Cook. Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.
- Prepare the topping. In a medium bowl, stir together the sour cream, mango purée, and sugar.
- Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly.
- Chill. Put it in the fridge and leave it alone overnight or for at least 4 hours.
How To Make This Cheesecake Recipe In The Oven
If you want to bake Mango cheesecake , you’ll follow all of the standard preparation steps and then follow these steps:
- Place the pan in a water bath. Place the pan in a baking dish large enough to hold it. Fill the pan with water to about two inches below the top of the springform pan.
- Bake Mango cheesecake. Preheat oven to 350F. Bake the cheesecake for 30-45 minutes. The cheesecake is done when the outer edges are slightly puffed and set, but the inner circle is still jiggly you gently shake the pan. If you start to see large golden patches or any cracking, remove immediately.
- Prepare the topping. In a medium bowl, stir together the sour cream, mango purée, and sugar.
- Spread the topping all over the hot cheesecake while it is still in the cheesecake pan. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
- Chill. Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
- Serve. When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
How Do I Know When My Instant Pot Cheesecake Is Done?
As long as you follow these steps carefully, your Mango Cheesecake should come out perfectly cooked at the end of the cooking cycle.
If you want to be absolutely sure of its doneness, simply check the internal temperature with an instant-read thermometer . You’ll know the Mango cheesecake is done when the middle of the cheesecake reaches 140-150F.
Can You Freeze Instant Pot Cheesecake?
Though I don’t typically advise freezing foods with dairy in them, Instant Pot cheesecake is one of the few exceptions. Cheesecake actually freezes quite well.
I do recommend that you separate the cheesecake into slices and freezing them in individual plastic food containers so you don’t have to thaw the entire cheesecake when you get a craving.
By the way if you have some leftover mango, try this mango lassi .
Tips And Tricks
- Mangoes . You will want to use either sweet, fresh mangoes, or sweetened mango pulp for this recipe. I love Ataulfo mangoes, but you can’t always find them in the United States. In this situation, either frozen mango chunks, or canned mango pulp are your best bet. If you have fresh mangoes, just extract the mango pulp and then proceed as directed to make the cheese cake.
- Lemon Juice. You can use lime juice as well for this recipe.
- Crust variations . I used ginger snaps for this. But some alternatives to consider are graham cracker crust , digestive biscuits , or even nilla wafers . Just be sure to use unsalted butter.
- Toppings . I used a sour cream and mango glaze. But you can also use whipped cream , or some other fruit purée. I am partial to using passion fruit puree from time to time. Fresh mango slices or frozen, defrosted mango pieces make a pretty topping as well.
- Use it all. Have leftover mango? Make this Green Mango Cooler to enjoy while your cheesecake is cooking.
More Great Instant Pot Dessert Recipes
- Keto Instant Pot Cheesecake - No need to miss out on cheesecake just because you’re keto
- Instant Pot Pandan Cake - A delightfully sweet Indonesian dessert.
- Low-Carb Cheesecake - Make a keto-friendly cheesecake in your Instant Pot.
- Pumpkin Bread Pudding - Ooey, gooey, pumpkin-y and so very delicious!
- Instant Pot Cherry Clafoutis Recipe - Make an easy, elegant French dessert at home.
- Instant Pot Keto Ricotta Lemon Cheesecake - A delicious low carb cheesecake with a little zing.
- Keto Chocolate Cake - Keto. Chocolate. Cake. Need I say more?
- Instant Pot Carrot Cake - Delicious, gluten-free and Keto-friendly!
- Tres Leches Croissant Bread Pudding - A delicious dessert made from leftover croissants.
- Keto Key Lime No Bake Cheesecake - quick and easy dessert with no baking at all.
Mango Cheesecake | Instant Pot Mango Cheesecake Recipe
Equipment
- Instant Pot
Ingredients
For The Crust
- ▢ 1.25 cups Ginger Snaps Crumbs , or roughly ground pistachios
- ▢ 3 tablespoons Butter , melted
For The Cheesecake
- ▢ 2 cups Mango Chunks , defrost if frozen
- ▢ 2 tablespoons Lemon Juice
- ▢ 1/2 teaspoon Ground Cardamom
- ▢ 4-5 Saffron Strands
- ▢ 1/2 cup Sugar Or Other Sweetener Equivalent
- ▢ 16 ounces Cream Cheese
- ▢ 3 Eggs
For The Topping
- ▢ 1/8 cup sour cream
- ▢ 1/2 cup Mango Purée
- ▢ 2 teaspoons Sugar Or Other Sweetener Equivalent
- ▢ 1 Mango , ripe, peeled and sliced (optional)
Instructions
Instant Pot Instructions
- Mix together the crumbs or nuts, and butter. Line the bottom of the pan with parchment paper . Pat the crust firmly into the bottom of a 7-inch springform pan , and up to about 1 inch along the sides if you prefer. Set this pan into the freezer to allow the crust to set.
- Bring all the cheesecake ingredients to room temperature. In your food processor or blender , add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients, scraping down as needed. Turn off the blender or food processor.
- Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated, about 10-15 seconds. Your mixture will be a pourable liquid.
- Take a prepared 7-inch springform pan and line the sides with parchment paper. This helps you get a smooth finish to the outsides of the cheesecake.
- Pour the mixture into the pan. Cover the pan with foil.
- Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out, such as the one that came with your pot. If you don’t have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot .
- Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Then, release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.
- In a medium bowl, stir together the sour cream, mango purée, and sugar.
- Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
- Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
- When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
Oven Instructions
When baking this cheesecake recipe, you’ll follow all of the standard preparation steps and then follow these steps:
Place the pan in a baking dish large enough to hold it. Fill the pan with water to about two inches below the top of the springform pan.
Preheat oven to 350F. Bake the cheesecake for 30-45 minutes. The cheesecake is done when the outer edges are slightly puffed and set, but the inner circle is still jiggly you gently shake the pan. If you start to see large golden patches or any cracking, remove immediately.
In a medium bowl, stir together the sour cream, mango purée, and sugar.
Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
When ready to serve, unbuckle the sides of your springform pan , and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
Mangoes . You will want to use either sweet, fresh mangoes, or sweetened mango pulp for this recipe. I love Ataulfo mangoes, but you can’t always find them in the United States. In this situation, either frozen mango chunks, or canned mango pulp are your best bet. If you have fresh mangoes, just extract the mango pulp and then proceed as directed to make the cheese cake.
Lemon Juice. You can use lime juice as well for this recipe.
Crust variations . I used ginger snaps for this. But some alternatives to consider are graham cracker crust , digestive biscuits , or even nilla wafers .
Toppings . I used a sour cream and mango glaze. But you can also use whipping cream , or some other fruit purée. I am partial to using passion fruit puree from time to time. Fresh mango slices or frozen, defrosted mango pieces make a pretty topping as well.
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Nutrition
Originally published April 19, 2020
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Don’t forget to check out my Keto Desserts Cookbook!
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Mango Cheesecake | Instant Pot Mango Cheesecake Recipe
Ingredients
For The Crust
- 1.25 cups Ginger Snaps Crumbs or roughly ground pistachios
- 3 tablespoons Butter melted
For The Cheesecake
- 2 cups Mango Chunks defrost if frozen
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Ground Cardamom
- 4-5 Saffron Strands
- 1/2 cup Sugar Or Other Sweetener Equivalent
- 16 ounces Cream Cheese
- 3 Eggs
For The Topping
- 1/8 cup sour cream
- 1/2 cup Mango Purée
- 2 teaspoons Sugar Or Other Sweetener Equivalent
- 1 Mango ripe, peeled and sliced (optional)
Instructions
Instant Pot Instructions
- Mix together the crumbs or nuts, and butter. Line the bottom of the pan with parchment paper . Pat the crust firmly into the bottom of a 7-inch springform pan , and up to about 1 inch along the sides if you prefer. Set this pan into the freezer to allow the crust to set.
- Bring all the cheesecake ingredients to room temperature. In your food processor or blender , add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients, scraping down as needed. Turn off the blender or food processor.
- Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated, about 10-15 seconds. Your mixture will be a pourable liquid.
- Take a prepared 7-inch springform pan and line the sides with parchment paper. This helps you get a smooth finish to the outsides of the cheesecake.
- Pour the mixture into the pan. Cover the pan with foil.
- Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out, such as the one that came with your pot. If you don’t have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot .
- Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Then, release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.
- In a medium bowl, stir together the sour cream, mango purée, and sugar.
- Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
- Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
- When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
Oven Instructions
When baking this cheesecake recipe, you’ll follow all of the standard preparation steps and then follow these steps:
Place the pan in a baking dish large enough to hold it. Fill the pan with water to about two inches below the top of the springform pan.
Preheat oven to 350F. Bake the cheesecake for 30-45 minutes. The cheesecake is done when the outer edges are slightly puffed and set, but the inner circle is still jiggly you gently shake the pan. If you start to see large golden patches or any cracking, remove immediately.
In a medium bowl, stir together the sour cream, mango purée, and sugar.
Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
When ready to serve, unbuckle the sides of your springform pan , and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
Mangoes . You will want to use either sweet, fresh mangoes, or sweetened mango pulp for this recipe. I love Ataulfo mangoes, but you can’t always find them in the United States. In this situation, either frozen mango chunks, or canned mango pulp are your best bet. If you have fresh mangoes, just extract the mango pulp and then proceed as directed to make the cheese cake.
Lemon Juice. You can use lime juice as well for this recipe.
Crust variations . I used ginger snaps for this. But some alternatives to consider are graham cracker crust , digestive biscuits , or even nilla wafers .
Toppings . I used a sour cream and mango glaze. But you can also use whipping cream , or some other fruit purée. I am partial to using passion fruit puree from time to time. Fresh mango slices or frozen, defrosted mango pieces make a pretty topping as well.
Mango Cheesecake | Instant Pot Mango Cheesecake Recipe https://twosleevers.com/mango-cheesecake/
Hard-boiled eggs and leftover korma sauce make a fast, easy, cheap and delicious Egg Korma recipe that uses your Instant Pot or Pressure cooker for maximum flavor and minimum effort.
Why You’ll Love This Korma Recipe
- Fast. Use leftover Korma sauce from my Chicken Korma recipe to have this Egg Korma Instant Pot recipe in less than 30 minutes .
- Easy . A simple one pot meal.
- Low Carb . Only 4 carbs per serving.
- Authentic. Authentic Indian flavors made simple.
Every Instant Pot owner raves about how easy it is to make hard-boiled eggs in the Instant Pot , and in fact, it’s super easy, and they peel like a dream. But what if you keep making eggs compulsively and now you have all these eggs and you don’t know what exactly to do with them besides eat them plain, or make egg salad?
What Is The Difference Between Korma and Curry?
There is no difference between the two. Korma is simply one of the many types of curry recipes. It is traditionally made with either a yogurt sauce or nuts.
Is Korma Spicy?
Korma is a spiced dish, but it is not spicy. It is packed with flavor from some of the most commonly used Indian spices while still being a family-friendly meal.
What Is Korma Sauce Made Of?
The leftover Korma sauce used for this Egg Korma recipe is a very simple and delicious blend of ingredients. Here’s what you’ll need:
For The Korma Sauce Body
- Onion , chopped
- Tomatoes, diced
- Serrano peppers, Jalapeño, or Thai chile pepper
- Garlic
- Minced Ginger , minced
- cashews , (or sub with almonds if you prefer)
- Turmeric
- Kosher Salt
- Garam Masala
- Ground Cumin
- Ground Coriander
- Cayenne Pepper
For Finishing
- Garam Masala
- Full-Fat Coconut Milk
- Cilantro
How To Make Egg Korma
Well, how about if you take some of the extra sauce from making Chicken Korma and use it to make egg korma? SO easy, very delicious and totally nutritious.
As to making the eggs themselves, there are many ways to do it, and everyone has their favorite, but for this recipe, I make them at high pressure for 4 mins, Quick Pressure Release, and ice bath. Worked perfectly as you see below.
Tips And Tricks For Making Perfect Korma
So here’s the very simple recipe for Egg Korma . Now the thing is, it does require leftover sauce from the Chicken Korma recipe but that recipe is so easy and delicious that you should make it anyway.
If you don’t have any leftover sauce, you can put the ingredients for the chicken korma sauce (minus the chicken) in the Instant pot, add 1/4 cup of water, and then cook as directed. You can then proceed as directed below.
More Instant Pot Recipes You’ll Love
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love this Egg Korma recipe as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Egg Korma | Fast And Easy Korma Recipe
Ingredients
- ▢ 6 ( 6 ) Eggs , hard boiled
- ▢ 1 cup ( 240 g ) korma sauce from chicken korma recipe
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ Cilantro , as garnish
Instructions
Cut the boiled eggs in half.
Heat a pain or turn your pot onto Sauté and press MORE to get it hot.
Melt the ghee in the pot or pan, and once melted, carefully put your eggs in cut side down. You do this so that the egg yolks don’t fall out when you put them into the sauce. This mildly and gently seals them into the white a little bit.
Flip them over carefully and let the whites brown a little bit if you want. Frankly, I got bored at this point and decided they didn’t need to be browned, but you may be more patient than I am. I honestly don’t think it affects the taste, they just might look nicer.
Pour in the korma sauce and the water. Now, what you want to do is heat the sauce, but don’t stir it too frequently. You want the sides of the pan to start to brown the sauce, to caramelize it slightly and you want to stir this lovely caramelized sauce back into the main dish.
Once the sauce is well heated, spoon some of the sauce on top of the eggs to heat the whites or flip the eggs over.
Garnish with cilantro and serve.
Make this Chicken Korma to have leftover sauce to make this egg korma.
Here are some other Egg Recipes as well
Get support & connect with our community on Facebook!
Nutrition
Originally Published April 7, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
