About the Recipe
When I found out about mango powder, I practically did a little happy dance. Ripe mangos can be tricky to find where I live, so having the sweet, sunny flavor of mango available anytime felt like winning the jackpot. Right away, I started dreaming up all the ways I could use it — but one idea stood out instantly. Mango and lime are one of my all-time favorite flavor combinations, and cheesecake happens to be one of my favorite desserts. It was a no-brainer: a mango-lime cheesecake had to be first on the list.
The creaminess of the cheesecake is the perfect match for the sweet-tangy brightness of the mango and lime. And let me tell you, this mango powder tastes exactly like the real deal — like biting into a perfectly ripe mango, with all those tropical hints of peach, pineapple, and citrus dancing around. Honestly, after trying it, I want to put this powder into everything. It's that good.
Bright, Tropical Flavor: The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat.
Creamy and Refreshing Texture: These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts.
Perfect Make-Ahead Dessert: These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge.
No Extra Moisture: Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling.
Naturally Vibrant Color: The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious.
A Unique Take on Classic Cheesecake: The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors.
What You'll Love
What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online.
Can I use fresh mango instead of mango powder? For this recipe, mango powder is ideal as it doesn’t add liquid, keeping the cheesecake’s texture creamy. If using fresh mango, you may need to adjust the other ingredients to avoid a runny consistency.
How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert.
Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious.
How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect.
Frequently asked Questions
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup melted butter
2 tbsp sugar
¼ cup shredded coconut (optional)
For the mango Swirl:
½ cup mango powder
2 tbsp water
1 tbsp sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup sugar
2 eggs
zest and juice of 1 lime
1 tsp vanilla extract
Preparation
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
In a small bowl, mix together mango powder, water, and sugar until it forms a smooth paste. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Mix in lime zest, lime juice, and vanilla extract until fully incorporated.
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Drop spoonfuls of the mango swirl mixture on top of the cheesecake filling. Use a knife or toothpick to create a marbled effect by swirling the mango mixture into the cheesecake batter.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Turn the oven temperature off without taking the cheesecake out. Let the cake sit in the oven as it cools for about an hour.
Remove the cheesecake from the oven and let the cheesecake bars cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours, or overnight, before slicing into bars and serving.
Storing:
These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container.
Tips
If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'.
Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that?
