By Akshara
July 15, 2026
As the peak summer heat transitions into the later months, late season mangoes arrive with an incredibly intense, concentrated sweetness. This makes them the ultimate ingredient for a sugar free dessert, as you can rely entirely on the fruit's natural sugars rather than adding processed alternatives. This no bake mango cheesecake offers a velvety, melt in the mouth texture that pairs beautifully with a wholesome nut crust. By setting the cream cheese filling with a touch of agar agar, you achieve a clean slice without ever turning on the oven. It is a light, elegant option that allows the deep flavour of the late harvest fruit to take center stage.
1.5 cups ripe late season mango puree (thick and unsweetened)  200g cream cheese, room temperature  1/2 cup heavy cream or thick hung curd  1 tsp agar agar powder dissolved in 3 tbsp warm water  Crust: 1 cup raw almonds and 6 soft, pitted dates
Pulse the raw almonds and soft dates in a food processor until the mixture clumps together, then press it firmly into the base of a loose bottomed cake tin and chill.
Whisk the room temperature cream cheese and heavy cream together in a large bowl until the mixture is completely smooth and free of lumps.
Gently fold the thick mango puree into the cream cheese base, then slowly stir in the dissolved agar agar mixture until completely incorporated.
Pour the mango mixture over the prepared nut crust, smooth the top with a spatula, and refrigerate for at least four hours until perfectly set before slicing.