Mango cheese pie: something between a cheesecake and a custard

It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the traditional ingredients for a cheesecake — cream cheese, cream, sugar and eggs. Yet, it is not a cheesecake. It’s a pie that is not as dense as a cheesecake yet it is richer and more substantial than a custard. And it has bits of fresh mangoes in it.

Mango cheese pie

Wherever did the idea come from? Panic and desperation. Sam had been hankering for a cheesecake; Alex wanted a mango cheesecake. But I had only one 250-gram block of cream cheese and I usually use twice as much when making cheesecake. So, I decided to take a gamble. Halve the cheesecake recipe somewhat, add chopped fresh mangoes and hope that the natural juices of the mango wouldn’t ruin the result. The gamble paid off very handsomely. The mango cheese pie was good.

Recipe: Mango cheese pie


  • 3/4 c. of crushed graham crackers
  • 1/4 c. of melted butter
  • 1 tsp. of sugar
  • 250 g. of cream cheese, at room temperature
  • 250 g. of all-purpose (single) cream (about a cup)
  • 2 eggs
  • 1/2 c. of sugar
  • 1/4 c. of flour
  • 1 ripe mango, cut into 1/2-inch cubes


  1. Preheat the oven to 310F.
  2. Toss together the crushed graham crackers and 1 tsp. of sugar. Pour in the melted butter and mix. Press into the bottom and halfway up the sides of an eight-inch pie pan. Stick in the freezer to harden.
  3. Beat the cream cheese until light. Add the sugar. Beat to incorporate. Add the eggs. Mix until smooth. Add the flour. Mix until evenly absorbed. Pour in the cream. Stir until the mixture is uniformly smooth. Stir in the mango cubes.
  4. Take the crust out of the freezer. Pour in the filling.
  5. Bake at 310F for 50 minutes or until firm but the center still a bit jiggly. Cool to room temperature then chill for a couple of hours before cutting and serving.
  6. Mango cheese pie

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): Makes one 8-inch pie to serve 8

  • Dexie

    Ooohhhh.. sounds refreshingly light and fresh for the summer.

    • Connie Veneracion

      Yah, that’s the operative word — light. Too rich desserts can be so cloying already.

  • curiousGirl

    hinde ba siya yung parang mango cheese tart ng conti’s? yumm.. nagutom ako bigla

  • crisma

    Uuuyyy… looks yummy. Sige gagawin ko ito Connie. Thanks again!

  • Michelle

    hi connie, what would be the equivalent of all purpose cream here sa US? would that be heavy cream? or whipping cream? Thank you!

    • Connie Veneracion

      Single cream, actually. But whipping cream would be a better choice. I just didn’t have any at the time.

  • icylicious

    is this different from your mango cheese pie before Ms. Connie?

  • Ellen

    hi connie,
    we dont have available ripe mangoes here in turkey can i use strawberry ? thanks

    • Connie Veneracion

      I’ve never used chopped strawberries with this recipe so I don’t know if the texture will be ok, but you can check this out.

      • ivy

        what do you mean by all purpose cream single? what’s an example of that in terms of brand? and what’s a double cream? been wanting to know that, want to try baking too. thanks

        • Connie Veneracion

          It’s not all purpose single cream. Depending on the brand and where you are in the world, it may be labeled “all purpose”, “single”, “double”… Click here.

    • Ellen Larua

      thanks connie i will try the strawberry feathered cheese tart.

      • Eirene

        Hi Ms. Connie…Thanks for the recipe, i have tried this last 2 weeks ago and it went out so good…i wonder if its also ok if i could use dried mangoes.
        Mas ok po ba ang dried mangoes kung gagamitin sa mango squares than mango cheese pie. Thanks for po pala for mentioning whipping cream…medyo mahal kc ang all purpose cream dito sa amin. thanks

        • Connie Veneracion

          Hindi ko masabi kung “mas ok” kasi di ko naman nasubukan. :)

          • Heidi

            Hello, Ate Connie! I recently discovered your website and now I’m a fan!

            Your mango cheese pie looks so mouth-watering! I love custardy desserts, and my husband loves cheesecake so I thought this would fit the bill. Anyways, I tried making this last night even though I was a little nervous because baking intimidates me. My cheese pie didn’t turn out like the picture did with that custardy top, and I think it’s because I overbeat the filling! Nevertheless, it still tastes good! It’s definitely a lighter version of cheesecake, and I like that since I’m not much of a cheesecake fan. It is so good that me and my daughter ate it warm!

          • Connie Veneracion

            Looks are secondary anyway. The important thing is that you enjoyed it! :)

  • april

    Hi Ms. Connie tried baking this today and it turned out okay but the top didn’t look like the picture of your pie. I even turned up temp. to 350F the final 5 mins. hoping for a browned top like yours, but it did’nt. How do you make it brown and get that yummy look? Thank you and your website help a lot!

  • debbie

    hi ms. connie..can i use turbo for this..thanks and God bless..

    • Connie Veneracion

      Hi Debbie, my advice is for you to read about turbo broilers in general and how they work. Then, read your own turbo’s manual. Then, you’ll have the most accurate answer for your question. :)