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Mango Toppings for Cheesecakes: Mango Sauce and Mango Compote

Cheesecake World
Course Sweet Sauces
Cuisine American


Mango Sauce

  • 1 can of mango in syrup or two peeled seeded, and chopped mangoes
  • 1/2 tbsp of cornflour
  • 1/2 cup of water
  • sugar - to taste -

Mango Compote

  • 200 g of peeled seeded, and chopped mangoes - or canned in syrup -
  • 1 lemon - juice -
  • 100 g of sugar
  • 50 ml of water


Mango Sauce

  • Chop the mangoes into small cubes or wedges.
  • Get approximately 1/3 of the chopped mangoes and reserve the rest.
  • Take this 1/3 chopped mango to a pan, pour the sugar and the water at slow heat. Cook until the sugar dissolves.
  • Take the mixture out from the pan and blend it until smooth.
  • Return the mango sauce mixture back into the pan.
  • Dissolve the corn in a little bit of water and add it to the mango sauce.
  • Stir the mango sauce until it thickens slightly.
  • Let it cool.
  • Once your mango sauce is completely cooled, you can pour it onto your cheesecake, spread it all over it, and garnish with the reserved mango cubes or wedges.

Mango Compote

  • Chop the mangoes into small cubes.
  • Cook for about ten minutes until the mangoes are softened and the mixture thickens.
  • Let it cool before you decorate your cheesecake.


You can add a sheet of previously moistened gelatin to either of these desserts, you can also add a blast of rum or gin once the compote is cooled. That way the alcohol contained won't evaporate.
Another option is to use frozen mangoes or mango puree, many markets now sell them, so don't be afraid of using them, they're also a good option if you're in a hurry. And, in case you choose the mango puree, make sure this is 100% pulp, and decorate with cream or shredded coconut. Let your imagination run!
Keyword mango cheesecake topping, mango sauce, mango sauce for cheesecake, mango topping for cheesecake