How to Make Irresistible Mango Cheesecake Spring Rolls: A Step-by-Step Guide


Mangoes originated in India over 4,000 years ago, and were once considered a sacred fruit.

However, nowadays, we throw mango into a range of recipes, whether you use it to make beautiful, colorful fruit salads, for mango chutney, soft mango sorbet, or in jerk chicken dishes with mango salsa.

How To Make Mango-Cheesecake Spring Rolls

It’s incredibly versatile, and can be used in treats such as cakes and puddings, or as an injection of sweetness in a salad, curry, smoothie or even in margaritas!

But, I bet you’ve never thought of making mango flavored spring rolls.

This fusion of asian food will definitely tingle your taste buds. I’ve got a fantastic recipe for you to try out: Mango-Cheesecake Spring Rolls!

Honestly, don’t knock it until you try it. Read on to find out what these spring rolls taste like, and how you can make your own. 

What Are Mango-Cheesecake Spring Rolls Like?

If you love mango, and that soft texture of cheesecake then you’re in for a treat with these spring rolls.

They are positively stuffed with delicious fresh mango, for that tangy zing that I just adore. Pair it with the bitterness of cream cheese, and you’re onto a winner. 

How To Make Mango-Cheesecake Spring Rolls

If you’re ready to try out this unique take on spring rolls for yourself, then there are first some ingredients that you are going to need.


  • 1 whole mango
  • ½ cup of diced mango
  • ½ cup of passion fruit juice
  • 1 cup of white granulated sugar
  • 2 tbsp of plain Greek yogurt
  • 1 lb of cream cheese
  • 1 tbsp of cornstarch
  • 2 large whole eggs
  • 1 tsp lime juice
  • Spring roll wraps
  • Frying oil
  • 3 large egg yolks


To make this tasty recipe, begin by preheating the oven to 320 degrees fahrenheit, and grab a small 6-8” springform cake tin. 

Then, start by dicing up the mango for your cheesecake better, and using the whole mango to make slices to fill your spring rolls.

You will want to cut up the mango into very thin slices, as you would if you were cutting up spring onions for your rolls.

The key to this recipe is ensuring that the cream cheese is removed from the refrigerator at least 30 minutes before you want to cook so that it can be brought up to room temperature.

If you’re trying to make a cheesecake batter with cold ingredients, you’re going to struggle. You’ll end up with over beaten batter, that isn’t smooth and doesn’t sit together well, so keep this in mind. 

Then, you’re going to want to use your half a cup of diced mango and place it in a blender with the egg yolks, 2 large eggs, the ½ a cup of passion fruit juice, and the 2 tbsp of plain greek yogurt. 

Next, blend on medium for around 3 minutes or until smooth. 

Then, you will want to add in your 1 tsp of lime juice, the 1 cup of white granulated sugar, and the 1 tbsp of cornstarch.

The next step is to blend again until fully mixed together. If you don’t want to use a blender, then you can use a whisk instead to create your cheesecake batter. 

Once fully mixed, the next step is to lightly bake the mixture so that it is crispy and crumbly.

So, pour your mixture into the springform tin, and bake for around 30-50 minutes, or until you can see if looking very light golden brown, not cracked, and slightly jiggly.

It should be a little underdone as you’re going to fry them up afterwards. 

This should ensure that you have a fluffy, crumbly mixture to add into your spring rolls. 

Once cooled, it’s time to prepare your spring rolls. You can use premade roll wraps, or make your own (shown below).

Start by placing the wrap on a flat surface, and use spoons to fluff up some cheesecake mixture, and spoon it into the middle of the wrap. 

Then, top with some of your thinly sliced mango, and roll up the wrap from bottom to top. When you nearly get to the top, roll in the sides, and tuck those in, and roll up completely.

Repeat for all of the wraps depending on how much mixture you have, and how much you use on the inside. 

Next, place them in a large skillet with some frying oil on a medium heat, and fry briefly until golden and crispy. Then, serve up with some soft ice cream or sorbet! 

How To Make Your Own Spring Roll Wraps

If you want to make your own spring roll wrappers, then we’ve got you covered. First, you’ll need to take one cup of all purpose flour in a bowl, with 3 tablespoons of cornstarch and ¼ teaspoon of salt. 

Take a wired whisk and mix up the ingredients as they are while dry. Once mixed, then add 1 ¼ cups of water, and mix it up again. 

Now, your mixture should have a very thin consistency. If not, add more water and mix until there are no lumps. If it is too thin, add more flour until you get it right.

Once you have the perfect consistency, you’ll want to heat a non-stick flat pan on low heat. Lightly grease the pan with paper dipped in oil, but you may not need to if your pan is truly non-stick.

Then, lift up the pan above the burner, and add around 2 tablespoons of the batter and spread, as you would for pancakes. Keep the pan off the burner, and just hovering above, spread to make a thin crepe. 

Place the pan back on the burner,and allow it to cook for a few seconds until it looks almost translucent and like a normal spring roll wrapper.

No need to flip, just lift gently with a spatula, and do the same with the rest of your batter.

There you have it, your own homemade spring roll wrappers!  


This unique mango cheesecake spring roll recipe is not for everyone, but it is a fun twist on spring rolls, and makes for a sweet and tangy dessert when served with ice cream! 

If you enjoyed this article, you might like our post ‘How To Make Strawberry Kiwi Shortcakes With Vanilla Mascarpone‘.

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