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Upside Down Mango Quark Cheese Pie


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Rate this recipe 4.9/5 (8 Votes)


  • 375 g quark
  • 100 g cottage cheese
  • 200 ml low fat cream
  • 75 gm powdered sugar
  • 20 gm honey
  • 1 1/4 tbsp gelatin
  • Juice of 1 lime + 2 tbsp water
  • 100 gm Marie biscuits {or digestive}, crushed
  • 50 gms unsalted butter
  • 2-3 mangoes, diced


Adapted from


Step 1

Line a platter with cling film and place 8″ dessert ring over it {Alternatively, line an 8″ springform tin with cling film.}
Whiz the quark and cottage cheese in processor until smooth {Thermomix Speed 10 / 10 seconds}
Add the low fat cream, sugar and honey and blend. {Thermomix Speed 8 / 10 seconds, scrape down once}
Sprinkle the gelatin over the lime juice & 2 tbsp water, and allow to bloom. Place the bowl in a pan of hot water until it becomes translucent.
Stir into the cheese mixture, or pour into the processor with it running on low {Thermomix Speed 4/ 5 seconds}
Sprinkle half the chopped mangoes onto base of dessert ring, top with quark mixture, and sprinkle with remaining chopped mango, pushing it in gently with the tip of a knife.
Leave to set in fridge for an hour.
Run the biscuit crumbs with the butter in the processor {Thermomix Speed 10 / 10 seconds}
Once it gets slightly firm, sprinkle the biscuit crumb mix on top, pressing very gently into place. Cover the top, and chill for 4-5 hours, preferably overnight.
Carefully turn out onto a plate to serve. Garnish with slivered pistachios and mango cut outs if desired.
{Note: I added 200ml low fat cream to the milk while making the quark}

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