Mango Tango Cheesecake Cake
If you’re looking for a delightful dessert that combines the tropical taste of mango with the rich creaminess of cheesecake, look no further than the Mango Tango Cheesecake Cake. This layered cake features a fluffy mango-infused sponge and a creamy cheesecake filling, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer gathering, or simply indulging your sweet tooth, this cake is sure to impress.
Why Make This Recipe
Making the Mango Tango Cheesecake Cake is not only a treat for your taste buds but also a fun and rewarding baking project. The blend of flavors and textures offers a unique experience that stands out from traditional cakes. Plus, it’s a great way to showcase fresh, ripe mangoes and create something special to share with friends and family. This cake is light yet satisfying, and the vibrant colors are perfect for making any celebration feel festive.
How to Make Mango Tango Cheesecake Cake
Ingredients:
- 4-5 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1-2 tsp vanilla extract
- 1/2 cup cake flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup finely chopped dried mango
- Yellow food coloring (optional)
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups diced ripe mango (fresh or canned)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Directions:
- Preheat oven to 350°F (175°C): Grease and line a 10×15-inch jelly roll pan with parchment paper.
- Mix Egg Yolk Mixture: In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla extract and optional yellow food coloring.
- Prepare Dry Ingredients: In a separate bowl, sift together cake flour, salt, and baking powder. Fold in chopped dried mango.
- Whip Egg Whites: In another clean bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Combine Mixtures: Gently fold the egg whites into the yolk mixture in thirds. Pour batter into the prepared pan, smoothing the top. Bake for 12-15 minutes, until the cake springs back when touched.
- Roll the Cake: Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper. Roll the cake and towel together from the short end into a tight spiral. Let it cool completely.
- Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
- Spread Filling: Gently unroll the cooled cake and spread the cheesecake filling evenly across the surface. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Prepare Mango Topping: In a saucepan, combine mango, sugar, lemon juice, and water. Cook over medium heat until the mango softens, about 5-7 minutes. Mix cornstarch with water to form a slurry. Stir into the mango mixture and cook for another 1-2 minutes until thickened. Cool completely.
- Serve: Unwrap the chilled cake and place it on a serving platter. Spoon the mango topping over the cake. Garnish with extra mango pieces if desired. Slice, serve and enjoy!
How to Serve Mango Tango Cheesecake Cake
This cake is best served chilled. You can slice it into individual pieces and plate alongside fresh fruit or a dollop of whipped cream. For a cheerful touch, garnish each slice with a few more pieces of ripe mango or a sprinkle of powdered sugar. It’s a stunning dessert that will wow your guests!
How to Store Mango Tango Cheesecake Cake
Store any leftover Mango Tango Cheesecake Cake in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It will stay good for up to 3-4 days. Make sure to serve it chilled for the best taste!
Tips to Make Mango Tango Cheesecake Cake
- Egg Separation: Make sure no yolk gets into the egg whites for the best volume when whipping.
- Whipping Cream: Make sure the heavy cream is very cold for easy whipping.
- Mango Type: Use ripe, sweet mangoes for the best flavor in both the filling and topping.
Variation
You can add different fruits such as strawberries or blueberries to the filling for a mixed fruit cheesecake experience. Additionally, try a swirl of passion fruit puree for an extra tropical touch!
FAQs
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Can I use fresh mango instead of dried?
Absolutely! Fresh mango can add extra juiciness and flavor. -
How can I make this cake gluten-free?
Substitute the cake flour with a gluten-free flour blend to make it gluten-free. -
Is it possible to make this cake ahead of time?
Yes, you can prepare the cake and filling a day in advance and assemble it the night before your event. Just keep it refrigerated. -
Can I freeze this cake?
While it is best enjoyed fresh, you can freeze the unfilled cake before adding the cheesecake layer. Just wrap it well to prevent freezer burn. -
What can I serve with the cake?
This cake pairs well with whipped cream, vanilla ice cream, or a tropical fruit salad for an even more refreshing dessert experience.
Enjoy making and sharing this delightful Mango Tango Cheesecake Cake! It’s sure to be a hit with anyone who loves creamy desserts with a fruity twist.
