Mango Tango Cheesecake Cake
Introduction
Mango Tango Cheesecake Cake is a delicious and fruity dessert that will impress everyone at your table. It combines a light and fluffy cake with creamy cheesecake and fresh mango topping. Perfect for any occasion!
Why Make This Recipe
This cake is a great way to enjoy the sweet and tangy flavor of mangoes. It’s easy to make and is sure to be a hit with family and friends. Plus, it looks beautiful on any dessert table!
How to Make Mango Tango Cheesecake Cake
Ingredients:
- 4 to 5 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 to 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 your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan, then line it with parchment paper.
- In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Add the vanilla extract and yellow food coloring if you want.
- In another bowl, sift together the cake flour, salt, and baking powder. Stir in the finely chopped dried mango.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and keep beating until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture. Then, spread the batter in the prepared pan.
- Bake for 12-15 minutes or until the cake is golden brown.
- Prepare a clean towel dusted with powdered sugar for rolling.
- Once the cake is done, invert it onto the towel and carefully remove the parchment paper.
- Roll the cake with the towel and let it cool completely.
- For the cheesecake filling, beat the softened cream cheese with powdered sugar and vanilla until smooth. Then fold in whipped cream.
- Unroll the cooled cake, spread the cheesecake filling evenly, and re-roll it. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- For the mango topping, cook diced mango with sugar, lemon juice, and water in a saucepan for 5-7 minutes. Thicken with a cornstarch slurry, then cool it down.
- Serve the cake with the mango topping generously over the top.
How to Serve Mango Tango Cheesecake Cake
Serve this cake chilled. Slice it into pieces and add a bit of extra mango on top for a pretty presentation. It’s perfect for parties, family gatherings, or just a tasty treat!
How to Store Mango Tango Cheesecake Cake
You can store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. Just remember to keep it wrapped so it doesn’t dry out.
Tips to Make Mango Tango Cheesecake Cake
- Make sure to beat your egg whites until they are really stiff for a light cake.
- Refrigerate the cake for at least an hour to let the filling set properly.
- Use fresh mango for the topping if you can; it adds the best flavor!
Variation
You can add a layer of chocolate ganache on top of the cheesecake filling for a chocolatey twist. Or, try adding other fruits like strawberries or blueberries for different flavors!
FAQs
Can I use fresh mango instead of dried mango?
Yes! You can use fresh mango in the cake or topping instead of dried mango.
How can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free flour blend and use cornstarch to make it fluffy.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and add the mango topping right before serving for the best flavor.
