Mango Tango Cheesecake Cake Recipe
The Mango Tango Cheesecake Cake is a delightful fusion of tropical flavors and creamy textures, perfect for any occasion. A light and airy cake, infused with bits of dried mango, wraps around a rich, velvety cheesecake filling. The cake is then topped with a luscious mango compote, adding a burst of fresh fruitiness. This dessert not only looks stunning but also delivers an unforgettable taste experience. It’s a must-try for mango lovers and cheesecake enthusiasts alike!
Ingredients:
For the Cake:
– 4 large eggs, separated
– 3/4 cup granulated sugar, divided
– 1 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
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy cream
For the Mango Topping:
– 2 cups diced ripe mango (fresh or canned)
– 3 tbsp granulated sugar
– 1 tbsp lemon juice
– 1 tbsp water
– 1 tsp cornstarch
Instructions:
Preheat and Prepare:
1. Preheat your oven to 350°F (175°C).
2. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment as well.
Prepare the Cake:
