The Mango Tango Cheesecake Cake is a tropical dessert that combines the creamy richness of cheesecake with the light and fruity flavors of mango. This cake is perfect for summer gatherings, special occasions, or any time you want to indulge in something truly unique and delightful. Its layers of fluffy cake, tangy mango, and smooth cheesecake are sure to leave everyone asking for seconds.
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- ½ cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
For the Mango Tango Filling:
- 1 cup mango puree
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
For the Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh mango slices
- Mint leaves (optional)
Instructions
Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Beat the cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, flour, and sour cream until combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until the center is set. Let it cool completely before refrigerating.
Bake the Cake Layers:
- Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract.
- Mix in the mango puree and buttermilk, alternating with the dry ingredients until well combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Let the cakes cool completely.
Prepare the Mango Tango Filling:
- Combine mango puree, sugar, and lime juice in a small saucepan.
- In a separate bowl, dissolve the cornstarch in 2 tablespoons of water and stir it into the mango mixture.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of mango tango filling on top.
- Add the chilled cheesecake layer and another thin layer of mango filling.
- Top with the second cake layer and spread a thin layer of filling over it.
Frost the Cake:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the sides and top of the cake evenly with the whipped cream.
- Decorate with fresh mango slices and mint leaves.
Chill:
- Refrigerate the cake for at least 2 hours before serving for best flavor and texture.
Serving and Storage Tips
- Serving: Serve the Mango Tango Cheesecake Cake chilled for the best texture and flavor. Slice with a sharp knife, wiping the blade clean between cuts.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
FAQs
1. Can I use frozen mango for this recipe?
Yes, frozen mango works well. Thaw it completely and puree it before using in the recipe.
2. Can I make this cake ahead of time?
Absolutely! The cake can be assembled a day in advance. Just keep it refrigerated until ready to serve.
3. What can I use as a substitute for buttermilk?
You can make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
4. How can I make this cake gluten-free?
Use a gluten-free all-purpose flour blend for the cake layers and cheesecake. Ensure other ingredients are certified gluten-free as well.
PrintMango Tango Cheesecake Cake
This Mango Tango Cheesecake Cake combines the rich creaminess of cheesecake with the vibrant flavor of mangoes. It’s a perfect dessert for special occasions or whenever you’re craving a taste of the tropics.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup finely chopped dried mango
- Yellow food coloring (optional)
- Powdered sugar, for dusting
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Mango Topping:
- 2 cups diced ripe mango (fresh or canned)
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment as well.
- In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is thick and pale yellow. Mix in the vanilla extract and yellow food coloring, if using.
- In another bowl, sift together the cake flour, salt, and baking powder. Stir in the chopped dried mango.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
- Gently fold the whipped egg whites into the egg yolk mixture in three batches, ensuring the batter is well combined.
- Pour the batter evenly into the prepared jelly roll pan, smoothing the surface.
- Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
- Roll the Cake:
- While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar.
- Once the cake is baked, immediately turn it out onto the sugar-dusted towel and peel off the parchment paper.
- Starting from a short end, roll the cake up with the towel into a spiral. Place it seam side down on a wire rack to cool completely.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well blended.
- Make the Mango Topping:
- In a small saucepan, combine the diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
- Dissolve the cornstarch in a small amount of water, then stir it into the mango mixture. Continue cooking until the mixture thickens, then set aside to cool completely.
- Assemble the Cake:
- Unroll the cooled cake carefully and remove the towel.
- Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
- Spread the cooled mango topping evenly over the cheesecake layer.
- Final Roll and Serve:
- Roll the cake up again, starting from the same end, and carefully remove the parchment paper as you go. Place the rolled cake seam side down on a serving platter.
- Cover the cake with plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the top with powdered sugar if desired. Slice and enjoy the chilled Mango Tango Cheesecake Cake!
Notes
- Ensure the cake is completely cooled before adding the filling to prevent melting.
- For a smoother roll, handle the cake gently to avoid cracks.
- Fresh mangoes provide the best flavor, but canned mangoes can be used if fresh ones are unavailable.