The idea for this recipe arose from the need to use a few mangoes that were ageing for over a week. I was thinking of making muffins, but if I did that, I would have needed only a very small amount so I came up with the idea of a cheesecake, not only because I love the taste of it, but also because it can be stored in a freezer. This way I will always have something sweet to eat (myself or to offer my guests). It’s an amazing recipe that we recommend to all who love mangoes.
Ingredients for the mango cheesecake base:
- 250 g all purpose flour
- 125 g butter
- 75 g sugar
- 1 egg
- ½ tsp. vanilla
- ½ tsp. salt
Ingredients for the mango cheesecake filling:
- 500 g mangoes
- 400 g cream cheese
- 175 g sugar
- 100 ml double cream
- 25 g corn starch
- 4 eggs
- ½ lemon
- ½ tsp. vanilla
- ½ tsp. salt
Mango Cheesecake Preparation:
- Melt the butter in a water bath. Stir in the sugar, salt and vanilla..
- Whisk the egg.
- Put the flour in a bowl. Add the egg and the butter, and knead a soft dough. Leave in the fridge for half an hour to rest.
- Line a baking tray with parchment paper covering all sides.
- Peel the mango and remove the stone. Cut it into slices and blend in a food processor until you get a smooth mixture.
- For the cheesecake filling whisk the eggs in a separate bowl. Stir in the sugar.
- Stir in the the single cream, cream cheese, corn starch, vanilla, lemon juice and salt. Add in the pureed mango and mix until homogeneous.
- Preheat the oven to 180ºC.
- Take the dough out of the fridge. Press it lightly by hand to the bottom of the baking tin and spread it evenly over the bottom and the edge of the tray (slightly above the mid-height of the tray).
- Pour in the filling. Tap the baking tray a few times onto the working surface so all air bubbles will come out. Bake for about 65 minutes.
- After completely cool, gently remove the parchment paper from the sides. Preserve in the fridge.
Bon appetit!
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