𝐌𝐚𝐧𝐠𝐨 𝐓𝐚𝐧𝐠𝐨 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐂𝐚𝐤𝐞

A Mango Tango Cheesecake Cake is the perfect fusion of creamy cheesecake and soft, fluffy cake with the tropical sweetness of ripe mango. This delightful dessert is sure to brighten any occasion with its vibrant color and refreshing flavors. Here’s a recipe to make this gorgeous and indulgent treat:

Mango Tango Cheesecake Cake

Ingredients:

For the Cake Layers:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Mango Cheesecake Layer:

• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup mango puree (fresh or canned)
• 2 tbsp all-purpose flour

For the Mango Glaze:

• 1/2 cup mango puree
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For Garnish:

• Fresh mango slices
• Mint leaves (optional)
• Whipped cream (optional)

Instructions:

1. Make the Cake Layers:
   • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large bowl, cream the softened butter and sugar together until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
   • Divide the batter evenly between the two prepared pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Mango Cheesecake Layer:
   • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango puree.
   • Add the flour and mix until fully incorporated.
   • Pour the cheesecake batter over one of the cooled cake layers in the pan, spreading it evenly.
   • Bake the cheesecake layer at 325°F (163°C) for 20-25 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
3. Make the Mango Glaze:
   • In a small saucepan, combine the mango puree, sugar, cornstarch, and lemon juice. Bring to a simmer over medium heat, stirring constantly.
   • Cook for 2-3 minutes until the glaze thickens and becomes glossy. Remove from heat and let it cool to room temperature.
4. Assemble the Cake:
   • Once the cake and cheesecake layers are completely cool, place the first cake layer on a serving platter.
   • Top it with the mango cheesecake layer.
   • Place the second cake layer on top of the cheesecake layer to form a sandwich.
   • Pour the mango glaze over the top of the cake, allowing it to drip down the sides.
5. Garnish and Serve:
   • Arrange fresh mango slices around the top of the cake and optionally add some mint leaves for a pop of color.
   • Serve with a dollop of whipped cream for extra indulgence.

Tips:

• Mango Puree: If you can’t find fresh mango puree, you can use canned mango puree or blend fresh mangoes into a smooth puree yourself.
• Texture: For an even smoother cheesecake, you can strain the mango puree before adding it to the filling to remove any fibers.
• Make Ahead: This cake can be made a day in advance. Just keep it refrigerated until you’re ready to serve.

This Mango Tango Cheesecake Cake brings together the tangy creaminess of cheesecake with the fluffy sweetness of cake, all enhanced by the tropical flavor of mango. It’s a showstopper dessert that will impress both the eyes and taste buds!