Mango Cheesecake
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The sweet creamy slice of the Mango Cheesecake held firm on the cake cutter. The crisp, buttery graham cracker crust stayed together. I savored a forkful of this fruity Filipino cheesecake. It was magnificent.
Dad always said “The best and sweetest mangoes are those that are tree-ripened”. How I wish I could harvest a fresh tree-ripened mango again one more time, the way I used to when we were kids in the Philippines. My late dad was the authority on agriculture and produce. He pioneered in farm to fork methods back in the rural town where I grew up in the Philippines, as a regular way of life. That was how my parents raised us.
As for mangoes, the Philippines’ national fruit, we had trees in our yard and our farm for generations before me. Nobody else knew the fruit the way Dad did. I miss his reminders about how to harvest a good one, how to store them, how to slice it. These were the little things that I took for granted as a child, but have stayed like a permanent imprint on my subconscious filed under “Mangoes: Good to Know This”.
Last week was my late father’s birthday. I thought of him as I arranged the fresh ripe golden mangoes in my fruit bowl at the dining table. I held up one big giant Ataulfo mango, sniffed its fragrance, felt its soft ripeness and I knew this one would be superb on a cheesecake.
Why You’ll Love It
My basic cheesecake recipe is a simple one-piece cream cheese concoction I had devised a long time ago – more out of desperation because I was out of ingredients and decided the short list will do fine.
I mixed in a fresh pureed mango, topped the fresh slices on the baked cheesecake. The result was mango-marvelous. If dad were still with us today, I would have loved to make this for him on his birthday. But in his absence, I’ll live in the present and take the mango-memories of everything he taught me about my favorite fruit: the mango.
Main Ingredients
Graham Cracker Crumbs – for the crust
Cream Cheese – you only need one (8 ounces) pack
Eggs- only 3 are needed
Sour Cream – half a cup binds the cheesecake
Mango juice – freshly pureed or canned
Fresh ripe mangoes – Ataulfo varieties are the best for this recipe; or use frozen ripe mangoes from the supermarket’s freezer section
Butter – preferably unsalted
Granulated sugar – you need it for the pie crust, for the filling, and the syrup.
The Process
Start with putting together the Graham cracker crumb crust ingredients and pressing them with a fork at the bottom of a pie plate. Refrigerate then bake the crust for a total of 25 minutes.
Prepare the filling by mixing together with a cake mixer the cream cheese, eggs, sour cream and mango puree. This is then all poured into the crust and baked for about 40 minutes.
Once the cheesecake is done and has cooled, arrange fresh mango slices on top. Refrigerate to firm up for a few hours. Slice and serve for dessert.
How To Serve It
Serve chilled slices of this Mango Cheesecake as a dessert or as a snack. Some days, you can indulge and serve it with a scoop or two of ice cream, frozen yogurt or sorbet.
*TIP : For another mango dessert recipe, check out my no-bake, 4-ingredient Mango Float Dessert on Simply Recipes. Click here.
Mango Cheesecake
Equipment
- Pie Plate – about 8-inches diameter
- Electric cake mixer
- Food processor or blender
- chopping board
- fruit knife
Ingredients
For the pie crust:
- 1 1/3 cups Graham crackers crumbs
- 3/4 cup granulated sugar
- 6 Tablespoons melted butter, unsalted
For the mango cheesecake filling:
- 1 pack (8 ounces) cream cheese, softened at room temperature
- 3 whole eggs
- 1/2 cup sour cream
- 1/2 cup fresh mango puree from a fully ripened Ataulfo variety; or use canned mango juice.
- 1/2 cup granulated sugar
For the topping:
- 1 whole fully ripe Ataulfo mango, pitted, sliced in strips
For the mango syrup (optional)
- 1/2 cup mango juice, fresh puree or canned like Gina
- 1/2 cup granulated sugar
Instructions
To prepare the pie crust:
- In a large mixing bowl, combine the Graham cracker crumbs, sugar and butter.Using a fork, press the crumbs firmly at the bottom of the pie plate.Refrigerate for 20 minutes.Preheat the oven at 350 F degrees.Bake the crust for 15 minutes. When done, take out of the oven and set aside to cool while the filling is prepared.
To prepare the mango filling:
- Using a cake mixer, at medium speed, combine and mix together the cream cheese, eggs, sour cream, sugar and mango puree.Mix for about 5 to 6 minutes till smooth.Pour the filling into the prepared Graham cracker crumb crust.
- Preheat the oven at 325 F.Bake the mango cheesecake for 40 to 45 minutes.Test for doneness by using a toothpick to test the middle of the cheesecake. If toothpick comes out clean, the cheesecake is done.Remove the cheesecake from the oven. Cool on counter for about 40 minutes till it is no longer hot to the touch.
- Arrange the mango slices on top of the baked cheesecake for a decorative look.Refrigerate the cheesecake, covered with plastic wrap and foil, for 6 hours or up to overnight to firm up.Serve the cheesecake chilled.If desired, boil the mango syrup and pour on top of the fruit slices and cheesecake just before serving.
To make the mango syrup:
- In a small saucepan, combine and boil together the half cup sugar and mango puree till it becomes thick, about 5 minutes.Remove from heat and cool on counter.When ready to serve the cheesecake, pour the syrup on top of the mango sliced topping. Slice the cheesecake and serve.
To store cheesecake:
- In the refrigerator: Cover with plastic wrap and foil and keep in the refrigerator . This is good in the fridge for up to 7 days.In the freezer: You can bake this cheesecake ahead or store leftovers, wrapped in plastic wrap and foil in the freezer. This can keep for up to 1 month.
Cook's comments:
- If you desire a variety of fruits, you can add sliced berries on top – like strawberries, blueberries and raspberries next to the mango slices.
Nutrition
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