Mango Tango Cheesecake Cake

A tropical delight, Mango Tango Cheesecake Cake combines light and fluffy cake, creamy cheesecake filling, and a luscious mango topping. This vibrant dessert is perfect for celebrations, summer gatherings, or anytime you want to wow your guests with a showstopping treat.

Why You’ll Love This Recipe

• Tropical Flavors: The combination of mango, cheesecake, and a soft cake base brings a refreshing burst of tropical taste.
• Beautiful Presentation: The bright yellow mango topping makes it visually stunning and perfect for any occasion.
• Light and Creamy Texture: The balance of airy cake and rich cheesecake filling creates an irresistible dessert.
• Customizable: Use fresh, frozen, or canned mango and adjust sweetness to your preference.
• Make-Ahead Friendly: Assemble the cake in advance for a stress-free dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 4–5 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1–2 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

Directions

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla extract and optional yellow food coloring.
3. Sift cake flour, salt, and baking powder in a separate bowl. Fold in chopped dried mango.
4. In another bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
5. Fold egg whites into the yolk mixture in thirds. Pour batter into the prepared pan and smooth the top.
6. Bake for 12–15 minutes until the cake springs back when touched.

Roll the Cake:

1. Lay a clean kitchen towel on a flat surface and dust with powdered sugar.
2. Invert the warm cake onto the towel, peeling off the parchment paper.
3. Roll the cake and towel together from the short end into a tight spiral. Let cool completely.

Cheesecake Filling:

1. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. Whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Assemble the Cake:

1. Gently unroll the cooled cake and spread the cheesecake filling evenly.
2. Re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Make the Mango Topping:

1. Combine mango, sugar, lemon juice, and water in a saucepan. Cook over medium heat until mango softens (5–7 minutes).
2. Mix cornstarch with water to form a slurry, then stir it into the mango mixture. Cook until thickened (1–2 minutes). Let cool completely.

Decorate and Serve:

1. Unwrap the chilled cake and place it on a serving platter.
2. Spoon the cooled mango topping over the cake and garnish with extra mango pieces, if desired.
3. Slice and serve.

Servings and Timing

• Prep Time: 30 minutes
• Chilling Time: 1 hour
• Total Time: ~2 hours 30 minutes
• Servings: 10 servings

Variations

• Fruit Options: Swap mango with peaches, pineapple, or mixed tropical fruits for a twist.
• Gluten-Free: Use gluten-free flour in place of cake flour.
• Extra Tang: Add a hint of lime zest to the cheesecake filling for a zesty kick.
• Chocolate Drizzle: Add melted white chocolate or a light chocolate drizzle over the mango topping.
• Layer Cake Version: Stack multiple layers of cake and filling for an extra impressive dessert.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze slices in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
• Serving Tip: Serve chilled for the best flavor and texture.

FAQs

1. Can I use frozen mango?

Yes, thaw and drain the frozen mango before using it in the topping.

2. Can I skip the dried mango in the cake?

The dried mango adds texture, but you can omit it or replace it with finely chopped nuts.

3. What’s the best way to ensure the cake doesn’t crack when rolling?

Roll the cake while it’s warm and use a powdered sugar-dusted towel to prevent sticking.

4. Can I make this recipe without a jelly roll pan?

Yes, use a similarly sized baking sheet with a raised edge. Adjust the baking time if necessary.

5. How can I make the cheesecake filling firmer?

Chill the filling in the fridge for 30 minutes before spreading it onto the cake.

6. Can I use a pre-made mango puree?

Yes, substitute fresh mango with pre-made puree for the topping, adjusting sweetness as needed.

7. What if my cake cracks?

Don’t worry! Use the mango topping to cover any imperfections.

8. Can I double this recipe?

Yes, but you’ll need multiple pans or a larger baking sheet for the cake.

9. Is this recipe kid-friendly?

Absolutely! For an alcohol-free version, skip the rum or any alcoholic extracts.

10. Can I use whipped topping instead of heavy cream?

Yes, but the texture may differ slightly.

Conclusion

Mango Tango Cheesecake Cake is a vibrant, tropical dessert that’s as delicious as it is visually stunning. With its fluffy cake, creamy cheesecake filling, and sweet mango topping, this dessert is sure to impress. Perfect for special occasions or as a summer treat, it’s a recipe you’ll want to make again and again.

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