The Mango Tango Cheesecake Cake is a tropical dessert masterpiece that layers tangy cheesecake, fluffy mango-infused cake, and a vibrant mango glaze. This stunning dessert is perfect for celebrations or any time you want to bring a taste of sunshine to your table.
Why You’ll Love This Recipe
- Tropical Delight: Combines the sweetness of mango with the tanginess of cheesecake for an unforgettable flavor.
- Visually Stunning: A bright, colorful centerpiece for any occasion.
- Perfect Texture: Creamy cheesecake, soft cake layers, and a smooth glaze create a delightful bite.
- Customizable: Easily adapt the recipe with different fruits or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
For the Cake Layers:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Mango puree
- Vanilla extract
For the Mango Glaze:
- Mango puree
- Powdered sugar
- Lemon juice
For Garnish (Optional):
- Whipped cream
- Fresh mango slices
- Mint leaves
Directions
Prepare the Cheesecake Layer:
- Preheat Oven: Preheat the oven to 325°F (165°C). Line a springform pan with parchment paper.
- Mix Ingredients: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes, or until set. Cool completely and chill in the fridge.
Prepare the Cake Layers:
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour two round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs, one at a time, followed by mango puree and vanilla.
- Combine: Gradually add the dry ingredients, mixing until just combined.
- Bake: Divide batter between the pans and bake for 25-30 minutes. Cool completely.
Assemble the Cake:
- Layer: Place one cake layer on a serving plate. Top with the chilled cheesecake layer and the second cake layer.
- Glaze: Mix mango puree, powdered sugar, and lemon juice to create a smooth glaze. Pour over the cake, letting it drip down the sides.
- Garnish: Decorate with whipped cream, fresh mango slices, and mint leaves if desired.
Chill and Serve:
Refrigerate the assembled cake for at least 2 hours before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Chill Time: 2 hours
Variations
- Different Fruits: Use passion fruit or pineapple puree instead of mango for a twist.
- Gluten-Free Option: Substitute a gluten-free flour blend for the cake layers.
- Mini Cakes: Make individual servings by using smaller pans or ramekins.
- Extra Tang: Add a layer of lime curd for an extra zing.
Storage/Reheating
- Storage: Store the cake in the refrigerator in an airtight container for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cheesecake and cake layers a day in advance and assemble before serving.
2. What kind of mango works best?
Ripe and sweet mangoes like Ataulfo or Haden work best for this recipe.
3. Can I use canned mango puree?
Yes, canned mango puree is a convenient option and works well.
4. Do I need a springform pan for the cheesecake?
A springform pan is recommended for easy removal, but you can use a regular pan with parchment paper lining.
5. Can I make this recipe without eggs?
Yes, use an egg substitute like flaxseed meal or applesauce for an egg-free version.
6. How do I avoid cracks in the cheesecake?
Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.
7. What can I use instead of lemon juice in the glaze?
Lime juice or orange juice can be used as a substitute.
8. Can I make this without an electric mixer?
Yes, but ensure the cream cheese and butter are softened for easier mixing.
9. How do I slice the cake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
10. What pairs well with this dessert?
A scoop of vanilla ice cream or a cup of black tea complements the flavors beautifully.
Conclusion
The Mango Tango Cheesecake Cake is a show-stopping dessert that’s as delicious as it is beautiful. With its creamy cheesecake, moist mango cake layers, and luscious glaze, it’s the perfect treat to impress your family and friends. Whether for a special occasion or just to indulge, this cake brings the tropics to your table. Try it today and enjoy a slice of paradise!
Print
Mango Tango Cheesecake Cake
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baked
- Cuisine: International
Description
This Mango Tango Cheesecake Cake is a tropical dessert delight! Layers of moist mango-flavored cake sandwich a rich cheesecake layer, all topped with a luscious mango glaze. Perfect for special occasions or anytime you want a vibrant and fruity dessert.
Ingredients
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup (135 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) heavy cream
For the mango cake layers:
- 2 1/2 cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) mango puree (fresh or canned)
- 1/4 cup (60 ml) buttermilk
For the mango glaze:
- 1 cup (240 ml) mango puree (fresh or canned)
- 1/4 cup (60 g) powdered sugar
- 1 teaspoon lemon juice
For assembly and decoration:
- 2 cups (480 ml) whipped cream (optional, for frosting)
- Mango slices or cubes (optional, for garnish)
Instructions
Step 1: Prepare the cheesecake layer
- Preheat your oven to 325°F (165°C). Line a 9-inch (23 cm) springform pan with parchment paper and grease the sides.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
- Pour the mixture into the prepared pan and bake for 40-45 minutes, or until the center is set. Let cool completely, then refrigerate for at least 2 hours or overnight.
Step 2: Prepare the mango cake layers
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the 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 and mango puree.
- Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 3: Prepare the mango glaze
- In a small bowl, whisk together the mango puree, powdered sugar, and lemon juice until smooth. Set aside.
Step 4: Assemble the cake
- Place one mango cake layer on a serving plate. Spread a thin layer of whipped cream (if using) or glaze over the top.
- Place the chilled cheesecake layer on top, followed by another thin layer of whipped cream or glaze.
- Add the second mango cake layer on top. Pour the mango glaze over the entire cake, letting it drip down the sides for a glossy finish.
Step 5: Decorate and serve
- Garnish the cake with whipped cream swirls, fresh mango slices, or cubes, if desired. Refrigerate for 1 hour before serving.
Notes
- To save time, you can use store-bought mango puree or frozen cheesecake instead of making it from scratch.
- For a “tango” twist, add a swirl of raspberry or passionfruit puree to the cheesecake batter.