Mango Tango Cheesecake Cake

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A “Mango Tango Cheesecake Cake” sounds like a delightful dessert with layers of tropical flavor. Here’s a recipe idea that could inspire your creation:

Mango Tango Cheesecake Cake

Components:

  1. Mango Cheesecake Layer
  2. Mango Sponge Cake Layer
  3. Cream Cheese Mango Frosting
  4. Fresh Mango Topping

Ingredients:

Mango Cheesecake Layer:
  • 2 packs (16 oz) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup mango puree (fresh or canned)
Mango Sponge Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup mango puree
  • 1/4 cup whole milk
Mango Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2-3 cups powdered sugar (to taste)
  • 1/4 cup mango puree
  • 1 tsp vanilla extract
Topping:
  • Fresh mango slices
  • Optional: Whipped cream or coconut flakes

Instructions:

1. Mango Cheesecake Layer:
  • Preheat oven to 325°F (160°C) and line an 8-inch springform pan with parchment paper.
  • Beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by the sour cream, vanilla, and mango puree.
  • Pour the mixture into the prepared pan and bake for 40-50 minutes until set. Let it cool completely and refrigerate for at least 2 hours (preferably overnight).
2. Mango Sponge Cake:
  • Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream together the butter and sugar until light and fluffy. Add eggs one at a time, then the vanilla and mango puree.
  • Gradually add the dry ingredients, alternating with milk, until smooth.
  • Divide batter evenly between the two pans and bake for 25-30 minutes, until a toothpick comes out clean. Let them cool completely.
3. Mango Frosting:
  • Beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar, then mango puree and vanilla. Adjust sugar for desired sweetness and consistency.
4. Assembly:
  • Place one mango sponge cake layer on a serving plate. Spread a thin layer of frosting on top.
  • Carefully place the chilled mango cheesecake on top of the sponge cake.
  • Add the second sponge cake layer and frost the entire cake with the mango frosting.
  • Decorate the top with fresh mango slices and optional whipped cream or coconut flakes.

Serving Tip:

Refrigerate the cake for at least 1-2 hours before serving to allow all the flavors to meld together. This cake will be a tropical paradise in every bite!

Would you like to tweak any part of the recipe?

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