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:
- Mango Cheesecake Layer
- Mango Sponge Cake Layer
- Cream Cheese Mango Frosting
- 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?