Mango Tango Cheesecake Cake π°π₯π°
Introduction
Indulge in the tropical paradise of the Mango Tango Cheesecake Cake! This delightful dessert combines the light and fluffy texture of a sponge cake with the creamy richness of cheesecake, all topped with a luscious mango mixture. Itβs a perfect treat for birthdays, summer picnics, or any occasion when you want to impress your guests with something special.
Why Make This Recipe
If you adore mango and cheesecake, this recipe is a must-try. The Mango Tango Cheesecake Cake offers a delightful balance of flavors and textures that will leave your taste buds dancing! It’s visually stunning, easy to make, and guaranteed to bring smiles to all who enjoy it.
How to Make Mango Tango Cheesecake Cake
Making the Mango Tango Cheesecake Cake is a fun and rewarding cooking experience. Follow these steps to create a beautiful and delicious dessert that everyone will love!
Ingredients:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 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:
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Preheat Oven and Prepare Pan: Preheat your oven to 350Β°F (175Β°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
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Make the Cake: In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in vanilla extract and yellow food coloring (if using). In another bowl, sift together cake flour, salt, and baking powder. Stir in chopped dried mango.
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Whip Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
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Combine Batter: Gently fold the beaten egg whites into the egg yolk mixture until well combined.
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Bake the Cake: Spread the batter evenly in the prepared pan and bake for 12-15 minutes until it springs back when touched.
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Prepare for Rolling: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. When the cake is done, invert it onto the towel and peel off the parchment paper.
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Roll the Cake: Gently roll the cake with the towel starting from one of the short ends. Place seam side down on a wire rack to cool completely.
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Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold it into the cream cheese mixture.
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Make the Mango Topping: In a saucepan, combine diced mango, sugar, lemon juice, and water. Cook until mango softens, add dissolved cornstarch, cook until thick, and let cool.
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Assemble the Cake: Unroll the cooled cake, spread the cheesecake filling evenly, and top with cooled mango topping. Roll the cake up again, seam side down.
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Chill and Serve: Cover with plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before serving. Slice and enjoy!
How to Serve Mango Tango Cheesecake Cake
This cake is best served chilled. Slice it into portions and dust with powdered sugar for a beautiful presentation. Pair it with a glass of iced tea or lemonade for a refreshing treat!
How to Store Mango Tango Cheesecake Cake
You can store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Mango Tango Cheesecake Cake
- Ensure your cream cheese is softened for a smooth cheesecake filling.
- Donβt skip dusting the kitchen towel with powdered sugar to prevent sticking.
- Let the cake cool completely before rolling to avoid breaking it.
Variation (If Any)
For a tropical twist, consider adding other fruits like pineapple or passion fruit to the topping. You can also try using coconut cream in the cheesecake filling for a rich coconut flavor.
FAQs
1. Can I use fresh mango instead of dried mango in the cake?
Yes, you can use fresh mango, but be sure to chop it finely to incorporate it into the batter.
2. How long should I refrigerate the cake before serving?
Refrigerate the cake for at least 1 hour to set before slicing.
3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator until you are ready to serve it.
Enjoy the tropical goodness and creamy delight of your Mango Tango Cheesecake Cake! π°π₯π°
