Mango Tango Cheesecake Cake

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Get ready to embark on a tropical dessert journey with this Mango Tango Cheesecake Cake! This dreamy creation combines a fluffy, mango-infused sponge cake, a rich cheesecake filling, and a luscious mango topping. Each bite is a burst of fruity sweetness and creamy indulgence that will transport you straight to paradise. Whether it’s a special occasion or you simply want to treat yourself, this recipe is guaranteed to impress.

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Why You’ll Love This Recipe

This dessert is a showstopper with its vibrant flavors and textures:

• Fluffy Cake: Light, airy sponge cake infused with the tangy-sweet flavor of dried mango.
• Cheesecake Filling: Smooth, creamy, and perfectly sweetened with a hint of vanilla.
• Fresh Mango Topping: Sweet, tangy mango compote adds a bright and juicy finishing touch.It’s the perfect blend of elegance and tropical flair in every bite!

Ingredients You’ll Need

For the Cake:

• 4 to 5 large eggs, separated
• ¾ cup granulated sugar, divided
• 1 to 2 tsp vanilla extract
• ½ cup cake flour
• ¼ tsp salt
• ½ tsp baking powder
• ½ cup finely chopped dried mango
• Yellow food coloring (optional)
• Powdered sugar (for dusting)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ 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

Step-by-Step Instructions

1. Prepare the Pan and Preheat Oven

• Preheat your oven to 350°F (175°C).
• Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment to ensure easy removal.

2. Make the Cake Batter

• In a large bowl, beat the egg yolks with ½ cup of sugar until the mixture becomes thick and pale yellow. Add the vanilla extract and a few drops of yellow food coloring (optional) for a vibrant appearance.
• In a separate bowl, sift together the cake flour, salt, and baking powder. Stir in the finely chopped dried mango for bursts of flavor in every bite.

3. Whip the Egg Whites

• Using a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar, continuing to beat until stiff peaks form.

4. Combine the Batter

• Gently fold the egg whites into the yolk mixture in thirds, taking care not to deflate the batter. Incorporate until smooth and light.

5. Bake the Cake

• Spread the batter evenly in the prepared pan. Smooth the surface with a spatula for even baking.
• Bake for 12–15 minutes, or until the cake is springy to the touch and lightly golden.

6. Roll the Cake

• Dust a clean kitchen towel generously with powdered sugar.
• Immediately invert the baked cake onto the sugared towel and carefully peel off the parchment paper.
• Starting from a short edge, gently roll the cake and towel together into a spiral. Place seam-side down on a wire rack to cool completely.

7. Prepare the Cheesecake Filling

• Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

8. Unroll and Fill the Cake

• Carefully unroll the cooled cake. Spread the cheesecake filling evenly across the surface.
• Re-roll the cake (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

9. Make the Mango Topping

• In a saucepan, combine the diced mango, sugar, lemon juice, and water. Cook over medium heat until the mango softens, about 5–7 minutes.
• Mix the cornstarch with a bit of water to create a slurry, then stir it into the mango mixture. Cook for an additional 1–2 minutes, or until thickened. Let it cool completely.

10. Assemble and Serve

• Unwrap the chilled cake and place it on a serving platter. Spoon the cooled mango topping generously over the cake, allowing it to cascade down the sides for a stunning presentation.
• Garnish with extra diced mango for an elegant touch. Slice and serve this tropical masterpiece!

Tips for Success

• Rolling the Cake: Roll the cake while it’s warm to prevent cracking. The powdered sugar dusting helps prevent sticking.
• Mango Choices: Use fresh, ripe mango for the best flavor. If using canned mango, drain it well before dicing.
• Cheesecake Consistency: Ensure the cream cheese is softened to avoid lumps in the filling. Whip the cream to stiff peaks for a stable and fluffy texture.
• Serving Suggestions: Pair with a dollop of whipped cream or a sprig of mint for a refreshing finish.

Storage and Make-Ahead Tips

• Refrigeration: Store the assembled cake in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
• Freezing: Freeze the rolled cake (without topping) for up to 2 months. Thaw in the refrigerator overnight before adding the mango topping and serving.
• Make-Ahead: The cake and filling can be made a day in advance. Assemble and add the topping just before serving for the best presentation.

Why Mango Tango Cheesecake Cake Stands Out

This dessert is not just delicious—it’s a tropical work of art. The sweet-tangy mango pairs harmoniously with the creamy cheesecake filling, while the light sponge cake brings everything together. It’s the ultimate indulgence for mango lovers and a delightful way to celebrate any occasion.

Get Ready to Wow Your Guests!

Bring the sunshine to your table with this Mango Tango Cheesecake Cake! Its stunning presentation, vibrant flavors, and irresistible textures make it a dessert worth savoring. Whether it’s a summer gathering or a cozy indoor treat, this cake is guaranteed to steal the show.

So, grab your apron, gather your ingredients, and let’s create this mango masterpiece today! 🥭🍰✨