Mango Tango Cheesecake: A Tropical No-Bake Delight

Step into a tropical paradise with Mango Tango Cheesecake, a no-bake dessert that combines the creamy richness of cheesecake with the vibrant, sweet tang of fresh mango and a twist of citrus. This dessert is light, refreshing, and the perfect centerpiece for summer gatherings, dinner parties, or whenever you need a taste of sunshine.

Key Information

• Preparation Time: 20 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 20 minutes
• Number of Servings: 10 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 5g
• Carbohydrates: 35g
• Fat: 18g
• Dietary Note: Vegetarian

Ingredients List

For the Crust:

• 1 ½ cups (180g) graham cracker crumbs or digestive biscuits, crushed
• 6 tbsp (85g) unsalted butter, melted

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
• ½ cup (120ml) mango puree (fresh or canned)
• ½ cup (100g) powdered sugar
• 1 tbsp (15ml) fresh lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract

For the Mango Glaze (Optional):

• ½ cup (120ml) mango puree
• 1 tbsp (15ml) water
• 1 tsp cornstarch
• 1 tbsp (15g) sugar (optional, for added sweetness)

Detailed Method of Preparation

1. Prepare the Crust:
   • Combine graham cracker crumbs and melted butter in a bowl.
   • Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan to form a firm crust.
   • Refrigerate the crust while preparing the filling.
2. Make the Cheesecake Filling:
   • Beat the softened cream cheese in a large bowl until smooth and creamy.
   • Add powdered sugar, mango puree, lime juice, lime zest, and vanilla extract. Mix until well combined.
   • Gently fold the whipped cream into the mango mixture until smooth and fluffy.
3. Assemble the Cheesecake:
   • Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
   • Cover and refrigerate for at least 4 hours or overnight to set.
4. Prepare the Mango Glaze (Optional):
   • In a small saucepan, combine mango puree, water, cornstarch, and sugar. Heat over low-medium heat, stirring constantly until thickened.
   • Let the glaze cool to room temperature, then spread it over the set cheesecake.
5. Serve:
   • Release the cheesecake from the springform pan. Garnish with fresh mango slices, lime zest, or mint leaves for a beautiful presentation.

Tips for Culinary Success

• Use ripe, sweet mangoes for the best flavor. If using frozen mango, thaw and drain excess liquid before pureeing.
• Whip the heavy cream to stiff peaks for a light and airy filling.
• Chill the cheesecake overnight for the best texture and flavor.
• For added crunch, mix crushed nuts into the crust or sprinkle on top.

Frequently Asked Questions (FAQs)

Q: Can I make this cheesecake dairy-free?
A: Yes! Use dairy-free cream cheese and coconut cream in place of heavy cream for a vegan-friendly version.

Q: Can I substitute mango with another fruit?
A: Absolutely! Pineapple, passionfruit, or peach puree can be used for a similar tropical vibe.

Q: How do I store leftovers?
A: Cover the cheesecake tightly and store in the refrigerator for up to 3 days. It can also be frozen for up to a month; thaw in the fridge before serving.

Escape to a tropical paradise with every bite of Mango Tango Cheesecake. Its creamy, fruity layers and refreshing citrus twist make it the perfect dessert to brighten your day. Whether for a celebration or a simple indulgence, this no-bake masterpiece is sure to delight!