The sweet, creamy piece of mango cheesecake held firmly on the cake cutter. The crispy, buttery graham cracker crust stayed together. I enjoyed a forkful of this fruity Filipino cheesecake. It was great.
Dad always said, “The best and sweetest mangoes are the ones ripened on the tree.” I wish I could harvest a fresh, ripe mango again like I used to when we were kids in the Philippines. My late father was the expert in agriculture and produce. In the rural town where I grew up in the Philippines, it pioneered the farm-to-table method and was a normal way of life. That’s how my parents raised us.
When it comes to mangoes, the national fruit of the Philippines, we have had trees in our garden and farm for generations before me. No one else knew the fruit as well as Dad. I miss his memories of how to pick a good fruit, how to store it and how to slice it. These were the little things that I took for granted as a child, but that left a lasting impression on my subconscious, filed under “Mangos: Good to Know.”
Last week was my late father’s birthday. I thought of him as I arranged the fresh ripe golden mangoes in my fruit bowl at the dining room table. I held up a big, huge Ataulfo mango, sniffed its scent, felt its soft ripeness and knew it would go great with a cheesecake.
Why you’ll love it
My basic cheesecake recipe is a simple one-part cream cheese concoction that I came up with a long time ago – more out of desperation because I was out of ingredients and decided the short list would suffice.
I mixed in a freshly pureed mango and placed the fresh slices on the baked cheesecake. The result was mango-wonderful. If Dad were still with us today, I would have loved to do this for him on his birthday. But in his absence, I will live in the present and take with me the mango memories of everything he taught me about my favorite fruit: the mango.
Main ingredients
Graham Cracker Crumbs – for the crust
Cream Cheese – You only need one package (8 ounces).
Eggs – only 3 needed
Sour cream – half a cup thickens the cheesecake
Mango juice – freshly pureed or canned
Fresh ripe mangoes – Ataulfo varieties work best for this recipe; Or use frozen ripe mangoes from the frozen section of the supermarket
Butter – preferably unsalted
Granulated sugar – you will need it for the cake base, filling and syrup.
The process
Start by assembling the graham cracker crust ingredients and pressing them into the bottom of a pie plate with a fork. Place the dough in the refrigerator and then bake for a total of 25 minutes.
Prepare the filling by combining cream cheese, eggs, sour cream and mango puree using a cake mixer. The whole thing is then poured into the crust and baked for about 40 minutes.
Once the cheesecake is done and cooled, place fresh mango slices on top. Store in the refrigerator for a few hours to solidify. Slice and serve for dessert.
Here’s how to serve it
Serve chilled slices of this mango cheesecake as a dessert or snack. Some days you can indulge and serve it with a scoop or two of ice cream, frozen yogurt, or sorbet.
*TIP : For another mango dessert recipe, check out my 4-ingredient no-bake recipe Mango float dessert To Simply recipes. Click here.
Mango cheesecake
This is an easy-to-bake, classic mango cheesecake recipe featuring fresh, golden ripe Ataulfo mangoes, cream cheese, and eggs on a bed of graham cracker crust. Filipinos love cheesecake and mangoes are the country’s national fruit. So why not combine these delicious ingredients and bake a delicious mango cheesecake? This is the perfect chilled dessert for a warm summer day, family weekend, or any day you’re craving tropical mango flavored cheesecake. This is a recipe by Elizabeth Ann Quirino for Quirino Kitchen.
Servings: 4 People
Calories: 395kcal
For the cake base:
- 1 1/3 cups Graham cracker crumbs
- 3/4 cup granulated sugar
- 6 tablespoon melted butter, unsalted
For the mango cheesecake filling:
- 1 Pack (8 ounces) Cream cheese, softened at room temperature
- 3 quite Eggs
- 1/2 cup sour cream
- 1/2 cup fresh mango puree from a fully ripe Ataulfo variety; or use canned mango juice.
- 1/2 cup granulated sugar
For the topping:
- 1 quite fully ripe Ataulfo mango, pitted, cut into strips
For the mango syrup (optional)
- 1/2 cup Mango juice, fresh puree or canned like Gina
- 1/2 cup granulated sugar
How to prepare the cake base:
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In a large mixing bowl, combine the graham cracker crumbs, sugar and butter.Using a fork, press the crumbs firmly into the bottom of the pie plate.Refrigerate for 20 minutes.Preheat the oven to 350 F degrees.Bake the base for 15 minutes. When ready, remove from oven and allow to cool while the filling is prepared.
Preparation of the mango filling:
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Using a cake mixer on medium speed, combine cream cheese, eggs, sour cream, sugar and mango puree.Mix until smooth, about 5 to 6 minutes.Pour the filling into the prepared graham cracker crumb crust.
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Preheat the oven to 325 F.Bake the mango cheesecake for 40 to 45 minutes.Test for doneness by probing the center of the cheesecake with a toothpick. If the toothpick comes out clean, the cheesecake is ready.Remove the cheesecake from the oven. Allow to cool on the counter until no longer hot to the touch, about 40 minutes.
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Arrange the mango slices on the baked cheesecake for a decorative look.Place the cheesecake, covered with plastic wrap and foil, in the refrigerator for 6 hours or overnight to firm up.Serve the cheesecake chilled.If necessary, bring the mango syrup to the boil and pour it over the fruit slices and cheesecake shortly before serving.
How to prepare the mango syrup:
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In a small saucepan, combine the 1/2 cup sugar and mango puree and cook until thick, about 5 minutes.Remove from heat and let cool on counter.When ready to serve the cheesecake, pour the syrup over the mango slices. Slice the cheesecake and serve.
How to store cheesecake:
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In the Refrigerator: Cover with plastic wrap and foil and store in the refrigerator. It can be stored in the refrigerator for up to 7 days.In the Freezer: You can bake this cheesecake in advance or store leftovers wrapped in plastic wrap and foil in the freezer. This will last up to 1 month.
Cook’s comments:
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If you want a variety of fruits, in addition to the mango slices, you can also add sliced berries such as strawberries, blueberries and raspberries on top.
Portion: 100grams | Calories: 395kcal | Carbohydrates: 88G | Protein: 1G | Fat: 6G | Saturated fat: 3G | Polyunsaturated fat: 0.2G | Monounsaturated fat: 1G | Cholesterol: 20mg | Sodium: 11mg | Potassium: 39mg | Sugar: 88G | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.1mg
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