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Mango cheesecake is a delightful dessert that combines the rich and creamy texture of traditional cheesecake with the vibrant flavors of tropical mangoes. This dessert not only tantalizes the taste buds but also provides a visual feast with its sun-kissed color. Perfect for any occasion, whether it’s a summer gathering, a birthday celebration, or a cozy family dinner, this cheesecake offers a refreshing twist that is sure to impress your guests. The sweet, tangy flavor of ripe mangoes harmonizes beautifully with the velvety cream cheese, creating an indulgent experience that captures the essence of tropical bliss.

Mango Cheesecake: A Creamy Slice of Tropical Bliss

Indulge in the tropical bliss of mango cheesecake! This dessert beautifully combines rich cream cheese with the vibrant flavor of fresh mangoes, creating a visually stunning and delicious treat. Perfect for summer gatherings, birthdays, or cozy family dinners, this cheesecake is sure to impress. Follow our step-by-step guide to craft your own luscious mango cheesecake from scratch and capture the essence of paradise in every bite! #MangoCheesecake #DessertRecipes #TropicalTreats #BakingInspiration #FoodieFavorites #HomemadeDelight
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

1 cup mango puree (fresh or canned)

2 teaspoons gelatin (or agar-agar for a vegetarian option)

2 tablespoons water

1 tablespoon lemon juice

1 cup heavy whipping cream

Fresh mango slices and mint leaves for garnish

Instructions
 

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set.

    Make the mango puree: If using fresh mango, peel and pit the mangoes, then blend until smooth. If using canned mango, blend the contents until smooth. Set aside.

      Dissolve the gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom. Then, gently heat in the microwave for about 15-20 seconds or until dissolved. Stir in the lemon juice and mango puree, combining thoroughly.

        Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Blend until well combined.

          Combine mango mixture: Pour the mango puree mixture into the cream cheese mixture and mix until smooth and well incorporated.

            Whip the cream: In another bowl, whip the heavy cream to soft peaks using an electric mixer. Gently fold the whipped cream into the mango-cream cheese mixture until no streaks remain.

              Assemble the cheesecake: Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4-6 hours, or until firm.

                Serve: Once set, run a knife around the edges of the springform pan and carefully release the sides. Slice the cheesecake and garnish with fresh mango slices and mint leaves before serving.

                  Prep Time: 30 mins | Total Time: 6 hours | Servings: 10