Combine the two and he’s in 7th heaven. No wait – if I knew a way to infuse the cheesecake with mango ice-cream, he’d probably be in the kind of heaven for which there is no number – the infinity heaven. So until I figure out how to do that, being a mortal soul and all, I’m restricting my challenges to the ones I can conquer. Like how to take the heaviness out of the cheesecake and make it lusciously super creamy.
Now there’s an achievable goal. I’m not being snarky.
There was perhaps a time when I would fret about making such a cheesecake but you know like with everything else, once you get to the pulse of a matter, you own it and you’re done. No longer are there variables out of your control.
I hit that stage when I posted the Strawberry cheesecake years ago – here. After that, it truly has been a piece of cake – cheesecake that is.
So enter mango cheesecake – I threw this recipe together a couple of weeks ago when I organized a surprise birthday party for Mr. Hubby and though darling friends arranged to get a chocolate cake to appease chocoholics, the cheesecake had Mr. Hubby’s name written all over it.
Cream cheese, mascarpone, mango puree, freshly ground cardamom are the main ingredients and are processed until smooth in a food processor.
Instead of the usual graham crust base, I stuck with my favorite ginger molasses snaps base which you’ll agree is so much better with Mango.
Also, no worries about the cheesecake top being cracked, unsightly or any of that; some sour cream with mango puree swirled smeared on the top of the cheesecake for the last 10 minutes was a wondrous way to finish the top.
Cook’s Note: I must bring this to your attention – I don’t let my crust base go up all the way up the sides of the cheesecake. I think it would make life simpler and edges more attractive but I don’t like the proportion of too much crust vis-à-vis my filling but that is entirely your call. If you want the crust to go all up the sides, you’ll want to double up the recipe for the crust.
Just before serving, some fresh chopped mangoes bejeweled with some black berries are a gorgeous way to serve this dessert. For 4th of July celebrations, add some Raspberries as well for red-white & blue!
Happy 4th U.S.A!
Happy Summer, world!