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Brighten up any table with this creamy mango treat It's got a super soft filling, a thick, fruity topping, and a golden, meltingly good crumb crust It's the sunny fix for any celebration when you crave something light and fruity
Fresh Ingredients List
- Cream cheese: Pick full-fat bricks softened at room temp for dreamy smoothness Avoid tubs if you can
- Eggs: Fresh eggs mean great lift and creamy filling
- Vanilla extract: Real vanilla gives a cozy taste Go for the good stuff, not fake
- Granulated sugar: Sweetens every layer Try superfine for an extra-even feel
- Lemon juice: A splash in the glaze keeps it zingy and bright
- Cornstarch: Helps both filling and glaze set so each wedge keeps its shape Freshness matters here
- Fresh mango puree: Makes your cake glow and feel tropical Make sure your mango squishes a bit when squeezed
- Unsalted butter, melted: Pulls the crust together and makes it rich Don't skimp on quality
- Graham cracker crumbs: Opt for super fine so your base holds firm and bites like a dream
- Optional toppings: Jazz things up with thick mango slices, clouds of whipped cream, or mint for a vacation look
Simple Steps to Follow
- Serve and Decorate:
- Slide a slim knife round the edge to loosen everything Pop off the ring Get creative with extra mango, swirls of whipped cream, or bright mint Slices come out neatest if your knife is warm and wiped clean
- Finish and Chill:
- Once fully cooled, pour the mango gel on top Spread it gently for an even coat Cover up and let the whole thing chill at least 6 hours or, better yet, overnight Cold means those slices cut tidy and toppings stay put
- Make the Mango Glaze:
- Mix mango puree, a hit of sugar, and lemon juice in a tiny pan Heat on medium, stirring, so the sugar vanishes Toss in your cornstarch mixed with water and keep going till it's shiny and thick About 2 to 3 minutes Let it hang out till it's no longer warm
- Bake:
- Bake for 50 to 60 minutes at 350°F You're looking for edges that feel set but the middle's got a gentle jiggle Turn off the oven and crack the door, leaving it propped so it cools inside for a solid hour This stops cracks from showing up
- Assemble for Baking:
- Scoop the mango batter on the cool base Smooth the top with your spatula Wrap the outside of your pan in layers of foil Stick in a deep roasting dish Pour boiling water until halfway up the side
- Prepare the Filling:
- Whip your cream cheese till super soft and lump free (about 3 minutes on medium) Scrape sides while you go Toss in sugar and vanilla, blending just to mix Too much mixing means cracks! Add eggs one by one, making sure each mixes in before the next Pour in mango puree and a bit of cornstarch Finish stirring just until it comes together and looks smooth
- Make the Crust:
- Smush crumbs, melted butter, and sugar until everything is damp Give it a squeeze—it should hold Press down into the pan bottom using the back of a measuring cup to pack tight Bake at 350°F for 8 to 10 minutes Take it out once golden Leave it to chill
- Prepare the Pan:
- Take your 9-inch spring pan and grease it everywhere Rub with butter or spritz with nonstick spray Remember the removable edge, too
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How to Store
This mango dessert keeps happily up to five days in the fridge Just keep a layer of plastic wrap on top Freezing isn't the best since the filling gets a bit sandy, but desperate times? Wrap single pieces tight and let 'em thaw in the fridge overnight before eating
Ingredient Swaps
No fresh mango? Use thawed frozen chunks for any blended parts and topping, just drain off extra juice first For the base, digestive biscuits swap in no problem For tang in the glaze, lime does the trick if lemons are missing and even brings a brighter burst
Serving Ideas
Set out tall glasses of iced tea or pour a sharp passionfruit drink if you're celebrating with friends Pile on fresh mango strips or scatter toasted coconut to make things fancy It's a hit for brunch too alongside a heap of berries
Background
This mango-rich dessert blends classic American creamy style with all those tropical notes from places like South Asia or the Caribbean I like to call it a sunshine mashup that reminds you summer's never too far away
Common Recipe Questions
- → What can I do for an extra-smooth filling?
Start with all your dairy at room temp then blend on medium—no need to go wild, that keeps it fluffy and smooth.
- → Is it okay to swap in frozen mango?
Frozen works just fine. Let it defrost, puree until it's smooth, and if it looks watery, drain some off so your dessert won't get soggy.
- → What's the point of baking with a water bath?
A water bath cooks gently so the middle sets nice and even, and you don’t end up with surprise cracks.
- → How long should I let it sit in the fridge before digging in?
Give it at least 6 hours to chill out, or even better, tuck it in overnight so everything firms up, toppings included.
- → Is this okay to prep the night before?
Sure thing—make it a day ahead and just add your topping extras right before serving. Super easy.
- → What can I put on top to make it pop?
Fresh mango chunks, fluffy whipped cream, or some mint really look and taste great here.