|Nutritional Guidelines (per serving)|
This mango cheesecake is a kind of 'ode to the mango', and is always an unexpected surprise for guests at my table. In Bangkok these days, you can find nearly every type of Thai dessert as well as those which are creations of Thai chefs who've been trained abroad; this creation belongs in the latter category. I'm not a huge cheesecake fan, but I love this one - it's delightfully light and delicious with a subtle mango flavor that your family and friends will be sure to savor. It is crustless, which I actually prefer, although you can certainly make it with a crust if you like. Included at the bottom of the recipe are a few general cheesecake tips - be sure to check them out, and I hope you enjoy the recipe.
- 4 to 6 ripe mangos (I used 6 ataulfo mangoes, which are on the small side)
- 3 8-ounce/226g.packages cream cheese( room temperature)
- 3 eggs
- 1/2 cup white sugar, or more to taste
- 1/4 cup rice flour (OR regular flour or use rice flour for gluten-free diets)
- 2 tsp. vanilla extract
- pinch salt
- optional: 1/4 cup coconut milk + 1 tbsp. sugar (for topping - see below)
Preheat oven to 325°F. Place a cake-type pan (not glass) half filled with water on the bottom rack of your oven (this will help prevent the cake from dropping after baking). Do this now, as the oven is preheating so the water gets hot and the oven humid.
Grease a 9-inch-diameter springform pan (2+3/4 inches high) with coconut oil OR butter; OR you can use up to 12 ramekins if you prefer individual cheesecakes (as shown in the photo). If using a springform pan, wrap the outside of the pan with foil up to the rim. Set aside.
Cut the mangos (see this link for how) and scoop out the fruit. Also cut the flesh from around the stone. Place in a blender or food processor and blitz until smooth. You will need 2 cups of mango puree for the cheesecake; any leftover puree can be saved for the topping (optional - see below).
In a large mixing bowl, beat the cream cheese until light and fluffy. Beat in the sugar, then add eggs one at a time, beating a little after each addition (avoid overbeating, as too much air in the cheesecake will cause it to fall). Beat in flour, vanilla, and salt just until blended.
Add the mango puree and stir until blended. Taste the mixture, adding more sugar if you'd like it sweeter (this will depend on the sweetness of your mangos - mine were very ripe, so 1/2 cup sugar was perfect). Pour into your prepared pan/ramekins.
Bake 1 to 1 hour to 1 hour + 15 minutes for the cake / 35 minutes for the ramkins, or until light puffed and light golden brown (the middle will still be white and a little soft to touch - it will firm up as it cools).
Cool completely. Remove foil and pan sides, and transfer cake to platter. Cut into wedges, or for ramekins, gently loosen with a butter knife to remove, running it around the sides and gently loosening. Serve with mango topping (below) if desired.
Optional topping: Place leftover puree (roughly 1/2 cup or as more if you have it), in a small pot over medium heat. Add 1 Tbsp. sugar and stir to dissolve (avoid boiling or you will lose the mango taste), then add 1/4 cup coconut milk. Simmer lightly 1 minute (do not boil). Switch off heat and taste-test for sweetness, adding more sugar if desired. Put this through a strainer for a smooth mango topping that's beautiful over the cheesecake. Set in the refrigerator to thicken until ready to serve, then spoon a little over each portion. Enjoy!
Tips: After cooling your cake(s) 8-10 minutes, gently run a very thin bladed knife around the edge of the pan to separate the cake from the pan for the rest of the cooling process. This will make it easier to remove later. Another tip: cool cake in the pan overnight (refrigerator) before removing to avoid any cracking along the top. For ramekins, you will likely serve them upside-down anyway, so this isn't an issue.