Ingredients:β
For the Mango Cheesecake Layer:
π§ 8 oz cream cheese, softened
π― 1/2 cup sugar
π¦ 1 tsp vanilla extract
π₯ 2 large eggs
π₯ 1/2 cup mango puree (fresh or canned)
π 1 tbsp lemon juice
For the Mango Cake:
π° 1 box vanilla cake mix (or homemade, if preferred)
π₯ 1 cup mango puree (fresh or canned)
π₯ 1/2 cup milk
π§ 1/2 cup butter, melted
π₯ 2 large eggs
For the Mango Glaze:
π₯ 1/2 cup mango puree
π― 2 tbsp honey
π 1 tbsp lime juice
For Garnish (optional):
π Fresh mango slices
π Mint leave
Instructions:β
Prepare the cheesecake layer:
Preheat your oven to 325Β°F (163Β°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract, eggs, mango puree, and lemon juice. Mix until well combined.
Pour the cheesecake batter into the prepared cake pan. Set aside.
Make the mango cake:
In a large bowl, prepare the cake mix according to the package instructions. Add mango puree, milk, melted butter, and eggs to the mix. Stir until smooth.
Gently pour the mango cake batter on top of the cheesecake layer (do not stir). The cake will bake over the cheesecake layer, creating a deliciously layered effect.
Bake:
Bake the cake at 325Β°F (163Β°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then transfer it to a cooling rack.
Make the mango glaze:
In a small saucepan, combine mango puree, honey, and lime juice. Heat over low heat, stirring occasionally, until the glaze thickens (about 5-7 minutes). Allow the glaze to cool slightly.
Assemble:
Once the cake has cooled, drizzle the mango glaze over the top of the cake. Garnish with fresh mango slices and mint leaves for an extra tropical touch. πΏπ
β¨ A tropical dream in every biteβthis Mango Tango Cheesecake Cake is the ultimate dessert for summer parties or any occasion! π₯π°π