"This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes." — TNARINESINGH
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2 (8 ounce) packages
cream cheese, softened
graham cracker crust, unbaked
1 1/4 cups
ripe mangoes, peeled, pitted, and diced
Can I give this one another star? It really is an awesome and easy cheesecake. The mango topping is to die for and so easy to make! Don't be afraid to work with fresh mangoes even if you're not accustomed to them. The fresh ones really beat canned ones anyday. I usually buy desserts but saw this recipe and decided to try it. It was easy and got rave reviews from my family and friends. Now I have to make mango cheesecake at least once a month or I start hearing alot of complaining about how I never make mango cheesecake anymore! Thanks TNARINESINGH. You rock!
Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can't go wrong if you buy one. I chose to make my own - just as easy, probably cheaper, and tastes better and fresher: 1-1/4 c. graham cracker crumbs, 5 T. melted butter, 2 T. sugar - in a 9" springform pan. The cheesecake filling is standard - can't go wrong there either. But the topping... what a watery mess. Either reduce the nectar, probably by half, or increase the cornstarch, probably by double. If you don't you'll end up having to do what I did and have to struggle to fix this after the fact. Also, I don't undertstand the reason for tossing the boiling hot juice with the fresh mango - -unless you're trying to cook the mango (not). Once done, this is very good as well as pretty - four stars for sure. On its own, prepared as the recipe directs? - a store bought crust with a basic cheesecake filling topped with chopped mangoes suspended in juice. And, given what you'd end up with, three stars is generous, two stars is more accurate, but I don't want to discourage anyone from trying this recipe with some important modifications.
It is a creamy cheesecake, i love that!! its very important to disolve the mango nectar & sugar and not overheating the ripe mango because if you over heat the mango would not look fresh. I would be making it again!!
This was delicious! I followed the recipe exactly (it's so simple it would be hard to alter it) and I will definitely make it again. My only issue is there was too much syrup, so next time before adding the chopped mangoes I'll scoop out about 1/3 cup (easier than recalculating the nectar-sugar-cornstarch ratio). It took about 40 minutes in my oven.
This cheesecake was very creamy, light and delicious. I made the graham cracker crust in a springform pan. A standard crust recipe is too much for this cheesecake, so if you decide to make your own crust, use only about 3/4 of the crumbs and bring them up the pan sides only halfway. For the topping, I reduced the sugar to 1/4 cup -and drizzled it on top of each piece before serving. My family loved it!
Great cheesecake recipe! My only mistake was letting the mango sauce sit for a while until the cheesecake chilled. It got watery.
For a baked chessecake this one was very creamy. Everyone loved it!
The mango sauce was good, but not fantastic - it was a bit too much like canned pie filling.
I would make this again - but somehow try and improve the sauce.
I am a huge mango fan and this does the job. I has such a fresh flavor and is not overly sweet which is one of the reasons I like Mangos.
* Percent Daily Values are based on a 2,000 calorie diet.
Trini Mango Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 236
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