Mango Cheesecake With A Caribbean Flair
March 14, 2010
1 Store bought Graham Cracker crust
3 Large ripe mangoes, diced
3 Packages Philadelphia cream cheese, softened (8 Ounces, NOT the light non-sense)
1¼ Cups sugar
1 Teaspoon (REAL) vanilla extract
4 Large AA eggs
Process mangoes in food processor or blender until puréed. With an electric mixer, beat Philadelphia cream cheese, 1¼ cups sugar, and vanilla extract until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in puréed mango.
Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack for at least one hour. Cover and chill for at least eight hours.
Garnish with fresh mango slices, fresh strawberries, and fresh mint if so desired
Author’s Note: This cheesecake dessert goes down really nice with a glass of Guavaberry Liquor, and Espresso :)
- The Mango is an ancient fruit that can be dated as old as 4000 years.
- There are over 500 mango fruit varieties grown all over the world and most of them ripen in summer.
- Tropical mangoes are related to cashews and pistachios.
- The vitamin content of mango varies depending on the variety and maturity of the fruit. While still green mangoes have higher vitamin C content but as the fruit ripens and matures the amount of vitamin A it contains increases.
- The mango is a national fruit of not just one country but 3. These countries include India, the Philippines and Pakistan.
- Although available and considered a staple fruit it Africa and many Asian countries, mangoes are still considered exotic in America.