Monday, August 17, 2009

Fresh Mango Cheesecake

We received two cases of mangoes last week. A generous gesture from family in New York, except most of them were bruised. Not bruised to the point that they were completely ruined but bruised to the point where it was impossible to just sink your teeth into it the way a mango is meant to be eaten. But I just could not bare to throw them away; even the thought felt wrong. So I decided to extract the pulp and save it for cooking and baking. Here's the best of it.

Fresh Mango Cheesecake
Serves 6 to 8

3 large, very ripe mangoes (or a cup of store-bought puree)
2 tsp cornstarch
8 oz low fat or fat free cream cheese
1 egg plus 1 egg white
2 tbsp plus 3/4 cup confectioner's sugar

Flaxseed Crust
1/4 cup ground flaxseed
3/4 cup all purpose flour
3 tbsp unsalted butter
1/4 tsp salt
2 tbsp light brown sugar

1. Peel the mangoes and slice off the flesh (discard seed) and transfer to a blender. Puree until smooth. Pour the puree in a saucepan over medium heat, whisk in cornstarch and 2 tablespoon of confectioner's sugar. Allow to thicken, about 10 to 12 minutes, stirring constantly. Remove from heat and set aside.
2. Blend the remaining ingredients plus half of the puree until smooth.
3. Pour into the prepared crust, followed by the remainder of the mango puree. Run a table knife vertically down, through both the cheesecake and mango layers, to create a swirl pattern on the top.
4. Bake in a water bath at 350 degrees for 45 minutes. Remove from the oven, bring to room temperature and refrigerate for at least five hours or overnight before serving.

To make the crust:
Combine all the crust ingredients in a food processor until crumby. Evenly press along the bottom of an 8" spring form pan. Bake at 350 degrees F for 10 to 2 minutes until lightly golden brown. Remove and set on wire rack to cool before adding filling.


ValleyWriter said...

Great recipe. When life gives you bruised mangos, make mango cheesecake, right?! :-D

Raaga said...

this is divine... I added them to muffins and made kulfi(Indian ice cream) with mango pulp.

Cookin' Canuck said...

This looks wonderful! What a beautiful color and it must taste divine.

SnacksGiving said...

This looks wonderful. Very nice blog. I am your latest follower!

avanti said...

Was looking for a healthy cheesecake recipe. I think I just found it!

Gera @ SweetsFoods said...

A delightful fresh mango recipe...impossible not to succumb to this heavenly goodness!

All the best,


Hugging the Coast said...

Love the flaxseed crust! Brown sugar and flaxseed add such nutty flavors together.

Natasha said...

You are right, always try to find the silver lining.

Never had kulfi with mango; must try that.

Cookin' Canuck,
Thanks my dear! Very ripe mangoes definitely have the most intense orange.

Thanks for visiting and for becoming a follower. Hope you continue to like it here.

Glad you found what you were looking for here. Let me know how the recipe turns out for you, if you can.

Thanks for succumbing!

Hugging the Coast,
You are so right! I put flaxseed in everything now. Good source of fiber and healthy omega three fatty acids.

Jessie said...

gorgeous cheesecake,the mangoes have such a vibrant color that make this cheesecake pop out!

Miranda said...

I love Cheesecake. I have never tried a healthy recipe. I should. It looks wonderful. I adore mangos!!

Thank you so much for sharing.

Simply Life said...

I've never had mango cheesecake before but it sounds great!

Steven Finn said...

If you don't mind share more like that. mango cheese cake