Mini Mango Cheesecakes

It’s Mango Season in South Florida!  And, at my new job, my coworkers are not stingy about sharing the wealth.  We have been getting bags full of mangoes every day from a coworker’s over-productive tree.  But, there are only so many mangoes you can eat as is.  And, overripe mangoes are plentiful.  We were discussing possible uses for these overripe fruits, when he asks “can you make mango cheesecake?”  Well, I never have, but there’s a first time for everything!

I came up with this recipe after a little bit of online research, and adjusting my standard mini cheesecake recipe accordingly.  And, because I am a big supporter of portion control and like cute little things, I made mini mango cheesecakes.  You can use my previous mini cheesecake post as a guideline, if you’re unsure of the step-by-step process.

The mango glaze was something that I came up as a way to enhance the mango flavor without having to chop up mangoes to place on top of each portion.  I think the glaze adds a nice, fancy touch.  If you decide to adapt this recipe into one large cheesecake, then feel free to top with mango slices.  Be sure to use extra ripe, sweet mangoes for the cheesecake and glaze.

Mini Mango Cheesecakes

Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 2 1/2 tbsp melted butter
  • 1 tsp granulated sugar

For the cheesecake

  • 2 (8 oz) packages cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 2 tbsp flour
  • 1 cup pureed mango (more or less to taste)

For the mango glaze (optional)

  • 1/2 cup pureed mango
  • 1 tbsp cold water
  • 1/4 tsp unflavored gelatin
  • 1/2 tbsp sugar
  • 1/2 tsp lime or lemon juice

Directions

Make the crusts

Pre-heat the oven to 350°.  Grease your 12-cup mini cheesecake pan, or line your mini muffin pan with paper liners.

Combine your graham cracker crumbs, butter, and sugar in a small bowl until the mixture resembles wet sand.  Press onto the bottom of your pan’s cavities.

Bake for 6-8 minutes, or until lightly browned.  Allow to cool on a wire rack while you prepare your cheesecake batter.

Make the cheesecake

Reduce the oven temperature to 300°

Beat your cream cheese and sugar until smooth and creamy.  Add the eggs, one at a time, beating well with each addition.  Stir in the flour and vanilla extract.

Add your mango puree, ¼ cup at a time, until you achieve the desired flavor.  If you add more than 1 cup, you might want to add another egg or more flour to your batter.  Divide the batter evenly among the cavities of your pan.

Bake for 20-22 minutes, or until the middles no longer jiggle and the cheesecakes are slightly puffy.  Allow cheesecakes to cool completely in the pan.

Make the glaze

While still in the pan, refrigerate your cheesecakes for at least an hour.  Place your water in a small bowl or ramekin and sprinkle the gelatin over it.

In a small saucepan, heat your mango puree, sugar, and lemon or lime juice over medium to medium-high heat until mixture starts to bubble (do not boil).  Reduce heat and simmer for about 5 minutes, then add the water/gelatin mixture.  Continue stirring until the gelatin is completely dissolved, then remove from heat.

Let the mixture cool slightly, then spread approximately 1 tbsp of the glaze on top of each cheesecake (they should still be in the pan).  Return the cheesecakes to the refrigerator and chill until the glaze is set.

Before removing the cheesecakes from the pan, run a hot knife around the edges of the cavities to loosen the cheesecakes.

Makes 12 servings.

One comment

  1. […] Those of you that have visited the blog recently know that my first test was making mango mini cheesecakes. […]

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