One of my favorite dessert is cheesecake. This recipe is not your ordinary cheesecake. It is combines cheesecake with my all time favorite fruit - Mango. Mangoes are hard to buy in Canada especially in winter. The grocery stores often only carry the Ataulfo mangoes which is similar to the Philippine Indian mangoes. I bought some mangoes last summer, but it was very sour. For this recipe, I decided to use mango pulp. It is best to strain the mango pulp by using a mesh strainer to remove the fibers before adding them to the cream cheese.
I used Marie biscuits for the crust. The cookies are already sweet so there is no need to add sugar. Grease the spring form pan before putting the crust to make it easier to remove the cake.
I really like the combination of whipping cream and cream cheese because of the consistency of the cake and the taste is so creamy.
When making a swirl design on top of the cake, use a cake tester or a toothpick. Drop a spoonful of mango pulp on top and swirl. Be careful not to swirl too deep because you might lose the design.
https://youtu.be/CdkG6L0Ciu0
