If you’re looking for a dessert that perfectly combines the refreshing sweetness of mango with the zesty tang of citrus, you’ve found it in this Mango Tango Cheesecake Cake. This recipe blends luscious layers of creamy mango cheesecake, light vanilla sponge cake, and a vibrant citrus glaze, creating a beautiful and delicious showstopper. The tropical flavors are both rich and refreshing, making it perfect for warm weather gatherings, brunches, or when you just need a tropical escape in every bite.
In this exclusive recipe, we’ll walk you through each step to ensure you get the perfect balance of flavors, textures, and presentation that will keep everyone coming back for more!
Ingredients
For the Vanilla Sponge Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the Mango Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup pureed mango (fresh or canned)
- Zest of 1 lime
For the Mango Tango Glaze
- 1/2 cup mango puree
- 1/4 cup fresh orange juice
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar
- Zest of 1 orange and 1 lemon
Additional Ingredients
- Fresh mango slices for decoration
- Mint leaves for garnish
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Parchment paper
- Spatula
- Stand mixer or hand mixer