Mango Cheesecake
This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture.
Recipe by Coastal Living October 2005
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09/23/2016
I already messed up the crust omg i put like 2 sticks of butter hahaha it was roo dry it wouldnt stick then i cooked it n it all fell to the bottom hahaha omg it turnt to mush i still used it i like birned cheesecake any way
08/29/2016
You should freeze the remainder. I also filled one 9 inch pan and had quite a bit left. I froze this and about a month later used it to make another 10 inch and it turned out great. So either freeze or divide recipe. :)
07/29/2016
The quantities are not correct. I bought a 9" readymade cheesecake crust and this recipe could fill 3 of them. Reduce the size approx.
07/03/2013
The flavor of this recipe was nice, but there should've been a clear amount on the quantity of mango to use. I used 3 large mangoes as the recipe called for, and this was clearly too much. The cooking time took longer than stated, and even though I got the center up to 150 degrees it never really set up properly. I think this recipe has great potential just not as written.
11/02/2012
I used 3 cups Mango Puree instead of 3 Mango's .It increases the intensity of the Mango flavor.And I added 1/4 cup each Chopped Cashews and Hazelnuts , to the Graham cracker crust.
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