Looking for a tropical twist on classic cheesecake? This Mango Tango Cheesecake Cake is the ultimate fusion dessert — combining the soft, buttery richness of mango cake with the creamy smoothness of cheesecake. Swirled together and topped with a tangy mango sauce, it’s perfect for summer parties, birthdays, or just treating yourself to a little sunshine on a plate.
🌞 Why You’ll Love It
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Combines cake + cheesecake in one easy recipe
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Bursting with fresh mango flavor
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Swirled layers look beautiful and taste even better
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Perfectly sweet, soft, and slightly tangy
🍰 Ingredients
For the Mango Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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3 large eggs
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1 cup mango puree (fresh or canned)
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1 tsp vanilla extract
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½ cup whole milk
For the Cheesecake Layer:
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16 oz cream cheese, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup all-purpose flour
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½ cup mango puree
For the Mango Sauce:
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1 cup mango puree
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¼ cup sugar
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1 tbsp lemon juice
👩🍳 Instructions
1️⃣ Prep the Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2️⃣ Make the Mango Cake Batter
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing after each. Then stir in:
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Mango puree
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Vanilla extract
Gradually add the dry ingredients, alternating with the milk. Mix just until smooth — don’t overbeat.
3️⃣ Prepare the Cheesecake Layer
In another bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well. Then stir in:
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Vanilla
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Flour
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Mango puree
4️⃣ Layer and Swirl
Pour the mango cake batter evenly into the prepared pans. Carefully pour the cheesecake mixture on top of each. Use a knife to gently swirl the two batters together for a marbled effect.
5️⃣ Bake
Bake for 40–45 minutes, or until a toothpick inserted comes out clean and the tops are lightly golden. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6️⃣ Make the Mango Sauce
In a small saucepan, combine:
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Mango puree
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Sugar
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Lemon juice
Heat over medium, stirring until sugar dissolves and the sauce thickens slightly. Let cool.
7️⃣ Chill and Serve
Once the cake layers are cool, refrigerate for at least 2 hours (overnight for best results). Drizzle the cooled mango sauce on top before serving.
🕒 Time Guide
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Prep Time: 20 minutes
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Bake Time: 40–45 minutes
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Chill Time: At least 2 hours
🍽️ Servings & Nutrition
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Makes: 8–10 servings
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Calories: ~350–400 kcal per slice
🍋 Tips & Variations
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Use ripe, fresh mangoes for the puree if in season.
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Swap the mango sauce for passionfruit or pineapple if you’d like a twist.
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Add shredded coconut on top for texture and extra tropical flair.
💛 Final Thoughts
This Mango Tango Cheesecake Cake is pure sunshine in every bite. It’s sweet, creamy, light yet indulgent, and guaranteed to impress at your next gathering.
Would you like me to create a printable PDF version or adapt this for a gluten-free or vegan version?