Mango Cheesecake — Foster's Supermarket
Mango Cheesecake

by Chef Paula Stonoga

An island twist on a classic dessert! Indulge yourself with the tropical flavors of this quick and easy cheesecake recipe!


  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 5( 8 ounce) packages cream cheese
  • 1 ½ cups white sugar
  • ¾ cup mango pulp 
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • 1 tablespoon vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-
inch springform pan.

1. Mix graham cracker crumbs and melted butter together in a
medium bowl until well combined; press onto the bottom of the
prepared pan to make a packed crust.

  1. Mix cream cheese and sugar together in a large bowl until
    smooth. Blend in mango pulp , then mix in eggs, one at a time,
    until just combined. Add sour cream, flour, and vanilla; mix until
    smooth. Pour filling onto prepared crust. Don’t overmixed. . 
  2. Bake in preheated oven for 1 hour. Turn the oven off; let
    cheesecake cool in the oven with the door closed to prevent
    cracking. Put the cheesecake on the fridge overnight before