Mango Crumb Bars

2 1/2 cups ripe mangoes (small chunks) 2-3 mangoes
3-5 tbsp granulated sugar
1/2 tbsp corn starch
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup cold unsalted butter
2/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract

Pre-heat oven to 350°F.
Cut mangoes into small chunks. In a bowl, combine mango chunks, sugar (use more if mango is not ripened) and corn starch. Mix well and set aside.
In a large bowl, combine flour, baking powder and salt.
Cut cold (important: make sure it is cold!) unsalted butter into chunks and add to flour mixture.
Cold cubes of butter in food processor
If using a food processor, pulse until small crumbs are formed. If using a pastry cutter, cut butter into flour mixture until small crumbs are formed.

Making crumbles

Mix together wet ingredients – brown sugar, egg and vanilla extract. Then add wet ingredients into buttery dry mixture. Mix well – mixture should be slightly crumbly.
Crumble mixture in mixing bowl
Bring ~2/3 of crumbly mixture to the bottom of a 8″ x 8″ baking pan lined with parchment paper. Press mixture onto pan to form a layer of crumb pastry.
flattening crumbles

Add mango mixture, and spread it out evenly.
Spreading mango filling onto crumble
Then sprinkle the top with the rest of the crumbles.
Spreading crumbles onto a pan of Mango Crumb Bars
Bake in the oven for 35-40 minutes.
Remove from oven and let it cool for 5-10 minutes. Then lift parchment paper and bring pastry out from the pan. Let it cool for another 15-20 minutes.

Cut into 9 square bars. Serve and enjoy!

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Mango Cheesecake – Baked

Mango filling

½ lb Mangoes (2 large)
¼ cup White sugar
1 tbsp Cornstarch
1 tbsp Lemon juice
¼ cup ( Water

Crust

7 oz Graham crackers
4 tbsp Butter unsalted
2 tbsp Sugar

Cheesecake filling

24 oz Cream cheese (room temperature)
1 cup Sour cream (room temperature)
1 cup Sugar
4 tbsp Cornstarch cornflour
4 Eggs (large beaten)
2 tbsp Lemon juice
½ tsp Salt
1 tsp Vanilla extract

Pre-heat the oven at 350°F
Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Ensure all the ingredients are at room temperature, especially the cream cheese.

Mango filling

Wash, peel, and chop the mangoes into smaller pieces. Alternatively, you can also puree the mangoes in a food processor for a smoother consistency.
In a saucepan, heat mango puree, lemon juice, and sugar over low heat until the sugar has melted.
Pro tip – Keep the heat medium to low so the sugar dissolves and does not caramelize.
Combine water and cornstarch then add it to the saucepan. Continue to cook until the filling has thickened. Remove from heat and let cool completely
Pro tip – Mango is a delicate fruit so do not overcook or let it scorch on the bottom.

Crust

Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip – Pressing down firmly will ensure a good biscuit base for the cheesecake and it won't fall apart when you cut slices.
Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2

Cheesecake batter

In the bow of a stand mixer, with the paddle attachment, combine cream cheese and sour cream. Then, add the sugar, lemon juice, and salt. Followed by the cornflour and vanilla extract.
Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
Add eggs one at a time making sure to incorporate each well.
Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out.

Bake

Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.
Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Chill the cheesecake for at least 4 hours – preferably overnight. You can pour the mango filling over the cheesecake before chilling it.
Or, serve the mango filling along with the cheesecake, as I have done here.

More Mango Recipes