Ingredients
- 3 large eggs
- 3/4 pounds cream cheese
- 1 cups mango puree or 2 mangoes
- 1/2 cup fine sugar
- 1 tbps lime juice
- 1 9 inch crust (I used the pre-made crust available in stores, but you could make it at home)
- Icing and whipped cream for decorative purposes.
Method
Preheat oven at 325 degrees. Cut, peel and puree mangoes in a mixer or food processor. If mangoes are not readily, use canned puree. Since I am very picky about mangoes, I used the canned Alphonso mango puree you find in Indian grocery stores in the US. The flavor of the Alphonso makes the cake extra special. But you may choose to use any other type of mango.
Add the cream cheese to the puree and blend until smooth. I usually mix cake batter by hand, but it is necessary to use a mixer or food processor for this one due to the cream cheese that cannot be blended as well by hand. Once the cream cheese is smooth add the sugar and lime juice and blend further. Then add the eggs one at a time and mix it to a fine batter. The batter would not be as thick as regular cake batter, since we do not use any flour for this cake.
Pour the mixture in the crust and fill it up to the brim. This cake does not rise like a regular cake would, and sinks as it cools. Do not remove the aluminum foil around the crust since it is to be placed in a deep baking pan filled with hot water to about half way to the crust. Bake for about 50-55 minutes. Remove the cake from its water bath and let it cool completely. The cake will sink along the way. Once cooled, refrigerate it overnight or around 9-10 hours. The aluminum foil is easier to remove when the cake has been refrigerated.
You may use icing for decoration. I prefer not to. For well defined slices dip the knife in cold water before cutting. Serve the cake with some whipped cream on top and experience bliss.
Preheat oven at 325 degrees. Cut, peel and puree mangoes in a mixer or food processor. If mangoes are not readily, use canned puree. Since I am very picky about mangoes, I used the canned Alphonso mango puree you find in Indian grocery stores in the US. The flavor of the Alphonso makes the cake extra special. But you may choose to use any other type of mango.
Add the cream cheese to the puree and blend until smooth. I usually mix cake batter by hand, but it is necessary to use a mixer or food processor for this one due to the cream cheese that cannot be blended as well by hand. Once the cream cheese is smooth add the sugar and lime juice and blend further. Then add the eggs one at a time and mix it to a fine batter. The batter would not be as thick as regular cake batter, since we do not use any flour for this cake.
Pour the mixture in the crust and fill it up to the brim. This cake does not rise like a regular cake would, and sinks as it cools. Do not remove the aluminum foil around the crust since it is to be placed in a deep baking pan filled with hot water to about half way to the crust. Bake for about 50-55 minutes. Remove the cake from its water bath and let it cool completely. The cake will sink along the way. Once cooled, refrigerate it overnight or around 9-10 hours. The aluminum foil is easier to remove when the cake has been refrigerated.
You may use icing for decoration. I prefer not to. For well defined slices dip the knife in cold water before cutting. Serve the cake with some whipped cream on top and experience bliss.
