Mango Cheesecake

Mango Cheesecake

Mango season starts to click in.  My beloved is mango from the Philippines.  It has a sweet taste, very different from other countries.  Those from India taste like noble.  Mangoes from Thailand are more tart which I normally don’t buy.  Taiwan has big mango specie called Irwin Mango.  It is huge and sweet but also very expensive which sold in Hong Kong.

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This time I tried a new recipe. It is supposed to be like lava in the middle but mine didn’t turn out that way.  No harm, it’s delicious.  The recipe is here.  If you can’t read Chinese, best is to use google translate to have a rough understanding.   One reminder: when fresh mango is used on its own, it will turn grey or black very quickly.   It’s OK if you eat it soon.  Don’t bother too much about the colour.  If you are too concerned with the colour, then use mango puree in the middle.   When mango is mixed with cheese, cream, etc. the bright yellow / orange colour remains.   Mine was finished in two days.  Very nice!

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