Get ready to do the tango with your taste buds with this incredible Mango Tango Cheesecake Cake! This isn’t just any cake; it’s a light and airy sponge cake rolled up with a luscious, creamy cheesecake filling, studded with sweet dried mango, and topped with a vibrant fresh mango topping. I absolutely love making roll cakes because they look so impressive, and this Mango Tango Cheesecake Cake brings a wonderful tropical flair that’s perfect for celebrations or just brightening up any day. It’s a delightful combination of textures and flavors that tastes like sunshine!
Why You’ll Love This Mango Tango Cheesecake Cake
- Tropical Escape: The combination of mango, vanilla, and tangy cream cheese is like a vacation for your palate.
- Light and Airy Cake: The sponge cake base is incredibly light and delicate.
- Creamy Cheesecake Filling: The no-bake cheesecake filling is smooth, rich, and perfectly complements the fruit.
- Impressive Presentation: A rolled cake always looks stunning and sophisticated.
- Fun to Make: Rolling the cake is a fun technique to master!
Ingredients for Mango Tango Cheesecake Cake
Here’s what you’ll need to make this tropical delight. The full list with measurements is in the recipe card below.
Cake
- Large eggs, separated (Binder)
- Granulated sugar, divided (Sweetener)
- Vanilla extract (Flavoring)
- Cake flour (Dry Ingredient)
- Salt (Seasoning)
- Baking powder (Leavening Agent)
- Finely chopped dried mango (Fruit)
- Yellow food coloring (optional) (Coloring)
- Powdered sugar (for dusting) (Sweetener)
Cheesecake Filling
- Cream cheese, softened (Dairy)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
- Heavy cream (Dairy)
Mango Topping
- Diced ripe mango (fresh or canned) (Fruit)
- Granulated sugar (Sweetener)
- Lemon juice (Acid)
- Water (Liquid)
- Cornstarch (Thickener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the tropical vibe of this Mango Tango Cheesecake Cake, but here are a few fun variations:
- Different Fruit: Substitute diced pineapple, passion fruit pulp, or even raspberries for the mango in the topping and use corresponding dried fruit in the cake.
- Coconut: Add shredded coconut to the cheesecake filling or sprinkle toasted coconut on top.
- Lime Zest: Add lime zest instead of or in addition to vanilla in the cheesecake filling for extra tang.
- White Chocolate: Drizzle melted white chocolate over the finished cake roll.
- Skip Dried Mango: Omit the dried mango from the cake batter if preferred.
How to Make Mango Tango Cheesecake Cake
Let me walk you through the steps to create this stunning Mango Tango Cheesecake Cake:
Prepare the Cake
- First, I preheat my oven to 350°F (175°C). I grease and line a 10×15-inch jelly roll pan with parchment paper, making sure the parchment extends up the sides slightly.
- In a large bowl, I beat the egg yolks with ½ cup of the granulated sugar until the mixture is pale, thick, and fluffy.
- I stir in the vanilla extract and the optional yellow food coloring.
- In a separate bowl, I sift together the cake flour, salt, and baking powder. I fold in the chopped dried mango.
- In another clean bowl (it must be grease-free!), I whip the egg whites using an electric mixer until soft peaks form.
- Gradually, I add the remaining ¼ cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently, I fold the egg whites into the yolk mixture, incorporating them in thirds to maintain the airy texture. I’m careful not to deflate the egg whites.
- I pour the batter into the prepared jelly roll pan, smoothing the top evenly with an offset spatula.
- I bake for 12-15 minutes, until the cake springs back when touched lightly.
Roll the Cake
- While the cake is baking, I lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, I immediately invert the warm cake onto the prepared towel.
- Carefully, I peel off the parchment paper.
- Starting from the short end, I roll the cake and the towel together into a tight spiral.
- I let it cool completely in the rolled-up towel on a wire rack. This step is crucial for preventing the cake from cracking when I unroll it later.
Make the Cheesecake Filling
- In a bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
- In a separate chilled bowl, I whip the heavy cream until stiff peaks form.
- I gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble the Cake
- Once the cake roll is completely cool, I gently unroll it.
- I spread the cheesecake filling evenly across the surface, leaving a small border along the edges.
- Carefully, I re-roll the cake without the towel.
- I wrap the cake roll tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to set.
Make the Mango Topping
- In a saucepan, I combine the diced mango, granulated sugar, lemon juice, and water.
- I cook over medium heat until the mango softens, about 5-7 minutes.
- I mix the cornstarch with a little bit of cold water to form a smooth slurry.
- I stir the cornstarch slurry into the mango mixture and cook for another 1-2 minutes until the topping has thickened.
- I let the mango topping cool completely.
Decorate and Serve
- I unwrap the chilled cake roll and place it on a serving platter.
- I spoon the cooled mango topping over the Mango Tango Cheesecake Cake.
- I garnish with extra fresh mango pieces if desired.
- Slice and serve!
Tips and Tricks for the BEST Roll Cake
Here are my secrets for making this Mango Tango Cheesecake Cake truly exceptional:
- Don’t Overbake the Cake: The sponge cake should be baked just until it springs back when touched. Overbaking will make it dry and prone to cracking.
- Roll While Warm: Rolling the cake in the towel while it’s still warm is essential for preventing cracks later.
- Use Cake Flour: Cake flour results in a more tender and delicate sponge cake compared to all-purpose flour. 1 1. Cake Flour vs. All-Purpose Flour: Learn the Key Differences – 2025 – MasterClass www.masterclass.com
- Room Temperature Cream Cheese: Ensures a smooth, lump-free cheesecake filling.
- Fold Gently: Be gentle when folding the egg whites and whipped cream to maintain the light and airy texture.
- Chill Thoroughly: Don’t skip the chilling time after assembly; it allows the filling to set properly.
How to Serve
This Mango Tango Cheesecake Cake is perfect for:
- Spring and Summer Gatherings: Its tropical flavors are ideal for warmer weather.
- Brunches: A stunning addition to a brunch buffet.
- Birthdays and Special Occasions: An impressive and delicious celebration cake.
- Dessert Parties: A unique and elegant dessert option.
Serve chilled, sliced into rounds.
Make Ahead and Storage
This cake is great for making ahead! You can make the entire cake roll, wrap it tightly, and store it in the refrigerator for up to 2 days before adding the mango topping. Store leftover cake, covered, in the refrigerator for up to 3 days.
FAQs about Mango Tango Cheesecake Cake
- Can I use frozen mango for the topping?
- Yes, thaw the frozen mango completely and drain any excess liquid before using it in the topping recipe.
- Can I use a different fruit?
- Absolutely! Strawberries, raspberries, or peaches would also work well in both the filling (dried) and topping (fresh/cooked). Adjust sugar as needed.
- Why did my cake crack when rolling?
- This usually happens if the cake was slightly overbaked or not rolled immediately while still warm in the towel. Dusting the towel generously with powdered sugar also helps prevent sticking.
Enjoy this delightful, tropical, and impressive Mango Tango Cheesecake Cake! It’s a beautiful dessert that tastes as good as it looks.
Print
Mango Tango Cheesecake Roll Cake
- Prep Time: 40 minutes
- Chill Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: 8–10 slices 1x
- Category: Dessert, Cake, Roulade
- Cuisine: American, Tropical
Description
This stunning Mango Tango Cheesecake Cake features a light and airy sponge cake rolled up with a creamy cheesecake filling, studded with dried mango, and topped with a vibrant fresh mango sauce. It’s a beautiful and delicious dessert with tropical flavors.
Ingredients
Scale
For the Sponge Cake:
- 4–5 large eggs, separated, room temperature
- 3/4 cup (150g) granulated sugar, divided
- 1–2 teaspoons vanilla extract
- 1/2 cup (63g) cake flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup finely chopped dried mango
- Yellow food coloring (optional)
- Powdered sugar (confectioners’ sugar), for dusting
For the Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 cup (237ml) heavy cream, very cold
For the Mango Topping:
- 2 cups diced ripe mango (fresh or canned – if canned, drain well)
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- Extra diced mango or mango slices, for garnish (optional)
Instructions
1. Prepare the Sponge Cake:
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan. Line the pan with parchment paper, ensuring the parchment extends slightly up the sides. Grease the parchment paper as well.
- Beat Egg Yolks: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar using an electric mixer until the mixture is pale yellow, thick, and ribbons form when the beaters are lifted (about 3-5 minutes). Beat in the vanilla extract and yellow food coloring (if using).
- Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted cake flour, salt, and baking powder. Gently fold in the chopped dried mango.
- Whip Egg Whites: In another clean, grease-free bowl, using clean beaters, whip the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating on high speed until stiff, glossy peaks form. Do not overwhip.
- Fold Batter: Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites in two more additions, alternating with folding in the dry ingredients (flour/mango mixture). Fold until just combined; do not deflate the egg whites.
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it gently and evenly with an offset spatula.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
- Prepare for Rolling: While the cake bakes, lay a clean kitchen towel flat on a work surface and dust it generously with powdered sugar.
- Roll the Cake: As soon as the cake comes out of the oven, immediately invert it onto the prepared, powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll the warm cake and the towel together into a spiral.
- Cool Rolled Cake: Let the cake cool completely in the rolled towel on a wire rack.
2. Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
- In a separate, chilled bowl, whip the very cold heavy cream with clean beaters until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
3. Make the Mango Topping:
- In a medium saucepan, combine the diced mango, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mango softens slightly, about 5-7 minutes.
- In a small bowl, whisk together the 1 tablespoon of cold water and the cornstarch until smooth (slurry).
- Stir the cornstarch slurry into the mango mixture in the saucepan. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and let the mango topping cool completely.
4. Assemble the Cake:
- Unroll and Fill: Once the cake is completely cool, gently unroll it, leaving it flat on the kitchen towel. Spread the cheesecake filling evenly over the surface of the cake, leaving a small border along the edges.
- Re-roll: Carefully re-roll the cake without the towel.
- Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow the filling to set and firm up.
5. Decorate and Serve:
- Unwrap the chilled cake roll and place it seam-side down on a serving platter.
- Spoon the cooled mango topping evenly over the top of the cake roll.
- Garnish with extra diced mango or mango slices, if desired.
- Slice the cake roll with a sharp, serrated knife and serve chilled.
Notes
- Room Temperature Ingredients: Using room-temperature eggs and cream cheese helps ensure a smooth batter and filling.
- Cake Flour: Cake flour creates a lighter, more tender sponge cake. You can substitute all-purpose flour if needed (use the spoon-and-level method for measuring).
- Folding: Be very gentle when folding the egg whites and dry ingredients into the batter to avoid deflating the mixture.
- Rolling the Cake: Rolling the cake while it’s warm prevents it from cracking. Dusting the towel generously with powdered sugar prevents sticking.
- Mango: Use ripe, sweet mangoes for the topping. Fresh or canned (well-drained) work.
- Chilling: Chilling the assembled cake roll is important for the filling to set, making it easier to slice.
- Storage: Store leftover cake roll tightly wrapped in the refrigerator for up to 3 days.