Mango Cheesecake Recipe With A Caribbean Flair
Pemos Restuarant
Camps, Nevis
March 14, 2010
Ingredients:
1 Store bought Graham Cracker crust
3 Large ripe mangoes, diced
3 Packages Philadelphia cream cheese, softened (8 Ounces, NOT the light non-sense)
1¼ Cups sugar
1 Teaspoon (REAL) vanilla extract
4 Large AA eggs
Cooking Method:
Process mangoes in food processor or blender until puréed . With an electric mixer, beat Philadelphia cream cheese, 1¼ cups sugar, and vanilla extract until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango purée.
Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack for at least one hour. Cover and chill for at least eight hours.
Garnish with fresh mango slices, fresh strawberries, and fresh mint if so desired
Author’s Note: This dessert goes down really nice with a glass of Guavaberry Liquor, and Espresso 
