About the Recipe
When I discovered that Selefina Sphad mango powder I immediately became excited at the thought of all the various recipes I would want to create with it. Ripe mangos are not always an easy find around here, so having mango in powdered form available to me whenever I needed it was like hitting the jackpot!
One of my favorite flavor pairings with mango is lime and one of my favorite desserts is cheesecake. I knew right away that this had to be the first recipe I made with this beautiful orange powder.
The creaminess of the cheesecake pairs so beautifully with the sweet citrusy taste of both the mango and lime. The mango juice powder tastes exactly like a perfectly ripe mango. With all the tropical notes of peach and pineapple mixed in with some citrus. Honestly, I now want to put this powder into everything. It's so good.
Ingredients
For the crust:
1½ CUPS graham cracker crumbs
¼ CUP melted butter
2 TBSP sugar
¼ CUP shredded coconut (optional)
For the mango Swirl:
½ CUP mango powder
2 TBSP water
1 TBSP sugar
For the Cheesecake Filling:
16 OZ cream cheese, softened
½ CUP sugar
2 eggs
zest and juice of 1 lime
1 TSP vanilla extract
Preparation
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
In a small bowl, mix together mango powder, water, and sugar until it forms a smooth paste. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Mix in lime zest, lime juice, and vanilla extract until fully incorporated.
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Drop spoonfuls of the mango swirl mixture on top of the cheesecake filling. Use a knife or toothpick to create a marbled effect by swirling the mango mixture into the cheesecake batter.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Turn the oven temperature off without taking the cheesecake out. Let the cake sit in the oven as it cools for about an hour.
Remove the cheesecake from the oven and let the cheesecake bars cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours, or overnight, before slicing into bars and serving.
Storing:
These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container.
Tips
If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'.
Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that?
