What is a mangonada made of?

A traditional mangonada is made with mango purée, chamoy, lime juice, and chili powder like Tajín. It’s served frozen or icy, often layered like a slushy and topped with tamarind candy straws. In this Mangonada Cheesecake version, those flavors are folded into a creamy baked dessert, creating a vibrant twist on two classics.

What is the difference between Mexican cheesecake and regular cheesecake?

Mexican cheesecake often uses condensed milk, cinnamon, or fruit-forward fillings. It leans into flavor combos like citrus, caramel, or spice. It’s also less fussy—no water baths, no complicated steps. This recipe fits right in with my Mexican cheesecake recipe approach: bold, simple, and beginner-friendly.

Is mango good with cheesecake?

Absolutely! Mango brings a lush tropical sweetness and smooth texture that complements the richness of cream cheese perfectly. Combined with zesty lime and the bold, tangy heat of chamoy, it creates a harmonious fusion of sweet, spicy, and tart flavors in every bite. I’ve used similar fruity touches in my ice cream cake cheesecake with great success.

What is a mango cheesecake?

Mango cheesecake is just what it sounds like: a traditional cheesecake base infused with mango purée. Some versions skip the oven, while others—like this one—are baked to perfection. What truly makes this mangonada-inspired treat stand out is its vibrant topping: a punchy mix of chamoy and chili-lime seasoning that channels the bold flavors of classic Mexican street snacks.

Ultimate Mangonada Cheesecake – 5-Star Delicious Fiesta

Name: Mangonada Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 6 h
Cuisine: Mexican
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tbsp melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup sour cream; 2 large eggs; 1 1/2 cups frozen mango, thawed and puréed; 1 tbsp fresh lime juice; 1/4 cup chamoy (plus more for topping); Tajín to sprinkle

Description

This mangonada cheesecake blends sweet mango, creamy cheesecake, spicy chamoy, and Tajín into one unforgettable Mexican dessert.

Ingredients

Scale

1 1/2 cups graham cracker crumbs

5 tbsp melted butter

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

1 1/2 cups frozen mango, thawed and puréed

1 tbsp fresh lime juice

1/4 cup chamoy (plus more for topping)

Tajín to sprinkle

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Instructions

1. Preheat oven to 325°F. Grease a springform pan.

2. Mix graham crumbs and butter. Press into the bottom of the pan. Bake for 8 minutes. Cool.

3. Beat cream cheese and sugar until smooth. Add sour cream.

4. Mix in eggs one at a time. Stir in mango purée and lime juice.

5. Pour filling into crust. Swirl chamoy on top.

6. Bake 45–50 minutes until edges are set but center jiggles.

7. Cool completely, then chill 4+ hours or overnight.

8. Drizzle more chamoy and sprinkle Tajín before serving.

9. Garnish with fresh mango or tamarind straws.

Notes

Frozen mango works great—just thaw and purée.

Make a day ahead and decorate right before serving.

Swap Tajín with chili-lime seasoning of your choice.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 220mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg