Tart mangoes and dark chocolate come together beautifully in Chocolate Mango Cheesecake. The dark chocolate crust is topped with a creamy chocolate cheesecake layer and a tart mango cheesecake layer. The whole cheesecake is topped with a tart mango puree.

Cambodia has tons of fruit. There are many fruits here that I’ve never seen outside Cambodia and some that I’ve seen elsewhere but have more intense flavors. There are probably 20 varieties of bananas here. The most popular ones are no longer than your fingers and very sweet. They leave American bananas in the dust for flavor.

Another familiar favorite of mine is mango. Mangoes (Svay in Khmer) are so common here there’s even a region of Cambodia named after them (Svay Rieng). Most often, you see them in shakes but there are times you find them in desserts here. The local favorite is “sticky rice.” Sticky rice is sweetened rice served with fruit – usually mango.

I love the tart flavor of mangoes. They go so well with chocolate too. I found a recipe for mango cheesecake that most people said was a bit weak on flavor so I added more mango puree, a little lime juice and some orange flavoring (you can use orange extract, Grand Marnier, or Cointreau). I also topped the cheesecake with a little more mango puree.

Chocolate Mango Cheesecake

Ingredients

Crust

2 cups chocolate cookie crumbs (or chocolate cereal crumbs or chocolate graham cracker crumbs)
¼ cup butter melted

Chocolate layer

8 ounces cream cheese softened
4.5 ounces dark chocolate, melted (I used ¼ of a Trader Joe's 72% Cocao Dark Chocolate Pound Plus bar)
2 tablespoons cocoa
½ cup sugar
2 eggs

Mango layer

8 ounces cream cheese softened
2 eggs
1 ½ cups mango puree (2 large mangoes)
¼ cup sugar
1 teaspoon Grand Marnier or orange extract

Mango topping

1 mango pureed (about ¾ cup puree)
juice of 1 small lime (about 1 tablespoon)
Chocolate curls (Optional)

Instructions

Preheat oven to 350°F. Stir cracker crumbs and melted butter together until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of 9 inch springform pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
Melt chocolate and blend in 8 ounces softened cream cheese.
Blend in 2 eggs, cocoa and sugar until smooth.Pour onto prepared crust.
In a separate bowl, blend 8 ounces cream cheese with 2 eggs until smooth.
Add mango puree, sugar, and Grand Marnier (or orange extract).
Pour on top of chocolate cheesecake mixture (swirl if you like)
Bake at 325°F for 1 hour 25 minutes. Center should be almost set and edges should be slightly browned when done.
Cool completely and then refrigerate.
Before serving make the mango topping by mixing the lime juice into the mango puree. Pour on top of cooled cheese cake.
If desired, make chocolate curls or add thin broken chocolate to the top as well.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 244mgCarbohydrates: 43gFiber: 2gSugar: 34gProtein: 6g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary requirements.

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Chocolate Mango Cheesecake