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Trini Mango Cheesecake
June 23, 2010

Looking at the reviews beforehand I suppose would have been wise, but you shouldn't have to consult reviews in a published recipe, in my opinion, to avert disaster. The crust, okay, so you can't go wrong if you buy one. I chose to make my own - just as easy, probably cheaper, and tastes better and fresher: 1-1/4 c. graham cracker crumbs, 5 T. melted butter, 2 T. sugar - in a 9" springform pan. The cheesecake filling is standard - can't go wrong there either. But the topping... what a watery mess. Either reduce the nectar, probably by half, or increase the cornstarch, probably by double. If you don't you'll end up having to do what I did and have to struggle to fix this after the fact. Also, I don't undertstand the reason for tossing the boiling hot juice with the fresh mango - -unless you're trying to cook the mango (not). Once done, this is very good as well as pretty - four stars for sure. On its own, prepared as the recipe directs? - a store bought crust with a basic cheesecake filling topped with chopped mangoes suspended in juice. And, given what you'd end up with, three stars is generous, two stars is more accurate, but I don't want to discourage anyone from trying this recipe with some important modifications.

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