This Mango Cheesecake Gets Bold Flavor From a Surprise Spice

“Mango is the queen of tropical fruits,” author and recipe developer Kiano Moju writes in her cookbook, AfriCali. “Yes, it’s enjoyable on its own, but it surprisingly also pairs well with spice.” Moju proves this with a simple mango cheesecake seasoned with fennel seeds.

Not accustomed to using fennel in desserts? “In the U.S.,” Moju points out, “we typically associate the taste of fennel with savory foods like Italian sausage.” Moju thinks you’ll be delighted by this unexpected flavor combo, though: “But that anise/licorice flavor works wonders to balance out sweetness.”

If you’re eager to try a slice immediately, Moju helpfully reminds you to be patient: “Keep in mind that cheesecake isn’t a last-minute dessert, as it needs to be chilled overnight, so plan accordingly.” But good things come to those who wait, after all.

Mango Cheesecake Recipe

Serves 8-10

Ingredients

For the Crust

• 6 tablespoons unsalted butter
• ½ pound ginger cookies
• 2 tablespoons
• granulated sugar
• 1 pinch fine sea salt

For the Filling

• 32 ounces cream cheese, at room temperature
• 1⅓ cups (270 grams) granulated sugar
• 3 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 2 teaspoons fennel seeds
• 2½ cups mango pulp (see Tip)
• 2 fresh mangoes, for garnish (optional)

Instructions

1. Make the crust: Position a rack in the center of your oven, and preheat to 350°F (180°C). Coat a 9-inch springform pan with nonstick baking spray.
2. Melt the butter in a heatproof dish in the microwave.
3. Finely crush the ginger cookies in a zip-top plastic bag with a rolling pin, or in a food processor. In a medium bowl, mix together the cookies with the melted butter, sugar, and salt. Spoon into the prepared baking pan and using a measuring cup or glass, press it into an even layer. Bake for about 8 minutes, then remove and allow to cool.
4. Make the filling: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and sugar. Once smooth, add the eggs and egg yolks one at a time until combined. Finely grind the fennel seeds in a mortar and pestle or spice grinder. Add the fennel seeds and mango pulp to the bowl and whisk until combined.
5. Pour the cheesecake filling into the cooled crust and place in the center of the oven. Immediately lower the temperature to 325°F (160°C) and bake for 1 hour, until the top has set. The center may still be slightly wobbly. Turn the oven off and let the cheesecake cool inside the oven with the door cracked for 1 hour.
6. Cover the cheesecake with plastic wrap and chill overnight in the fridge before serving.
7. Dice the mango and garnish the top of the cake, if using, before serving.

Tip: You can find mango pulp sold frozen or canned. If mangoes are out of season, these will be much sweeter than what’s on the store shelves. If using fresh mangoes, peel, remove the flesh, and puree in a blender. Discard the seed.

Excerpted from AfriCali. Copyright © 2024, Kiano Moju. Photography Copyright © 2023 by Kristin Teig. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.