It's mango season right now. I was thinking whether to eat it plain or include it into a cake. This is a great baking component if you like mango. It tastes well with cream and cheese. The texture complements the cake's flavour and adds to its richness and creaminess. This mango cheesecake is absolutely tasty.

這是一款融合了芒果風味和芝士蛋糕質地的美味佳肴。 現在是芒果季節。我在想是直接吃還是放在蛋糕里。如果你喜歡芒果，這是一個很好的烘焙組合。搭配奶油和奶酪味道很好。質地與蛋糕的風味相得益彰，並增加了其豐富性和奶油味。這個芒果芝士蛋糕絕對好吃。

✅ 6" cake pan (15cm) 250g cream cheese 50g caster sugar 2 whole eggs + 1 egg yolk 1 tbsp corn flour 50g mango puree 110g yoghurt mango flesh

✅ 6" 蛋糕盤 (15cm) 250克 奶油奶酪 50克 細砂糖 2個全蛋+1個蛋黃 1湯匙 玉米粉 50克 芒果泥 110克 酸奶 芒果肉

Pre-heat oven to 200°C, bake around 35 minutes. 將烤箱預熱至 200°C，烘烤約三十五分鐘。

Store in fridge overnight. 放入冰箱保存一夜。