Mini Mango Cheesecake for #SundaySupper

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When I was first married, I really didn't cook often. My husband and I lived in Las Vegas at the time, and there was never a less expensive place to eat out. Plus, we both grew up hardly ever eating out, so it was a treat we enjoyed often. Fast forward several years, and I cooked at home daily after my son was born. I started keeping track of recipes I used by writing notes in cookbooks or on newspaper clippings reminding myself why I made it and what we thought of it. They were reminders of parties, great times and what we served. So when I opened a binder stuffed with recipe copies, my eye stopped on the notes I made in the margin of this cheesecake recipe. It read: Alex's Kindergarten Graduation 6/96. Oh goodness, the memories! Alex is 25 now, but this cheesecake will forever make me think of him as that little boy proudly walking across the stage to become a first grader!
Isn't that the best thing about food? It evoke memories of good times, good food, and good friends!

I hope this Mini Mango Cheesecake brings wonderful memories for you and that you make it often. Tropical foods is the theme for #Sunday Supper this week, and when I think of tropical foods I think of mango's. They fit into this cheesecake perfectly. To see what everyone else made, read below.

Mini Mango Cheesecake 

 

(Makes 12 mini cheesecakes)

(printable recipe)

1 cup Vanilla Wafers, finely crushed

1/8 cup Butter, melted

12 ounces Cream Cheese, softened

1/3 cup Sugar

1/4 cup Whipping Cream

2 1/2 teaspoons Cornstarch

2 Eggs

1 Egg White

1/4 cup Vanilla Torani Flavoring

1 teaspoon Vanilla Extract

1 Mango

1 Passion Fruit

1/4 cup Sugar

Preheat oven to 350 degrees

Crush your vanilla wafers in a food processor.

If you do not have access to one, place the cookies in 

a plastic zip bag, let the air out, and roll over

them with a rolling pin.

In a small bowl, mix together the vanilla wafer

 crumbs and the butter. 

This is the pan I used. It has little discs in the bottom 

of each hole that enables the cheesecake to pop out easily.

You could also use a mini cupcake pan, but you may 

have to use cupcake papers or cups. They are
bigger pans, so this recipe will not make as much.

Evenly distribute the crumbs into each  hole. Then come

back and smooth them down. Set pan aside.

Cut your mango in to small pieces. If you are unsure of

the best way to cut your mango, you can find answers 

at Mango.org. It is easy and they have a great video.

Use a large mixing bowl to combine your cream cheese,

sugar, whipping cream and cornstarch. Beat until smooth.

Add your eggs and egg white, one at a time, beating after each

addition. Beat in flavoring and vanilla.

Pour batter into each opening in your pan. Do not 

fill all the way.

Place 3-4  pieces of mango in each little cheesecake.

Use a toothpick to submerge them.
Add additional batter if needed.

Bake for 15 minutes at 350 degrees, 

then turn the temp to 200 degrees and bake for 30-40 minutes.

Check with a toothpick to be sure they are done.

Cool for 5 minutes, then release with a knife

around the edges, and let cool completely before removing from pan.

While the cheesecakes are cooling, let's make a

passion fruit and mango sauce for our plate 

and the top of the cheesecakes.

Cut your passion fruit in half.

Scoop out the seeds and run the seeds and the pulp

 through a fine sieve. It will take a few minutes to do 

this, and you will have to press the seeds to get all

the pulp. At this time, place your left over mango pieces

in the blender and puree.

Place the pureed mango and the passion fruit 

juice on the stove. Add your sugar, and bring mix to a boil.
Let boil for 4-5 minutes, until it begins to thicken.
Once thick, remove from heat and let cool.

 Garnish plate with sauce and the pour a little on center
of cheesecake. Enjoy!

Thank you for joining me today!
I hope you will visit other bloggers who are participating in
#Sunday Supper today and check out all their
tropical foods!

Thank you to our hosts this week, Cindy Kerschner of Cindy’s Recipes and Writings
and Marlene Baird of Nosh My Way.

• Chicken and Lemongrass Sugarcane Skewers by Jane's Adventures in Dinner
• Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni's Food
• Larp (Laos chicken salad) by Caroline's Cooking

Breakfast

• Midwest Style Loco Moco by Our Good Life
• Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips

Companions

• Caribbean Black Beans with Rice by A Day in the Life on the Farm

Condiments and Sauces

• Mango Jam by Brunch with Joy
• Thai Sweet Chili Sauce by Magnolia Days

Coolers

• Cilantro Margarita by An Appealing Plan
• Coconut Mojito by Flour On My Face
• Pineapple Upside Down Cake Cocktail by Hezzi-D's Books and Cooks
• Strawberry Lava Flow by Nosh My Way

Main Event

• Bali Spicy Grilled Fish - Ikan Bakar Jimbaran by Food Lust People Love
• Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
• Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
• Grilled Swordfish with Pineapple Salsa by Cooking Chat
• Kalua Pig by Palatable Pastime
• Mango Barbecued Pork Chops by A Kitchen Hoor's Adventures
• Mango Lime Fajitas by Curious Cuisiniere
• Pineapple Pork by Basic N Delicious
• Pineapple, Prosciutto and Arugula Pizza by Family Foodie
• Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
• Shrimp Salad with Avocado Ranch Dressing by Cindy's Recipes and Writings
• Slow Cooker Kalua Pork Tacos by Bobbi's Kozy Kitchen
• Tropical Chicken Burgers by Momma's Meals
• Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla

Delectable Delights

• Seven Layer Bars by That Skinny Chick Can Bake
• Tropical Sunshine Cake by Lifestyle Food Artistry
• Double Ginger Cookies by Pies and Plots
• Majarete Ice Cream by Sew You Think You Can Cook
• Mini Mango Cheesecakes by The Freshman Cook
• Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
• Pumpkin-Coconut Biscotti by What Smells So Good?
• Tropical Fruit Salad by The Redhead Baker
• Tropical Layered Poke Cake by Daily Dish Recipes
• Ube Panna Cotta by The Joyful Foodie
• Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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You can sign up by clicking here: Sunday Supper Movement.