Guest Recipe: Kiano Moju's Mango Cheesecake

A classic dessert with a spiced twist that’ll keep guests guessing. {v, nf}

Sweet, spiced, and sun-drenched, this Mango Fennel Cheesecake from Kiano Moju’s AfriCali is a vibrant take on a classic dessert—perfect for sharing on these warm weekends.

It’s a combination that surprises in the best way. While fennel is often reserved for savoury recipes, here it lifts the fruit’s sweetness and gives the cheesecake a subtle edge.

Serve it as the finale to a relaxed alfresco dinner, or slice it up to share with friends for an afternoon treat—either way, this one’s a keeper.

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You can see more of Kiano over on her Instagram for a feed full of delicious recipes and foodie inspiration.

MANGO CHEESECAKE

{v, nf}

SERVES: 8 - 10

THE 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)

THE METHOD

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.

Melt the butter in a heatproof dish in the microwave.

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.

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.

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.

Cover the cheesecake with plastic wrap and chill overnight in the fridge before serving.

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.

Abbreviations:

v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Excerpted from AfriCali. Copyright © 2024, Kiano Moju. Photography Copyright © 2023 by Kristin Teig.