1. Preheat and Prepare the Pan:

• Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to prevent the cheesecake from sticking.

2. Puree the Mangoes:

• Puree the ripe mangoes in a blender or food processor until smooth and set them aside.

3. Melt the Cream Cheese Mixture:

• In a double boiler, melt cream cheese, unsalted butter, and whole milk together until smooth. Allow the mixture to cool slightly.

4. Whisk the Egg Yolks and Sugar:

• In a separate bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Add the vanilla extract, the cooled cream cheese mixture, and mango puree. Mix well to combine.

5. Add Dry Ingredients:

• Sift in the cake flour, cornstarch, and salt. Gently fold the dry ingredients into the mango batter until just combined.

6. Whip the Egg Whites:

• In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mango batter to maintain a light, airy texture.

7. Bake the Cheesecake:

• Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles. Bake for 60-70 minutes or until the cheesecake is golden and set.

8. Cool and Refrigerate:

• Let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes. Then, refrigerate for a few hours or overnight before serving.