Mango Matcha Pastry is a striking dessert that combines vibrant color, layered texture, and dynamic flavor. It features a soft blue sponge cake base topped with a smooth matcha-infused cheesecake layer and finished with a glossy mango glaze. The tropical brightness of mango balances the earthy richness of matcha, making this pastry both visually captivating and delightfully flavorful.
Why You’ll Love This Recipe
This pastry is more than just beautiful—it’s a sophisticated blend of texture and taste. The soft blue sponge offers a light foundation, while the matcha cheesecake provides a creamy, mildly bitter contrast. The mango glaze crowns the dessert with its fruity brightness and vibrant sheen. It’s perfect for special events, tea time, or as a refined dessert that will wow both visually and in taste. Its layered composition also makes it an excellent choice for make-ahead entertaining.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Blue Sponge Cake:
- all-purpose flour
- sugar
- large eggs
- vanilla extract
- milk
- unsalted butter, melted
- blue food coloring (optional)
For the Matcha Cheesecake Layer:
- cream cheese, softened
- heavy cream
- sugar
- matcha powder
- vanilla extract
- gelatin dissolved in water
For the Mango Glaze:
- mango puree
- sugar
- lemon juice
For Decoration:
- whipped cream
- crushed pistachios
directions
Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Line a round cake pan with parchment paper.
- In a medium bowl, whisk together the flour and sugar.
- In a separate bowl, beat the eggs and vanilla extract until frothy.
- Add the milk and melted butter to the egg mixture and mix until smooth.
- Gradually combine wet and dry ingredients until a smooth batter forms.
- Add a few drops of blue food coloring if desired and mix until evenly colored.
- Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the sponge cake completely before assembling.
Make the Matcha Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and sugar until creamy and lump-free.
- In a separate bowl, combine heavy cream, matcha powder, and vanilla extract. Whisk until fully incorporated.
- Slowly mix the matcha cream into the cream cheese mixture until smooth.
- Add the dissolved gelatin and mix thoroughly.
- Pour the matcha mixture over the cooled sponge cake and refrigerate for at least 2 hours or until firm.
Make the Mango Glaze:
- In a saucepan, combine mango puree and sugar. Heat over medium heat until the sugar dissolves.
- Stir in lemon juice and remove from heat.
- Let the glaze cool slightly before pouring it evenly over the set matcha cheesecake layer.
Assemble the Mango Matcha Pastry:
- Once the mango glaze is firm, top with whipped cream.
- Garnish with crushed pistachios for color and crunch.
Serve and Enjoy:
- Slice with a clean, sharp knife for smooth edges.
- Serve chilled for a refreshing, layered dessert experience.
Servings and timing
Servings: 8 servings
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 3 hours
Calories: Approximately 280 kcal per serving
Variations
- Coconut Sponge Base: Substitute part of the milk with coconut milk for a tropical twist.
- Gelatin-Free Version: Use agar-agar as a vegetarian alternative to gelatin.
- Layered Glass Cups: Assemble individual portions in clear cups for a parfait-style presentation.
- Berry Topping: Add sliced strawberries or raspberries on top of the glaze for extra freshness.
- No Food Coloring: Skip the blue food coloring for a more natural look while keeping the same flavor.
storage/reheating
Store the Mango Matcha Pastry in an airtight container in the refrigerator for up to 3 days. Serve directly from the fridge for best texture. Freezing is not recommended, as the gelatin in the cheesecake and mango glaze may alter in consistency upon thawing. Reheating is not needed for this chilled dessert.
FAQs
Can I use store-bought mango puree?
Yes, as long as it’s unsweetened or minimally sweetened. Adjust added sugar to taste.
What type of matcha should I use?
Use culinary-grade matcha for baking. It provides the right balance of flavor and cost.
Can I use agar-agar instead of gelatin?
Yes, use agar-agar powder and follow package instructions. It sets faster and firmer than gelatin.
How do I keep the sponge cake from drying out?
Do not overbake and ensure it’s stored covered until assembly.
Can I make this dessert in advance?
Yes, it’s ideal for preparing a day ahead to allow the layers to set and flavors to develop.
Is the food coloring necessary?
No, it’s optional and only for visual appeal. The flavor remains unaffected without it.
Can I substitute cream cheese?
Mascarpone can be used for a lighter texture, but it will slightly alter the flavor.
How do I get a smooth glaze?
Strain the mango puree before heating if it contains fibers or pulp for a silky finish.
Can I use frozen mango?
Yes, thaw and puree the mango before using. Adjust sugar based on the sweetness of the fruit.
How should I cut the cake for clean slices?
Chill thoroughly and use a sharp knife dipped in warm water, wiping between each cut.
Conclusion
Mango Matcha Pastry is a show-stopping dessert that’s as sophisticated as it is satisfying. The delicate layers of sponge, creamy cheesecake, and tropical glaze create a harmonious flavor profile that’s fresh, earthy, and sweet. Whether you’re hosting a special gathering or looking to impress with something unique, this pastry is a vibrant and memorable choice.
PrintMango Matcha Pastry
A visually stunning and flavor-packed dessert combining a soft blue sponge cake, creamy matcha cheesecake filling, and a glossy mango glaze, balanced with earthy and tropical notes for a truly unique pastry experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- A few drops of blue food coloring (optional)
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin dissolved in 3 tablespoons water
- 1/2 cup mango puree
- 1 tablespoon sugar (for glaze)
- 1/2 teaspoon lemon juice
- Whipped cream (for decoration)
- Crushed pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a round cake pan with parchment paper.
- Whisk together flour and sugar in one bowl. In another, whisk eggs and vanilla until frothy.
- Add milk and melted butter to the egg mixture. Combine wet and dry ingredients to form a smooth batter.
- Add blue food coloring if desired and mix until evenly colored. Pour into cake pan and bake 20–25 minutes.
- Let cake cool completely before adding other layers.
- For the cheesecake layer, beat cream cheese and sugar until smooth.
- In a separate bowl, whisk heavy cream, matcha powder, and vanilla until combined.
- Gradually add matcha mix to cream cheese mixture and blend until smooth.
- Stir in dissolved gelatin and mix thoroughly. Pour over cooled sponge cake and refrigerate at least 2 hours to set.
- For the glaze, heat mango puree and sugar in a saucepan until sugar dissolves. Add lemon juice and remove from heat. Cool slightly.
- Pour glaze over the set matcha cheesecake layer. Refrigerate until the glaze is set.
- Top with whipped cream and garnish with crushed pistachios.
- Slice and serve chilled.
Notes
- Ensure each layer is fully set before adding the next for clean layers and structure.
- Use ripe mangoes for the glaze for the best flavor and color.
- Gelatin must be fully dissolved to achieve a smooth and stable cheesecake layer.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg