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Tropical Cream Cheese Filling

Use this recipe when making our Mango Papaya Cake.

  • Yield: Makes about 8 cups batter

Source: Martha Stewart Weddings, Spring 2006


  • 2 cups mango puree
  • 3 1/2 teaspoons unflavored gelatin
  • 4 pounds cream cheese, room temperature
  • 2 1/2 cups sifted confectioners' sugar
  • 1 cup heavy cream
  • 1 cup chopped papayas (about 1 1/2)
  • 1 cup chopped mangos (about 1 1/2)


  1. Heat mango puree in a small saucepan until warm. Remove from heat. Sprinkle with gelatin; stir. Let soften 5 minutes.
  2. Put cream cheese, sugar, and cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Mix in puree mixture. Strain to remove any remaining lumps.
  3. Fold in chopped mango and papaya. Refrigerate in an airtight container overnight.

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