Instructions:
1. Prepare the Mango Puree:
Peel and chop the mango, then blend it in a food processor or blender until smooth. If the mango is very sweet, you can add a small amount of lemon juice to balance the flavors. Set the puree aside.
2. Preheat the Oven:
Preheat your oven to 320°F (160°C). Grease and line the base and sides of an 8-inch (20 cm) round cake pan with parchment paper. For a water bath, wrap the bottom of the cake pan with aluminum foil to prevent water from seeping in during baking.
3. Make the Cream Cheese Mixture:
In a heatproof bowl, combine the cream cheese, butter, and milk. Set the bowl over a pot of simmering water (double boiler method) to gently melt the ingredients together, stirring occasionally until smooth.
Once melted, remove from the heat and stir in the granulated sugar, flour, cornstarch, and vanilla extract until fully combined. Let it cool slightly.
Add the mango puree into the cooled cream cheese mixture and stir until well incorporated.
4. Prepare the Egg Yolks:
In a separate bowl, whisk the egg yolks lightly, then gradually add them to the cream cheese and mango mixture, stirring gently until the yolks are fully incorporated. Set aside.