Cold coconut cheesecake with mango
What happens when you combine mango pulp and coconut milk? A perfect cold cheesecake! Coconut and mango are a perfect, exotic combination that you must try. See for yourself how delicious this dessert tastes. Thank you! baked_me_ for this unique recipe!
Number of servings
9
Preparation time
30 min
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INGREDIENTS
- 450 ml Alphonso mango pulp without added sugar QF Quality Food (Leave 5 teaspoons of pulp for decoration)
- 150 ml Organic coconut milk 20-22% House of Asia
- 100 ml Condensed coconut milk QF Quality Food
- 500 g of mascarpone
- 400 g cream cheese
- 20 g gelatin
- 150 g whole grain biscuits
- 65 g melted butter
optional:
- a spoonful of powdered sugar
A METHOD OF PREPARING
- Blend the cookies in a mixer. Meanwhile, melt the butter in a saucepan. Then, let it cool and combine it with the cookies. Spread the mixture in the bottom of a cheesecake pan and press it down gently. (A glass works perfectly for this.) Refrigerate the base for 30 minutes.
- Place the mascarpone and cream cheese in a mixing bowl. Blend until fluffy, then add the mango pulp and condensed coconut milk, and mix until combined.
- In a pot, heat (do not boil) the House of Asia coconut milk and combine with the gelatin, stirring until everything dissolves.
- Next, add the cheese mixture one tablespoon at a time to the gelatin mixture, stirring constantly. Repeat this process until you're sure the mixture won't curdle. At this point, you can add powdered sugar.
- Pour the mixture onto the prepared cookie base. Add the reserved mango pulp to the top of the cheesecake. Spoon it onto the cheesecake in various places, then use a toothpick to create fanciful patterns.
- Place the mixture in the refrigerator to set. At least 6 hours, preferably overnight.
