Cheesecake with tapioca and mango mousse
There are plenty of no-bake cheesecake recipes, but you've definitely never seen one like this! Justyna from Smękłe Forlce She's prepared an amazing recipe for a cheesecake with tapioca pearls and mango pulp. The tapioca adds a unique texture, and the sweet mango pulp is the perfect finishing touch to this unique dessert. Try it for yourself and see how delicious cold cheesecake can be! Check out the step-by-step instructions for making this delicious dessert. Click here>
Number of servings
10
Preparation time
30 min
Print recipe
INGREDIENTS
- 120 gr Tapioca pearls QF
- 1 can Alphonso Mango Pulp No Added Sugar 450g QF
- 100 g sponge cake or biscuits
- 60 g butter
- 1 strawberry jelly
- 6 tablespoons of sugar
- 200 g ground cottage cheese
- A spoonful of gelatin
- Fresh strawberries for decoration
A METHOD OF PREPARING
- Crush the biscuits by hand or in a blender and knead them with the butter. Spread the mixture over the bottom of a 20 cm baking tin.
- Cook the tapioca with sugar according to the package instructions. Once it has cooled slightly, add the cream cheese and liquid jelly, mixing well.
- Pour the cheese mixture onto the biscuit base and place in the fridge until it sets slightly.
- Pour 3-4 tablespoons of water over a tablespoon of gelatin and wait for it to swell. Then, place the container in a bowl of boiling water (a water bath) and stir thoroughly until the gelatin dissolves. Add the mango pulp and stir until combined.
- Pour the pulp onto the slightly set cake, decorate with strawberries and place in the fridge for a few hours.
