Cold cheesecake with mango pulp
Looking for a unique, delicious, and beautiful cold cheesecake recipe? We have the perfect summer recipe for you. Łukasz Majchrowski food_squareCheesecake, or rather skyrnik, because its base is skyr yogurt, has a perfectly balanced flavor of sweetness and refreshing mango, and is also full of nutritious ingredients. This dessert can be eaten without guilt. Be sure to try it!
Number of servings
12
Preparation time
40 min.
Print recipe
INGREDIENTS
Bottom from amaranth:
- 60-80 g expanded amaranth
- 50 g coconut flakes
- 100 g dried dates
- 30 g coconut oil
- 30 g almond butter or other nut butter
Mango Skyrnik:
- 350 gr Mango Alphonso pulp without added sugar QF Quality Food
- 5 teaspoons of agar (15 g)
- 1 kg of natural skyr (Icelandic-style yogurt)
- 100 g sugar, erythritol or xylitol (amount as desired)
- 50 ml of water
Mango jelly:
- 500 g Alphonso mango pulp
- 2 teaspoons of agar (6 g)
Decoration:
- half a fresh mango
- a handful of dried coconut flakes or coconut flakes
- a few freeze-dried raspberries
A METHOD OF PREPARING
Amaranth crust
- Cover the dates with boiling water and let them sit for fifteen minutes. Drain the water and blend until smooth. mash potatoes along with coconut oil and almond butter using a blender. Combine with amaranth and coconut flakes and knead the mixture with your hands until it starts to stick together.
- Press the mixture firmly into the bottom of a 23-24 cm round springform pan lined with baking paper, smoothing it out with your hands. Smooth the surface with a spatula and refrigerate for at least 30 minutes.
Skyrnik with mango
- Remove the skyr from the refrigerator about an hour before making the dough to allow it to warm up.
- Pour the pulp into a pot, add water, agar, and sugar or your chosen sweetener. Blend everything in a blender until thoroughly combined.
- Place the saucepan over low heat and bring to a boil. Heat the mixture for about 5 minutes, until the agar begins to gel and the mixture thickens significantly.
- Transfer the skyr to a bowl and pour in the mango mixture. Quickly mix everything together using a spatula or whisk.
- Pour the mixture immediately onto the cooled amaranth base and smooth it out with a spatula. (Agar sets very quickly even at room temperature, so this should be done immediately after mixing.) Refrigerate the skyrnik until set (this should take no longer than 30 minutes) and prepare the jelly.
Mango jelly
- Pour the pulp into a pot, add the agar and blend everything with a blender.
- Place the saucepan over low heat and bring to a boil. Heat the mixture for about 5 minutes, until the agar begins to gel.
- Pour the prepared jelly onto the slightly set skyrnik and place it back in the fridge for at least an hour.
- Decorate the top of the cake with mango slices, coconut and freeze-dried raspberries.
