Cold coconut cheesecake with mango pulp
July 30th is International Cheesecake Day! Celebrate this special day with this unique coconut and mango cheesecake recipe. Sweet mango pulp and creamy coconut milk create a unique combination. Be sure to try this recipe from baked_teddy_bears. – it's a real feast for the senses!
Number of servings
9
Preparation time
30 min.
Print recipe
INGREDIENTS
- 150 ml Organic coconut milk 20-22% House of Asia
- 450 ml Alphonso mango pulp without added sugar QF Quality Food (Leave 5 teaspoons of pulp for decoration)
- 100 ml of condensed coconut milk
- 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.
