Mini cheesecakes with coconut cream and mango pulp
Fancy a bit of exoticism? Monika deliciousdeliciously comes to you with the perfect idea for mini cheesecakes with sweet mango pulp and creamy Kara coconut milk. They look delicious, and they are!
Number of servings
12
Preparation time
45 min.
Print recipe
INGREDIENTS
- 70 ml Coconut cream 23-26% Kara
- 50 ml Alphonso mango pulp without added sugar QF Quality Food
- 12 marquise cookies
- 400 g cottage cheese, ground three times
- 70 g of fine sugar
- 2 tablespoons of vanilla sugar
- 1 egg
- 1 egg yolk
- 200 ml of whipping cream 36%
- 1 tablespoon of powdered sugar
- Fresh mango – optional for decoration
- Dried cornflower petals – optional for decoration
A METHOD OF PREPARING
1. Line a muffin tin with cupcake liners. Preheat the oven to 140°C (350°F). Boil water in a kettle.
2. Place the cookies in the bottom of the cupcake liners. One cookie per cupcake liner.
3. Place the cheese in a bowl, add sugar, vanilla sugar and mix, but not too long so as not to aerate the mixture.
4. Add the egg and egg yolk and mix. Then pour in the Kara coconut cream. Mix everything together with a spatula.
5. Transfer the cheesecake mixture to a pastry bag and pipe it into the cupcake liners, filling them 3/4 of the way. Top with 1 teaspoon of mango pulp and create fancy eyes with a toothpick.
6. Place a baking tray on the bottom of a preheated oven and pour in about 300 ml of hot water. Place the tray with the cheesecakes in it and bake for about 30 minutes.
7. Remove the cheesecakes from the oven and let them cool. You can remove them from the cupcake liners.
8. Whip the chilled heavy cream with powdered sugar until thick. Transfer to a piping bag fitted with a decorative tip and pipe rosettes onto the cooled cheesecakes. Garnish with chopped mango and cornflower petals.
