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Mango Cheesecake with Coconut Tapioca
Recipe by Matt Moran
Try to re-create this delicious recipe at home!
- Steps
- Ingredients
Steps
- Pre-heat oven to 180°C. Line an oven tray with baking paper. Lightly grease the inside of four 8cm x 3cm deep aluminum ring molds with vegetable oil and place onto the tray.
- For cheesecake filling, place mango flesh in a food processor and process to smooth puree. Remove half the puree (about 100g), transfer to a jug and set aside.
- Add cream cheese and sugar to remaining puree in the food processor and process until mixture is very smooth and the sugar has dissolved.
- Soften the gelatin sheets in cold water for 1 minute, remove from water and place the softened gelatin into a small saucepan over low heat, stir for 1 minute until just melted.
- With the motor running, add the melted gelatin slowly in a thin steady stream to the cream cheese mixture and process until smooth then add lime juice. Divide the mixture among the molds, place into the fridge to set.
- For coconut Tapioca, place soaked Tapioca into a sieve and rinse under cold running water and drain well.
- Place Tapioca, milk and sugar in a saucepan and simmer over low heat, stirring often for 20 minutes or until Tapioca is translucent. Chill in refrigerator until cold, then stir in the coconut cream, refrigerate until cold.
- Meanwhile, place the crumbled biscuits into a food processor and blend to fine crumbs. Transfer to a large bowl and mix in the melted butter, then spread the mixture out onto a baking tray, pressing down to form a thin layer. Bake for 6-7 minutes or until toasted, then remove from the oven and allow to cool slightly (about 10 minutes).
- Working quickly, take ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle more (1 tablespoon) mixture on top and press down lightly.
- To un-mold, hold the ring over a serving plate and push lightly on top – the warmth of your fingers will loosen the cheesecake and it should slide out.
- To serve, place cheesecakes next to a couple of spoonfuls of Tapioca, a smear of reserved mango puree, mango cubes and coriander.
Notes
Preparation: 50 minutes Cooking: 30 minutes, plus chilling and setting time
