Mango Mosaic Jelly with Cheesecake
Enjoy mango season with this cold dessert full of flavor and different textures: a crunchy coconut base with a smooth lemon cheesecake with pieces of fresh mango, followed by a creamy mango jelly, topped with coconut cream and decorated with a mango sauce. Delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 2 cups cookies, of coconut, ground for the base
- 1 cup shredded coconut, toasted, for the base
- 1 cup butter, melted, for the base
- 4 packages cream cheese, (190g each)
- 1 1/4 cups condensed milk, for the cheesecake
- 1/2 cups lime juice, for the cheesecake
- 1 tablespoon lime zest, for the cheesecake
- 1 teaspoon vanilla essence, for the cheesecake
- 3 envelopes unflavored gelatin powder, 7 g each, for the cheesecake
- 2 cups mango, in cubes, for the cheesecake
- 1 package cream cheese, 190g, for the mango jelly
- 2 cups evaporated milk, for the mango jelly
- 1 cup condensed milk, for the mango jelly
- 1 cup mango, for the mango jelly
- 3 envelopes unflavored gelatin powder, (7 g each) for the mango jelly
- 2 cups mango, for the mango sauce
- 4 tablespoons sugar, for the mango sauce
- 2 tablespoons lime juice, for the mango sauce
- 1 teaspoon rum
- 1 cup coconut cream, for the cream
- 1 cup whipping cream, for the cream
- 1/2 cups coconut, toasted, for decoration
Preparation
4h
25 mins
Low
- In a bowl, mix the butter with the crushed cookies and toasted coconut. Pour into a 15 cm diameter cake pan and press down with a spoon to form a base. Set aside.
- For the cheesecake, cream the cheese and add the condensed milk, lemon juice, zest, vanilla extract, and the gelatin in a thin stream.
- Place mango cubes on the cookie base, pour the cheesecake, smooth it out, and refrigerate until set.
- For the mango jelly, blend the cream cheese with the evaporated milk, condensed milk, mango, and the gelatin in a thin stream. Pour over the cheesecake, smooth it out, and refrigerate until set.
- For the mango sauce, cook the mango cubes in a small pot over low heat with sugar and lemon juice for about 20 minutes. Add the rum, cook for 5 more minutes, and cool.
- Whip the coconut cream with the whipping cream until soft peaks form.
- Unmold the cake and cover the top with a little coconut cream, using a spoon to place the mango sauce and swirl with a wooden skewer.
- Decorate with toasted coconut and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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