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Recipe of Jelly Mango Mosaic with Cheesecake
Santiago

Santiago Hernández

Recipe of Jelly Mango Mosaic with Cheesecake
Santiago

Santiago Hernández

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Jelly Mango Mosaic with Cheesecake

265 minutes
Easy
12 servings
1
Enjoy the mango season with this cold dessert full of flavor and different textures: a crunchy coconut base with a soft lemon cheesecake with cubes of natural mango, followed by a creamy mango jelly, covered in coconut cream and decorated with a mango sauce Delicious!

Ingredients

  • 2 cups of cookie of coconut, ground for the base
  • 1 Cup of grated coconut toasted, for the base
  • 1 Cup of Butter melted, for the base
  • 4 packages of cream cheese (190g each)
  • 1 1/4 cups of condensed milk for the cheesecake
  • 1/2 Cup of lemon juice for the cheesecake
  • 1 tablespoon of lemon zest for the cheesecake
  • 1 teaspoonful of vanilla for the cheesecake
  • 3 envelopes of grenetina 7 gc / u, for the cheesecake
  • 2 cups of mango in cubes, for the cheesecake
  • 1 package of cream cheese 190g, for mango gelatin
  • 2 cups of evaporated milk for mango gelatin
  • 1 Cup of condensed milk for mango gelatin
  • 1 Cup of mango for mango gelatin
  • 3 envelopes of grenetina (7 gc / u) for mango gelatin
  • 2 cups of mango for mango sauce
  • 4 spoonfuls of sugar for mango sauce
  • 2 spoonfuls of lemon juice for mango sauce
  • 1 teaspoonful of Ron
  • 1 Cup of coconut cream for the cream
  • 1 Cup of cream to beat for the cream
  • 1/2 Cup of coconut toasted, to decorate

    Preparation

    In a bowl, mix the butter with the ground cookies and the toasted coconut. Pour into a cake mold 15 cm in diameter and compact with the help of a spoon to form a base. Reservation.
    For the cheesecake, add the cheese and add the condensed milk, the lemon juice, the grated rind, the vanilla essence and the greenery in the form of string.
    Place mango cubes on the biscuit base, pour the cheesecake, smooth and refrigerate until set.
    For mango gelatin, blend cream cheese with evaporated milk, condensed milk, mango and grenetine in the form of string. Pour over the cheesecake, smooth and refrigerate until set.
    For the mango sauce, cook the mango cubes in a pot over low heat with sugar and lemon juice for about 20 minutes. Add the rum, cook for 5 more minutes and cool.
    Beat the coconut cream with the whipping cream until it forms smooth peaks.
    Unmold the cake and cover the top with a little coconut cream, with a spoon place the mango sauce and marmolea with a wooden stick.
    Garnish with toasted coconut and serve.

    PRESENTATION

    Garnish with coconut cream and marmolea with mango sauce.

    TIPS

    It takes care of the temperatures of the preparations at the time of adding the grenetina, since they can form lumps easily.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    956
    kcal
    48%
    Carbohydrates
    106
    g
    35%
    Proteins
    12.4
    g
    25%
    Lipids
    56.5
    g
    87%
    Fiber
    5.1
    g
    10%
    Sugar
    87.6
    g
    97%
    Cholesterol
    129
    mg
    43%
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