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Melissa Veytia

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Jelly Mango Mosaic with Cheesecake

4h
25 mins
Low
258
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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!
Learn more about Melissa Veytia

Ingredients

12 portions
  • 2 cups cookie, of coconut, ground for the base
  • 1 cup grated 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 lemon juice, for the cheesecake
  • 1 tablespoon lemon zest, for the cheesecake
  • 1 teaspoon liquid vanilla, for the cheesecake
  • 3 envelopes gelatin, 7 gc / u, for the cheesecake
  • 2 cups mango, in cubes, for the cheesecake
  • 1 package cream cheese, 190g, for mango gelatin
  • 2 cups evaporated milk, for mango gelatin
  • 1 cup condensed milk, for mango gelatin
  • 1 cup mango, for mango gelatin
  • 3 envelopes gelatin, (7 gc / u) for mango gelatin
  • 2 cups mango, for mango sauce
  • 4 tablespoons sugar, for mango sauce
  • 2 tablespoons lemon juice, for mango sauce
  • 1 teaspoon Rum
  • 1 cup coconut cream, for the cream
  • 1 cup whipping cream, for the cream
  • 1/2 cups 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. Reserve.
For the cheesecake, add the cheese and add the condensed milk, the lemon juice, the grated rind, the vanilla essence and the grenetine 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 decorate 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 grenetine, since they can form lumps easily.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Sánchez Sánchez
29/04/2020 18:56:39
Me encantó
perla Curiel
04/08/2019 00:31:11
😉
Laura Montaño
13/06/2019 00:15:17
Se ve deliciosa, la haré !!! 😉
Marlene López
20/06/2018 17:21:42
Se ve muy rica, pronto la haré 😆

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