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!
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Ingredients12 portions
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.
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