7/22/2019 Mango Cheesecake With Coconut Tapioca[1]

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Mango Cheesecake with Coconut Tapioca

Recipe by: Matt Moran serves 4

Ingredients

Vegetable oil for greasing

Cheesecake filling

1 mango (about 375g), flesh roughly chopped

250g cream cheese, at room temperature, chopped

40g caster sugar

2 gelatin leaves, gold strength

2 teaspoons lime juice

Coconut Tapioca

25g Tapioca (pre-soaked in water for 1 hour, drained)

200ml full cream milk

3 teaspoons caster sugar

100ml coconut cream

Ginger crumble

50g (4) ginger nut biscuits, coarsely crumbled

25g (2) granita biscuits, coarsely crumbled

3 teaspoons butter, melted

To serve

Small handful baby coriander

1 mango, cubed

Method

1. Pre-heat oven to 180C. 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.

2. 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.

3. Add cream cheese and sugar to remaining puree in the food processor and process until mixture is very smooth and the sugar

has dissolved.

4. 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.

5. 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.

6. For coconut Tapioca, place soaked Tapioca into a sieve and rinse under cold running water and drain well.

7. 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.

8. 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).

9. 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.

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10.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.

11.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