Mango cheesecake with coconut sago

As seen in "Dinner at Matt's" cookbook

30 minutes prep.

1.5 hours cooking

Serves 8

Ingredients

  • 3 mangoes, peeled and stones removed, 2 roughly chopped, 1 cubed
  • 4 leaves gold-strength gelatine
  • 500 g cream cheese, softened
  • 80 g caster sugar
  • 1 tablespoon lime juice
  • small handful baby coriander or regular coriander, to garnish
Coconut sago
  • ¼ cup (50 g) sago
  • 400 ml milk
  • 1½ tablespoons caster sugar
  • 200 ml coconut cream
Ginger crumble
  • 100 g ginger nut biscuits, coarsely crumbled
  • 50 g Granita biscuits, coarsely crumbled
  • 1½ tablespoons butter, melted

Method

  1. For the cheesecake filling, place the roughly chopped mango flesh in a food processor or blender and process to a smooth puree. Remove half the puree, transfer to a jug and set aside to use later.
  2. Meanwhile, soften the gelatine in cold water for a minute or so, then remove and place in a saucepan over very low heat until melted.
  3. Add the cream cheese and sugar to the remaining puree in the food processor and process until the mixture is very smooth and the sugar has dissolved. With the motor running, add the melted gelatine and the lime juice and process until smooth.
  4. Divide the mixture among eight 8 cm diameter aluminium ring moulds, then refrigerate overnight or until set.
  5. To make the coconut sago, soak the sago in enough water to cover for 1 hour, then place in a sieve, rinse under cold running water and drain well.
  6. Place the sago, milk and sugar in a saucepan and simmer over low heat, stirring often, for 20 minutes or until the sago is translucent. Allow to cool, then stir in the coconut cream and refrigerate until required.
  7. Preheat the oven to 180°C.
  8. 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.
  9. Bake for 6–7 minutes or until golden, then remove from the oven and allow to cool slightly.
  10. Working quickly, take the ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle some more mixture on top and press down lightly.
  11. To unmould, 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.
  12. Serve the cheesecakes along with a couple of spoonful's of sago, some reserved mango puree, mango cubes and coriander.
  13. Enjoy!
 
RECIPES

Mango cheesecake with coconut sago

As seen in "Dinner at Matt's" cookbook

30 minutes prep.

1.5 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 3 mangoes, peeled and stones removed, 2 roughly chopped, 1 cubed
  • 4 leaves gold-strength gelatine
  • 500 g cream cheese, softened
  • 80 g caster sugar
  • 1 tablespoon lime juice
  • small handful baby coriander or regular coriander, to garnish
Coconut sago
  • ¼ cup (50 g) sago
  • 400 ml milk
  • 1½ tablespoons caster sugar
  • 200 ml coconut cream
Ginger crumble
  • 100 g ginger nut biscuits, coarsely crumbled
  • 50 g Granita biscuits, coarsely crumbled
  • 1½ tablespoons butter, melted

Method

  1. For the cheesecake filling, place the roughly chopped mango flesh in a food processor or blender and process to a smooth puree. Remove half the puree, transfer to a jug and set aside to use later.
  2. Meanwhile, soften the gelatine in cold water for a minute or so, then remove and place in a saucepan over very low heat until melted.
  3. Add the cream cheese and sugar to the remaining puree in the food processor and process until the mixture is very smooth and the sugar has dissolved. With the motor running, add the melted gelatine and the lime juice and process until smooth.
  4. Divide the mixture among eight 8 cm diameter aluminium ring moulds, then refrigerate overnight or until set.
  5. To make the coconut sago, soak the sago in enough water to cover for 1 hour, then place in a sieve, rinse under cold running water and drain well.
  6. Place the sago, milk and sugar in a saucepan and simmer over low heat, stirring often, for 20 minutes or until the sago is translucent. Allow to cool, then stir in the coconut cream and refrigerate until required.
  7. Preheat the oven to 180°C.
  8. 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.
  9. Bake for 6–7 minutes or until golden, then remove from the oven and allow to cool slightly.
  10. Working quickly, take the ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle some more mixture on top and press down lightly.
  11. To unmould, 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.
  12. Serve the cheesecakes along with a couple of spoonful's of sago, some reserved mango puree, mango cubes and coriander.
  13. Enjoy!
 
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