A refreshing chilled cheesecake with mango and lemon flavor with a hint of coconut. It’s a great dessert idea for warm days and beyond!
Ingredients
- Sliced mango – 500 g
- Lemon jelly – 150 g
- Water – 700 ml
- Coconut milk – 400 g
- Milk – 100 ml
- Chia seeds – 4 tablespoons
- Sugar – 4 tablespoons
- Gelatin – 2 tablespoons
Preparation
Step 1: Prepare the Jelly
- In a bowl, sprinkle lemon jelly with warm water. Mix well and set aside to cool.
Step 2: Prepare the Mango Mixture
- Peel the mangoes, remove the pits, and blend them into a smooth puree.
- Add the cooled jelly to the mango puree and mix thoroughly.
Step 3: Chill the Cake Base
- Pour half of the mango mixture onto the bottom of a cake pan lined with baking paper and refrigerate until set. Leave the other half at room temperature.
Step 4: Prepare the White Mixture
- In a saucepan, pour in milk and coconut milk. Add sugar and chia seeds. Heat the mixture until it starts to boil.
- Add gelatin, reduce the heat, and continue stirring. Heat for another 2-3 minutes. Set aside to cool.
Step 5: Assemble and Chill the Cheesecake
- Pour the cooled white mixture over the set mango layer and chill in the refrigerator for about 15-20 minutes until slightly set.
- Then pour the remaining mango mixture on top of the cheesecake and chill for a minimum of 3 hours.
