This is a fresh and exotic Easter dessert. A biscuit base, a creamy mass, mango purée and crispy coconut chips. All the ingredients come together for a perfect fruity dessert!
Prep Time: approx. 35 minutes
Rest Time: approx. 4 h
Difficulty: easy
For: a 9 inches (24 cm) diameter hinged mold
Ingredients
For the biscuit base
- 5,5 oz of Graham crackers (150 g)
- 1/3 cup of butter (80 g)
For the mango purée
- 2 mangos
- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
- 1 sachet of agar-agar
For the creamy filling
- 14 oz of plain yogurt (400 g)
- 7 oz of cream cheese (for instance Philadelphia, 200 g)
- 4 tablespoons of sugar
- 1 cup of whole cream (2.5 dl)
For garnish
- 4 tablespoons of coconut chips
Instructions
- Biscuit Base: Finely mix the biscuits. Melt the butter in a saucepan, stir in the biscuits. Spread the mass on the bottom of the buttered and lined mold, press down well, put in the fridge.
- Mango Purée: Peel and chop the mangoes, mix with the sugar and lemon juice. Pour into a saucepan with the agar-agar. Bring to the boil, then remove from the pan and leave to cool. The agar-agar will “solidify” the purée, an important step when removing from the mold!
- Creamy Filling: Whip the whipped cream. In a bowl, mix well the yogurt, cream cheese, sugar and 1/4 of the mango purée. Gently fold the whipped cream into the mixture.
- Spread the rest of the mango purée above the “cream”.
- Leave to rest for about 4 hours in the refrigerator. Carefully remove the circle from the mold.
- Sprinkle the cheesecake with coconut chips just before serving.