Imported from the web
Mango Sago Cheesecake
A no-bake mango cheesecake inspired by the Mango Coconut Boom drink from Hey Tea. It combines a salty-sweet coconut graham cracker base, mango cream cheese batter with sago and diced mango, and an optional mango gelée topping. The source is paywalled and only the first ingredient is visible in the provided excerpt.
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Ingredients
- 350 g Mango purée (Made from 3–4 ripe mangoes; the visible source does not provide further instructions for preparing the purée.)
Notes
The provided page excerpt is truncated by a subscription prompt after the Mango Purée ingredient section. The article mentions a coconut-and-graham-cracker base, a no-bake mango cream cheese batter with sago and chopped mango, an optional mango gelée, and coconut jasmine ice cream for serving, but does not provide their quantities or preparation steps in the visible source. The author recommends processing the mangoes and toasting the coconut the day before. For gelatin, use cold water to bloom powdered gelatin; once melted, mix it first with a small portion of cheesecake batter before incorporating it into the full batter to prevent clumping.
Nutrition per serving
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