Mango Sago Cheesecake
This recipe first appeared on half-baked. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
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.
- Good for
- Snacks
- Cuisine
- East Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 350 g before cooking, which is about 45 g per serving.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 26
- Protein
- 0 g
- Carbs
- 7 g
- Fat
- 0 g
- Fiber
- 1 g
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