In the blink of an eye summer is o v e r. I still find myself gravitating towards fruity desserts and fresh fruits like mango (even if mango season is over). These mango desserts are sweet — but not too sweet — just how us asians like it. I made a whole video composed of three mango recipes being mango pie, mango mousse, and mango cheesecake. It’s basically a video I made about my favourite mango desserts really. The first one is adapted from my peach mango pie recipe, except I cut the recipe in half, and omitted the peaches and cinnamon. You can find the recipe for the peach mango pie here.
The next featured recipe is the mango cheesecake, which is adapted from my matcha cheesetart recipe. I decided that instead of doing the traditional graham crust that most cheesecakes have (which is graham crumbs, sugar, and butter), I’ve decided to make a cheesecake crust that accentuates the mango flavour. This cheesecake crust consists of shredded coconut, almond flour, sugar, and butter, and creates a lighter, slightly tropical crust that perfectly pairs with the flavours of this mango cheesecake. Here is the recipe:
Mini Coconut Mango Cheesecakes
For the Crust
50g (1/2 cup) ground shredded coconut
50g (1/2 cup) almond flour
20g (2 tbsps) sugar
30g (2 tbsp) butter, melted
250g (1 cup) cream cheese
50g (1/4 cup) sugar
8g (1+1/2 tsp) flour
50g (1/4 cup) mango puree
227g (1 cup) mango chunks
230g (1 cup) whipped cream
For the Crust
- Line a 6-cavity cupcake pan with cupcake liners and preheat the oven to 350F/180C
- Mix together the coconut, almond, and sugar in a small mixing bowl with a whisk. Add the butter and stir until combined
- Spoon about 2 tbsps of the mixture into the cupcake tin, and pack it down with the the flat bottom side of a cup. Set aside.
For the filling
- In a medium mixing bowl, cream together the cream cheese, sugar, and flour. Once fully smooth and lump-free, add in the egg, and then the mango puree.
- Using an ice-cream scoop, scoop it into the cupcake tin and bake for 12-15 min or until puffed up slightly, and jiggles very slightly when shaken.
- Let it cool at room temperature for a few hours or until cooled to room temperature. Place in the fridge for 1-2 hours or until fully chilled before serving.
- Decorate with whipped cream and fresh mango chunks (optional) and enjoy!
The last recipe features a super luscious and velvety mango mousse. It’s perfectly paired with condensed milk and fresh mango, making the dessert sweet, but not too sweet. The mouse itself is perfect on it’s own as well, as an easy after-dinner dessert treat and one of my favourite childhood treats. Here is the recipe:
Mango Mousse Cups
227g (1 cup) mango puree
1 gelatin sheet bloomed in a small bowl of cold water or 1/3 packet (2-3g) granulated gelatin
50g (1/4 cup) sugar
1g (1/8 tsp) salt
160g (2/3 cup) 35% whipping cream, whipped to firm peaks
100g (1/2 cup) puree
60g (3 tbsp) condensed milk for topping
Fresh mango chunks
- Bloom the gelatin in cold water, and set aside. In a medium saucepan, add the puree, sugar, and salt, and place onto medium heat, stirring occasionally.
- Bring the a boil, and take off heat. Squeeze the excess water from the gelatin sheet before adding it to the mango puree, and stir to dissolve. Set aside to cool to about 27-30C or until the bowl is no longer hot to the touch.
- Fold in 1/3 of the whipped cream to lighten the mixture, then add in the rest of the whipped cream and fold until the mousse is fully combined.
- Place into a piping bag with a #3 plain tip attached and pipe into small glassware, I used ice cream cups.
- place into the fridge to set up and chill completely, about 2-3 hours, and decorate. Serve chilled and enjoy!
Here is the video tutorial of all three recipes below!