Mango makes refreshing and satisfying sweet treats – perfect for relaxed entertaining.
Prep 10 mins (+ refrigeration time) | Serves 4
4 small or 3 large (about 1.2 kg) ripe mangoes, peeled, cut into pieces
2 tbsps caster sugar
1 cup (250 ml) thickened cream
1. Place mango and sugar in a blender or food processor and blend until completely smooth.
2. Whip the cream, using an electric mixer, until stiff peaks form. Gently fold ¾ of the mango puree through the cream until combined.
3. Pour the mixture into a large serving bowl or four dessert glasses, and top with the remaining puree.
4. Place in the fridge for an hour to allow the mixture to become a little bit firmer. Serve with almond bread, if desired.
MANGO AND KAFFIR LIME BAKED CHEESECAKE
Prep and Cook 2 Hours | Serves 10
¾ cup (205 g) finely grated palm sugar
12 kaffir lime leaves, sliced thinly 300g digestive biscuits
⅓ cup (25 g) shredded coconut
140 g butter, melted
1 (600 g) large mango, chopped coarsely
500 g cream cheese, at room temperature
1 tbsp lime juice
3 eggs, beaten lightly
300 g sour cream
1 tbsp finely grated lime rind
2 medium (860 g) mangoes, extra, diced
1. Preheat oven to 140 C (120 C fan-forced). Grease a 22 cm springform pan. Then, line base and side with baking paper.
2. Place palm sugar, 10 kaffir lime leaves and ½ cup (125 ml) water in a small saucepan. Bring to the boil over medium heat; simmer, and without simmering, for 5 mins. Stand to infuse until required; strain before using, discarding solids.
3. Meanwhile, process biscuits, coconut and butter until medium-fine crumbs form and mixture hold together when pressed between your hands. Press biscuit mixture on base and about halfway up side of cake pan. Refrigerate until required.
4. Process mango until a smooth puree forms; transfer to a bowl. Beat cream cheese, strained sugar syrup and lime juice with an electric mixer fitted with the paddle attachment until smooth and well combined; stop the motor and scrape side of bowl a couple of times to ensure no cream cheese lumps. Beat in mango puree, then egg and sour cream, continuing to mix until well combined.
5. Pour cream cheese mixture into pan; place on an oven tray. Bake for 1 hour 20 mins, or until cheesecake has a slight wobble in the centre when pam is shaken gently. Cool at room temperature for 1 hour. Refrigerate for 3 hours or until cheesecake is set.
6. Meanwhile, thinly slice remaining kaffir lime leaves. Combine lime rind, lime leaves and extra mango in a bowl.
7. Serve topped with mango mixture.
PHOTOS: JOHN PAUL URIZAR & JAMES MOFFATT/BAUERSYNDICATION.COM.AU