Mango Cheesecake & Coconut Caramel
with Oat Crumble & Mint | Serves 4+
Close your eyes and allow the taste of a sunset to wash over you when you bite into this sweet mango cheesecake. Pops of fresh mint will float over the tropical coconutty caramel sauce. Drizzle over as much as you want, this whole cheesecake is a slice of paradise.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 tin
coconut milk
1 bottle
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
1 bag
mint
Not included in your delivery
90 g
butter
(Contains Milk; )
50 g
brown sugar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Grease and line a medium baking tin. • In a medium saucepan, melt the butter over a low heat, 1-2 minutes. Remove from heat and add the classic oat mix, stirring, until combined. • Transfer to the lined tin. Using the back of a spoon, spread oat mix evenly and press down to compress. • Bake until golden, 8-10 minutes. Set aside to cool for 15 minutes.
• Meanwhile, wipe out and return saucepan to a medium heat. • Add coconut milk, the brown sugar, and cook, whisking until well combined and turned to a caramel, 5-8 minutes. • Set aside until thickened.
TIP: the sauce will thicken as it rests!
• To a large bowl or jug, add longlife cream. • Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: For perfect soft peaks, whip until cream just clings to the whisk or beater when lifted!
TIP: If you don't have an electric mixer, use a hand metal whisk!
• In a medium bowl, combine cream cheese and 1/2 coconut caramel. Add cream and fold with a spoon to combine.
• Pour the cheesecake mixture on top of the oat base and spread evenly with the back of a spoon.
• Refrigerate for 4 hours or overnight.
• When the cheesecake is ready to serve, drain tinned mango. • Heat a large frying pan over high heat. Cook mango slices until lightly charred, 2-3 minutes each side.
• Top cheesecake with mango and remaining coconut caramel. • Tear over mint. Slice cheesecake. Enjoy!