Mango Coconut Cheesecake – A Yummy Holiday Desert From My Scotish Friend
Right before the holidays I made myself a new friend all the way from Scotland. It’s amazing what mobile technology is cable of these days. Martin and I started chatting (and not the naughty kind 
) about a common love we have for food or more so, the cooking of food. We also have a tendency of cracking daily jokes with each other … This holiday season I did not do very much cooking I must say and since most of it was spent with just Ms. Fox and myself sometimes a quick meal was in order. Nutritious meals but small and simple.
When Martin told me he made a mango coconut cheesecake for his wonderful family Christmas dinner I said no way!!!
Not only was I impressed but I was also blown away.
I begged him to send this recipe and so now I would love to share this with you my wonderful readers.
Mango Coconut Cheesecake
INGREDIENTS
250g Graham Cookiess
120g Butter
2.5fl oz Coconut Milk
10-12 Saffron Strands
500g Coconut Yogurt
60g Fine Sugar
3 Cans Mango Slices
2 X 15g Gelatine Powder
Grated Chocolate For Topping
Heat milk and add crushed saffron then set aside to infuse.
Crush graham cookies by hand or in a mixer.
Melt butter then mix together.
Coat a 9 inch cake tin (make sure it one with a removable bottom) with vegetable oil and press cookies into the base.
Place in fridge for 10 minutes to cool.
Mix yogurt, sugar and milk together.
Place 3 tablespoons of water in a teacup, sprinkle in 1 packet of gelatine and leave to become spongy. Stand the cup in a saucepan of simmering water until the gelatine is runny and clear. Set aside to cool for 5 minutes.
Drain the cans of mango, chopping up only one of the cans. Puree the rest of the mango and set aside.
Add to the yogurt mixture to the chopped mango and whisk the gelatine into the mix.
Pour over the cookie crushed base in the baking pan. Place in fridge for 1hr or until set.
Mix 2nd sachet of gelatine as you did above and combine with the pureed mango mixture. Pour onto cheesecake filling.
Sprinkle chocolate on top and place the cheesecake into the fidge for 2-3 hours until set!
I would really like to thank Martin Chalmers for this amazing Mango Coconut Cheesecake recipe. I hope all of you enjoy it as much as I have!!!
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