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.
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, Tree Nuts. )
1 packet
coconut milk
1 packet
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
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Grease and line the baking tin. • In a medium saucepan, melt the butter over low heat, 1-2 minutes. Remove from heat and add the classic oat mix, stirring, until combined. • Transfer to the lined baking tin. Using the back of a spoon, spread oat mix evenly over base and press down to compress. • Bake until golden, 8-10 minutes. Set aside to cool for 15 minutes.
• Meanwhile, wipe out saucepan and return to medium heat. • Cook coconut milk and the brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. • Set aside until thickened.
TIP: The sauce will thicken as it rests!
• Using electric beaters, whisk cream in a large bowl until soft peaks form and almost doubled in size, 1-2 minutes.
TIP: If you don't have an electric mixer, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.
• In a medium bowl, combine cream cheese and half the coconut caramel. Using a spoon, fold in whipped cream to combine. • Pour cheesecake mixture on top of the oat base and spread out evenly using 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 leaves. Slice cheesecake and serve. Enjoy!