Cheesecake with tropical and delicious Mango combined with soft cheeses and light brioche.
The Mango is easily found these days in most markets and is not expensive. If you like to try new flavors you will surely love this orange, fleshy, and aromatic Mango.
It comes from India, from where it spread all around the world. A large fruit, which can weigh up to ½ kgr/ 1 lb.
It is one of the most cultivated tropical fruits in the world.
The Mango is easily found these days in most markets and is not expensive. If you like to try new flavors you will surely love this orange, fleshy, and aromatic Mango.
It comes from India, from where it spread all around the world. A large fruit, which can weigh up to ½ kgr/ 1 lb.
It is one of the most cultivated tropical fruits in the world.
| work: 01h:00' | time: 12h:00' | difficult: |
Ingredients (6 servings)
|
Peel the mango carefully. |
 Cut with a sharp knife, thin wide slices around the fruit and spread on a plate. As we move towards the core of the fruit, we find more fibers. For that reason gather the flesh from near the center that is rich in fibers into another dish and mash. |
Turn on the oven grill and cook the brioche slices a little. |
 In medium saucepan put the pulp of mango. If it is not enough, clean, mash, and add a ripe peach. Boil gently, add the sugar and the "jelly powder pineapple flavour". Stir and remove from heat. Allow to cool. |
Cover with foil the sides of the spring pan. Place the toasted slices of brioche and cover the gaps with smaller, broken pieces of brioche. |
Soak the brioche with enough syrup from the crushed mango. |
In a small bowl, add the water and the powdered gelatine. Let it stay for a minute or so without stirring, to rise. |
 In another pot, heat the cream gently and dissolve the cheese/cream inside. Stir to homogenize the mixture and add the risen gelatin powder. Do not let it overcook. Remove from the heat when you see the first jets of steam. |
Fill the base of the spring pan with a mixture of cream cheese and level the surface with the back of a spoon. Spread the mashed mango, keeping aside a few tablespoons to be put as a final layer. |
Put the cut slices of mango in circular fashion, until you place all the slices. For last layer cover the slices of mango with the small amount of pulp we kept. |
 Place the spring pan in the refrigerator for several hours or overnight. When it comes to serving, unbutton the form, remove the foil, place on serving platter, slice and enjoy. |
