Cheesecake with tapioca and mango mousse Slender Forks
There are plenty of no-bake cheesecake recipes, but you've definitely never seen one like this 🙂 Justyna slender forks comes with an amazing recipe for cheesecake with tapioca pearls and mango pulp. The tapioca will be a pleasant addition, and the pulp will be a sweet finishing touch. Check out the step-by-step instructions for making this delicious dessert. Click here>
Number of servings
10
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 120 gr Tapioca pearls QF
- 1 can Alphonso QF Mango Pulp
- 100 g sponge cake or biscuits
- 60 g butter
- 1 strawberry jelly
- 6 tablespoons of sugar
- 200 g ground cottage cheese
- A spoonful of gelatin
- Fresh strawberries for decoration
A METHOD OF PREPARING
- Crush the biscuits by hand or in a blender and knead them with the butter. Spread the mixture over the bottom of a 20 cm baking tin.
- Cook the tapioca with sugar according to the package instructions. Once it has cooled slightly, add the cream cheese and liquid jelly, mixing well.
- Pour the cheese mixture onto the biscuit base and place in the fridge until it sets slightly.
- Pour 3-4 tablespoons of water over a tablespoon of gelatin and wait for it to swell. Then, place the container in a bowl of boiling water (a water bath) and stir thoroughly until the gelatin dissolves. Add the mango pulp and stir until combined.
- Pour the pulp onto the slightly set cake, decorate with strawberries and place in the fridge for a few hours.
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