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Tropical mango cheesecake with sea grape pearls
Ingredients
Crust
- 2 cups honey graham cracker crumbs
- 1/3 cup light brown sugar
- 2 teaspoon lime zest
- 1/4 cup coconut flakes, toasted
- 1 cup melted butter
Filling
- 4 ripe Kent mangoes, peeled and sliced
- 1 lb cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 vanilla bean pod
- 6 large eggs
- Juice of 1 lemon
GARNISH
- Whipped cream
- 8 wild hibiscus in syrup
- 1 tablespoon mint leaves, chiffonade
- 1 cup Sea Grape Pearls
Sea Grape Pearls
- 2 cups vegetable oil
- 2 gelatin sheets
- 1/3 cup grape juice, unsweetened (or sea grape juice)
- 1/4 cup white grape juice
- 1/2 teaspoon agar-agar
Directions
- Preheat oven to 300˚F (150˚C). Prepare a 10-inch (25 cm) springform pan by greasing the bottom and lining with a circle of parchment paper.
- To prepare the crust, in a large bowl, combine graham cracker crumbs, brown sugar, lime zest, coconut and butter and mix until the crust is sandy and coarse.
- Put the mixture into the lined springform pan. Press down with a spatula until it’s compact. Bake for 10 minutes. Remove and let cool.
- Increase oven temperature to 350˚F (180˚C).
- To prepare the filling, in the bowl of a food processor, add mangoes and purée. Add remaining ingredients and purée until smooth.
- Pour filling into crust in the pan, then place the pan on top of a baking sheet. Bake in the center of the oven, about 90 minutes or until set in the center. (To maintain a vibrant color, form a dome with a piece of foil over the pan).
- Remove from oven. Let cool, then transfer to the refrigerator to chill for 1 hour.
- Serve garnished with whipped cream, edible hibiscus and drizzle with syrup from the preserved hibiscus. Top with mint leaves and sea grape pearls.
Sea Grape Pearls
- Serve these pearls over ice cream or as an accompaniment to various desserts.
Pour oil into a clear 1-quart (1 L) container. Place in the freezer to chill the oil to a temperature of 35˚F (2˚C). - In a large bowl, cover gelatin sheets with cold water and soak and let bloom until soft. Squeeze gently. Set aside.
- In a small bowl, stir together juices. Add agar-agar and whip together to combine.
- Pour mixture into a 1-quart (1 L) saucepan over high heat and bring to a boil, about 1–2 minutes. Remove the pan from heat and stir in gelatin until dissolved. Let cool.
- Pour the liquid into a squeeze bottle with a fine tip.
- Remove oil from the freezer and drop small droplets of juice into the oil to form the pearls. Let sit about 1 minute, then carefully strain pearls under warm water to rinse excess oil. TIP: As you drop the liquid into the oil, the droplets will set as they sink slowly.
