Mango Cheesecake with Coconut Tapioca

Recipe by: Matt Moran

serves 4

Ingredients

Vegetable oil for greasing Cheesecake filling 1 mango (about 375g), flesh roughly chopped 250g cream cheese, at room temperature, chopped 40g caster sugar 2 gelatin leaves, gold strength 2 teaspoons lime juice Coconut Tapioca 25g Tapioca (pre-soaked in water for 1 hour, drained) 200ml full cream milk 3 teaspoons caster sugar 100ml coconut cream Ginger crumble 50g (4) ginger nut biscuits, coarsely crumbled 25g (2) granita biscuits, coarsely crumbled 3 teaspoons butter, melted To serve Small handful baby coriander 1 mango, cubed

Method
1. Pre-heatovento180C.Lineanoventraywithbakingpaper.Lightlygreasetheinsideoffour8cmx3cmdeepaluminumring molds with vegetable oil and place onto the tray. 2. For cheesecake filling, place mango flesh in a food processor and process to smooth puree. Remove half the puree (about 100g), transfer to a jug and set aside. 3. Add cream cheese and sugar to remaining puree in the food processor and process until mixture is very smooth and the sugar has dissolved. 4. Soften the gelatin sheets in cold water for 1 minute, remove from water and place the softened gelatin into a small saucepan over low heat, stir for 1 minute until just melted. 5. With the motor running, add the melted gelatin slowly in a thin steady stream to the cream cheese mixture and process until smooth then add lime juice. Divide the mixture among the molds, place into the fridge to set. 6. For coconut Tapioca, place soaked Tapioca into a sieve and rinse under cold running water and drain well. 7. Place Tapioca, milk and sugar in a saucepan and simmer over low heat, stirring often for 20 minutes or until Tapioca is translucent. Chill in refrigerator until cold, then stir in the coconut cream, refrigerate until cold. 8. Meanwhile, place the crumbled biscuits into a food processor and blend to fine crumbs. Transfer to a large bowl and mix in the melted butter, then spread the mixture out onto a baking tray, pressing down to form a thin layer. Bake for 6-7 minutes or until toasted, then remove from the oven and allow to cool slightly (about 10 minutes). 9. Working quickly, take ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle more (1 tablespoon) mixture on top and press down lightly.

10.To un-mold, hold the ring over a serving plate and push lightly on top the warmth of your fingers will loosen the cheesecake and it should slide out. 11.To serve, place cheesecakes next to a couple of spoonfuls of Tapioca, a smear of reserved mango puree, mango cubes and coriander. Notes:Preparation: 50 minutes Cooking: 30 minutes, plus chilling and setting time