Martin’s birthday is today. His request was for cheesecake with mango pudding and raspberries. Cheesecake is one thing I make quite frequently. Mango pudding – never. I really wasn’t sure about this one. Martin sent me a recipe and I thought this is just too easy. I also wasn’t sure how mango pudding and cheesecake would taste together. He wanted to use the pudding to put on top of the cheesecake along with fresh raspberries. He comes up with different flavors to blend together and I generally think he is crazy. Only problem is his ideas usually work quite well together. Go figure! Here is this simple and delicious recipe.
2 medium to large ripe mangoes (I picked up 2 mangoes which did not have any brown but I could press my thumb and it left an imprint)
3 teaspoons gelatin (1 1/2 packet)
1/2 cup hot water
1/3 cup white sugar
1 cup coconut milk
1. You mangoes should be ripe. I peeled the skin off and cut around the pit. Put the flesh in a food processor. Blend until pureed.
2. In saucepan, heat up water until it reaches a rolling boil. Take off heat and add the 3 teaspoons of gelatin. Constantly whisk so lumps do not form. Add the sugar and whisk until sugar is dissolved.
3. Add above to food processor, along with coconut milk. Blend until ingredients are combined. (30-45 seconds)
4. Pour into dessert bowls. Place in refrigerator until set. Takes about 1-2 hours. You can make a day ahead.
5. Serve and enjoy!
After a delicious dinner at Nakashima’s, a sushi restaurant in town, we went to the Martin’s place for dessert. We had our cheesecake with mango pudding and raspberries tonight. It was quite delicious and the flavors went together perfectly! Happy Birthday Martin!!