Mango Sticky Rice Cheesecake
Thailand's beloved khao niao mamuang (mango and sticky rice) reimagined as a no-bake cheesecake. A sticky rice-based crust pressed into a tart tin, filled with a coconut cream cheesecake filling, topped with sliced fresh mango and a poured coconut-palm sugar sauce.
- Total
- 50 min
- Serves
- 10
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Press warm seasoned sticky rice firmly into the base of a greased springform tin to form an even crust. Refrigerate until firm (30 min).
About 5 min
Bloom gelatine in cold water. Dissolve in 2 tbsp warm water.
About 14 min
Beat cream cheese, icing sugar, vanilla and lime zest until smooth. Mix in coconut cream. Stir in dissolved gelatine.
About 14 min
Pour filling over the sticky rice base. Refrigerate 4+ hours until set.
About 14 min
Coconut sauce: warm coconut cream, sugar and salt until dissolved. Cool. Before serving, arrange mango slices on top of the cheesecake and drizzle with coconut sauce.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 20 g
- Fibre
- 2 g
- Sugar
- 30 g
- Sodium
- 200 mg
Contains: dairy
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Recipe by Boon Tools.