My lactose intolerance gives me conflicted feelings on the boba category, so I mostly stick to the fruit tea category. And by mostly I mean I drink a lot of fruit tea, so I wanted to create a dessert inspired by my favorite Hey Tea drink— Mango Coconut Boom.
Cheesecake felt like a great medium to capture this since cheese foam— comprised mostly of heavy cream and cream cheese— is already something that pairs well with many boba drinks. The cross section of the cheesecake also allows for all the sago and diced mango to show through much like the side of a mango boom.
Here are the components:
A salty sweet coconut and graham cracker base. Basically what’s at the bottom of many cheesecakes
A no-bake mango cream cheese batter, filled with sago and chopped mango. To keep things lighter I decided to use gelatin to set the cheesecake. This is a no bake recipe
A thin layer of mango gelée. I think the color is nice and adds to the presentation. Feel free to leave this layer off as well. I think if I had time I would’ve loved to put some flower petals on the top of each slice.
This is quite a labor intensive recipe for a home baker, but here are some things that can be done in advance to make the process as smooth as possible.
The day before, I process all the mangos by peeling and chopping all 4-5 mangos, and then puree the amount needed for cheesecake. I also toast the coconut in advance and store in a quart container.
Since I’m based in the US this recipe uses powdered gelatin, not gelatin sheets. Powdered gelatin is much stronger because it has a higher bloom (around 300 bloom) where as the highest bloom strength of sheet gelatin I’ve found is only around 250 bloom. If you are measuring out sheet gelatin please add a few more sheets to compensate for the weaker strength.
Either way, use cold water to bloom your gelatin which prevents the gelatin from weakening before use.
Once the gelatin is melted, add a small portion of the already-made cheesecake batter into the gelatin and stir until fully combined. The gelatin should first be incorporated into a small portion since the temperature difference between the full cheesecake batter and gelatin may cause the gelatin to seize, leaving little clumps of gelatin through the cheesecake.
To really drive home the flavor pairing, this cake is served with a coconut jasmine ice cream, which I hope to post the recipe for soon! It’s dairy free and delicious
3-4 ripe mangoes (350 g)
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