Mango Coconut Sago Burnt Basque Cheesecake
- 1/3 cup small tapioca pearls/sago
- 2 cups mango, chopped into cubes
- 1/2 cup greek yogurt
- 1/4 cup coconut milk
- 300 g (10.5 oz) cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup heavy cream, room temperature
- 2 eggs, room temperature
- 2 tbsp cornstarch
This makes a standard size loaf pan of cheesecake. The greek yogurt in this recipe adds some tartness that complements the mango and makes the cheesecake lighter.
- Preheat the oven to 425 degrees. Line the loaf pan with parchment paper.
- First, let’s make the mango coconut sago! Fill a medium saucepan with water and boil on high heat. Then, add the small tapioca pearls until the pearls become almost translucent, approximately for 10-15 minutes. Then, cool the pearls in cold water, drain, and set aside.
- In a blender, add 1 cup of the mango, greek yogurt, and coconut milk. Blend for a few minutes until smooth.
- Then, add the mango puree and the cooled sago and mix together. Make sure the pearls aren’t stuck together.
- Now, let’s make the cheesecake base. In a bowl of a stand mixer, add cream cheese and sugar. Beat on medium-high speed until creamy, approximately 5 minutes.
- Add heavy cream. Beat on medium-high speed until combined, approximately 3 minutes.
- Add eggs and cornstarch. Beat on medium-high speed until combined, approximately 3 minutes.
- Then, add the mango coconut sago mixture to the cheesecake base. Using a silicon spatula, mix the two mixtures together until evenly combined.
- Pour half of the mixture into the loaf pan. Then, evenly distribute the rest of the cubed mango into the pan. Add the rest of the mixture on top.
- Bake at 425 degrees until the top of the cheesecake is browned, approximately 40 minutes.
- Remove the cheesecake from the oven, let it cool to room temperature, and place in the fridge for at least 1 hour. Now, you’re done!
Mango Coconut Sago Basque Burnt Cheesecake is a new twist that combines mango coconut sago, which is a classic cold dessert popular in Hong Kong and Taiwan, and Basque burnt cheesecake, which is a rustic, crustless variation of cheesecake from French/Spanish origins. I thought it would be an awesome combo together, especially with the texture of the sago, giving this is surprising extra texture, and the greek yogurt, which adds some lightness and tartness that complements the mango. My favorite part of this cheesecake is definitely the caramelized bits, which gives this the signature burnt look that has an awesome flavor. Mix it up next time with this recipe, and let me know how it turns out in the comments below!
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