Mango Coconut Sago Burnt Basque Cheesecake
Ingredients
- 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.
Instructions
- 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!
If you’d like to support me and my food journey, buy some of my cute Asian food inspired stickers! (More pricing options here.)
Jen’s Food Lab Combo Pack
Get the best of both worlds with two of each sticker! You’ll receive two Dim Sum Board stickers and two Asian FOOD stickers.
$13.75
Jen's Food Lab 
Oh wow! I have never tried cheesecake with tapioca pearls in it but this looks like it has the most amazing texture.
LikeLike
Ooo that makes me so happy to hear! The texture actually turned out so well, since the cheesecake doesn’t change the inherent sago texture at all.
LikeLike
Hey Jen! Thanks for sharing your recipe! I was wondering if I could substitute the 1/4 cup coconut milk with 1/4 cup of another nut milk (that isn’t soy): almond, cashew, or pea milk?
LikeLike
Yes, that should work perfectly! Let me know how it turns out if you try it.
LikeLike
Mango is one of my favorite fruits and I love it in this cheesecake recipe! It’s so pretty too!
LikeLike
Thank you so much! Me too, I love how naturally sweet mangos are.
LikeLike
I’ve yet to try a burnt cheesecake! This is the one I need to try. It looks delicious and creamy and I love the addition of the mango and tapioca pearls.
LikeLike
Omg I would highly recommend! The caramelized bits of the cheesecake really add a ton of addicting flavor.
LikeLike
Great idea to use Greek yoghurt to lighten up a cheesecake. I love the big pieces of mango in there too!
LikeLike
Thank you! It definitely helps with the texture and adds a little acidity too.
LikeLike
Your cheesecake looks amazing, I love the tropical flavours of mango and coconut and I like the idea of adding sago to a cheesecake.
LikeLike
I have never eaten a cheesecake like this. It does look totally amazing though. I bet the flavours are fantastic.
LikeLike
I love the use of tapioca pearls in this burnt cheesecake! Looks amazing! Def on my to try list!
LikeLike
Oh my goodness I so want to try this cheesecake now seeing this! It looks amazing and has only ingredients that I love so this is definitely on my list to make this week. Love tapioca anything. 😋
LikeLike
I just bought a whole bag of small tapioca pearls thinking it was flour, and this cheesecake gives me a perfect use for it. I even have mangoes – just need the cheese and cream. Thanks for the fun adventure!
LikeLike
I’ve always been intrigued by burnt cheesecake and with this I am totally sold! Love the freshness added by the mangoes!
LikeLike
Hey Jen! Does cooling down the cheesecake make the sago/tapioca pearls get hard?
LikeLike
I’ve been wanting to try a burnt cheesecake ever since I saw it on NYT. I was so impressed with this flavor and how easy it actually was.
LikeLike
This looks amazing!
LikeLike
How creative is this cake recipe. Love the flavors you have added. So delicious and beautiful.
LikeLike
I’ve never had a cake or cheesecake with tapioca pearls, but they’re such a great added touch – they add such a fun texture to this cheesecake! Plus that mango is so sweet and delicious.
LikeLike
Mango sago is quite popular at our home and making this cheesecake sounds super inviting. Love the bright yellow color.
LikeLike
I love mango and coconut milk. With both that ingredients in this recipe, I just can’t wait to try this burnt cheesecake.
LikeLike