Cheesecake à la Mangue by Mai Nguyen | Pastry Arts

Ingredients

• 510 g mango purée
• 480 g cream cheese, softened
• 200 g crème fraîche
• 223 g granulated sugar
• 6 large eggs
• 15 g lemon juice
• 4 g citric acid
• 10 g vanilla paste
• 375 g heavy cream
• 1 tsp vanilla paste
• 112 g egg yolks
• 100 g tahini paste
• 180 g granulated sugar
• 100 g water
• 1/2 tsp salt
• 6 g gelatin sheets (silver), bloomed
• 374 g kiwi puree
• 74 g water
• 6 g Versawhip
• 6 g xanthan gum
• 6 g granulated sugar
• 450 g mango purée
• 120 g lemon juice
• 60 g granulated sugar
• 10 g pectin NH
• 12 g gelatin (silver), bloomed