Cheesecake à la Mangue by Mai Nguyen | Pastry Arts

Cheesecake à la Mangue by Mai Nguyen | Pastry Arts

pastryartsmag.com

Cheesecake à la Mangue by Mai Nguyen is a delightful dessert that combines vibrant, bright colors in a fun and attractive way.

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Cooking tools:

  • Food processor
  • Blender
  • Stand mixer
  • Candy mold
  • Quenelle mold
  • Vacuum sealer
  • Hotel pan
  • Offset spatula
  • Candy thermometer
  • Kitchen scale
  • Oven
  • Stove
  • Freezer
  • Refrigerator
  • Microwave
  • Baking sheet
  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Measuring spoon
  • Chef's knife
  • Paring knife
  • Cutting board
  • Pitcher
  • Plate
  • Airtight container

Ingredients

  • 200 g toasted cashews
  • 50 g all-purpose flour
  • 5 g salt
  • 50 g dark brown sugar
  • 50 g unsalted butter, room temperature
  • 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
  • 3 fresh kiwi
  • 15 finger limes
  • 118 ml micro cilantro or edible flower petals

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