Tag Archives: sticky rice and mango

Coconut Marscapone Cheesecake with Mango Compote

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

Preheat oven to 350F

1 – 9” spring loaded pan

 

CRUST

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

pinch of Sea Salt

 

Combine ingredients

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes.

Remove from oven. Leave oven at 350 for cheesecake.

FILLING

 

2   8oz. packages of cream cheese-room temp.

1   8 oz container Marscapone Cheese

1 cup plus 2 tablespoons sugar

2 tablespoons flour

pinch sea salt

3 eggs

1 teaspoons vanilla

1/8 teaspoon Coconut extract

Combine cream cheese, Marscapone cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and coconut extract.

 

Pour filling over baked crust and smooth out evenly.

Return to oven and bake for 60-70 minutes.

Remove from oven and let cool completely.

Remove from pan set on serving plate.

Chill.

 

Mango compote

In a small bowl

Add

2 mangoes peeled and sliced. Set aside.

Bring 1/4 cup water, 1 teaspoon lemon juice, and 1/4 cup sugar to a simmer in a small saucepan, whisking until sugar has dissolved.

Pour over mangoes and macerate until ready to serve.

You can make this in advance. If you do, keep it in the refrigerator until just before serving.

If you have more people to serve its easy to adjust your recipe to 3 mangoes

1/2 cup water and 1/2 cup sugar. And still the 1 teaspoon of lemon juice.

 

I like to spoon the mangoes over the top cheesecake before serving, this makes a beautiful dessert but if you like you can serve mango compote individually over a generous slice of coconut cheesecake instead.

 

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Summer Thai Tart

The launch pad for this recipe is the fabulous Thai dessert “Sticky Rice and Mango.”

Tart Pan

Preheat oven 190c/375f

  • 3 mangos- peeled , pitted and sliced in half lengthwise
  • 1 egg
  • 1/3 cup coconut milk
  • 1/4 cup cream
  • 1/2 teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 tablespoons sugar
  • Pats of butter
  • sugar to sprinkle

pie shell- homemade or pre made

Prepare pie crust and press in pan. Perforate the bottom in a few places with a fork . Place Pie shell in refrigerator while peeling and preparing mangos.

Peel and halve the mangos. Line the mangos cut side down in the pie shell and score the top of each one twice with a knife .

Sprinkle each mango with sugar and top each one with a pat of butter.

Bake for 25 minutes or until crust is brown and fruit juice has evaporated.

While fruit is baking prepare

 CUSTARD

 beat together

  • 1 egg
  • 1/3 cup coconut milk
  • 1 /4 cup cream
  • ½ teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 drops coconut extract
  • 3 tablespoons sugar

pull rack partially out of oven and

Carefully pour custard  “around “ cooked fruit.(to make a pretty tart avoid pouring custard directly onto the  tops of the fruit itself.) 

Bake for an additional 25 minutes.


Coconut Carrot Cake

Everyone knows that a homemade carrot cake is unforgettable, this is what happens when you bring home a little bit of Thailand too.

 Preheat oven  160c /325 f                                                                                                                                        

Grease and flour  2 round  8 “  cake pans

Carrot Cake

  • 2 cups  flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1  1/2  teaspoon ground cinnamon
  • 2 lbs. grated carrots
  • 1 cup canola oil
  • 4 eggs
  • 1/2 cup Walnut Pieces
  • 1/2 teaspoon  vanilla extract
  • 1 drop of coconut extract
  • splash of unsweetened coconut milk

In a mixing bowl or kitchen aid combine: flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil, eggs, vanilla extract,coconut extract, and coconut milk.

Mix well but not for too long.(if you beat too long the results will be a tough cake)

Add nuts and stir.

Pour even amount of mixture in each pan.

Bake  45-50 min .

Check for doneness with a wooden skewer,insert in cake ,cake is ready when skewer comes out clean.

Remove from oven and cool thoroughly on wire rack.

Remove from pan

Coconut Cream Cheese Frosting

  • 1  Package 8 oz. cream cheese- room temp
  • 1/4 lb. butter -room temp
  • 1/2 teaspoon vanilla extract
  • 2 drops coconut extract
  • 2 cups  confectionary sugar

Mix cream cheese, butter, vanilla, and coconut extracts until smooth.

Add sugar in small increments until incorporated and smooth.