Mango Ricotta Cheesecake Mousse
One of the guests’ favorite dessert recipes from the Golden Door Australia (now the Elysia Wellness Retreat) was this refreshing Mango Ricotta Cheesecake Mousse. A nice dessert with a tangy cheesecake flavor. Wonderful on warm days when served chilled.
Servings: 6 Servings
Calories: 310kcal
A nice refreshing and cleansing mousse with a tangy cheesecake flavor, and a gluten-free crust. Wonderful on warm days when served chilled.
Ingredients
Cheesecake Mousse
- 500 g ricotta cheese - skim or low fat
- 200 ml Coconut Milk
- 100 ml Coconut Water
- 1 large Mango
- Zest of 1/2 lime + 1/4 lime
- ¼ cup honey
- 1 tbsp pure vanilla extract
- ¼ teaspoon cardamom ground
- ½ teaspoon chia seeds
- 1-1/4 tablespoons agar agar
- Fruit Curd or Preserves
Cheesecake Crust
- 2 tablespoons Coconut Oil
- ½ cup Rice Flakes
- ¼ cup Shredded Coconut
- ¼ cup Gluten Free Flour or Spelt Flour
- ½ teaspoon Cinnamon
- ¼ cup Chopped Nuts
- 1 tablespoons Vermont maple syrup
Instructions
Make the Crust
- Layer a baking pan or glass casserole dish with baking parchment (or spray thoroughly with cooking spray).
- In a food processor combine Coconut Oil and Flour. Add and process all other ingredients together. Spread crust into bottom and slightly up the sides of the pan dish in a thin layer, and bake in a hot oven until golden brown (approximately 10-15 minutes, but watch carefully). Cool to room temperature.
Make the Mousse
- Combine all ingredients except for the Coconut Water, Agar and Chia Seed in a food processor until smooth.
- In a saucepan combine Coconut Water, Chia and Agar and bring to the boil stirring continuously. Reduce heat to simmer and cook until Agar has dissolved (approx 5 minutes).
- Add to cheese mix, combine, and pour or spoon onto the top of the crust. Place pan or dish in the fridge to set.
- Cut to serve when firm, garnish with fruit curd, fruit butter, or fresh fruit if desired.
Spa Index Kitchen Notes
Agar is a red algae that is a unique vegetable substitute for gelatin. Called Agar Agar, it has been used as a food ingredient in the Far East for centuries. It is a natural substance used to thicken foods, particularly desserts, puddings and creamy shakes.
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Nutrition
Serving: 1 Serving | Calories: 310 kcal (16%) | Carbohydrates: 31 g (10%) | Protein: 11.5 g (23%) | Fat: 16 g (25%) | Saturated Fat: 10 g (63%) | Polyunsaturated Fat: 0.8 g | Monounsaturated Fat: 3.4 g | Cholesterol: 25 mg (8%) | Sodium: 127 mg (6%) | Potassium: 248 mg (7%) | Fiber: 2 g (8%) | Sugar: 18 g (20%) | Vitamin A: 725 IU (15%) | Vitamin C: 15.7 mg (19%) | Calcium: 250 mg (25%) | Iron: 1.4 mg (8%)
The Elysia Health Retreat located in the beautiful landscape of the Hunter Valley in New South Wales, Australia. The Spa Retreats offer a holistic blend of exercise, nutritious cuisine, health education, relaxation and spa indulgence to allow you to discover new sources of energy and vitality.
Liked!! It was complicated to make but it was very tasty.
A little complicated but we had the time at home this week and it turned out delicious
This was too complicated and obscure to make it exactly as written. I used gelatin, light coconut milk and unsweetened coconut flakes, and then just served in a low-sugar GF cereal crust, and it was good, but a little too time-consuming to make again. The mousse was good, my GF daughter liked it alot, and she said for people who NEED to cook GF, they are used to it, and the only reason I found it time-consuming or complicated was because I didn’t need these kinds of option. I suppose she’s right! Either way, she liked it alot.