{"id":3398,"date":"2016-12-27T09:45:53","date_gmt":"2016-12-27T09:45:53","guid":{"rendered":"https:\/\/ox7.ee3.mytemp.website\/dev\/?p=3398"},"modified":"2018-05-10T01:16:29","modified_gmt":"2018-05-10T01:16:29","slug":"deconstructed-mango-sorbet-cheesecake","status":"publish","type":"post","link":"https:\/\/ox7.ee3.mytemp.website\/zh\/deconstructed-mango-sorbet-cheesecake\/","title":{"rendered":"Deconstructed Mango Sorbet Cheesecake"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>2 ripe Thai golden mangoes (about 800g)<\/li>\n<li>30ml water<\/li>\n<li>2 thai limes<\/li>\n<li>90g caster sugar<\/li>\n<li>1\/4 + 1\/8 teaspoon fine sea salt, divided<\/li>\n<li>150g digestive biscuits (about 10 pieces)<\/li>\n<li>60g unsalted butter, melted<\/li>\n<li>70g cream cheese, softened at room temperature<\/li>\n<li>10g icing sugar, sifted<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Directions<\/h3>\n<p>Preheat oven to 200\u00baC and line a small (approximately 6\u00d78\u2033) baking pan with baking paper.<\/p>\n<p>Peel and cube the mango flesh: you should get about 500-600g. Pur\u00e9e it in a blender with the water, then strain it through a fine mesh sieve, pushing the mango pur\u00e9e through with the back of a spoon. Weigh out 450g of mango pur\u00e9e into a mixing bowl, reserve the remaining mango pur\u00e9e in the refrigerator for assembly.<\/p>\n<p>Zest one lime, then halve and juice both limes. Reserve lime zest for cream cheese. Add 10g (about 2 teaspoons) of the lime juice, the caster sugar and 1\/4 teaspoon of the salt to the mango puree. Whisk until the sugar is dissolved. Taste the pur\u00e9e \u2013 depending on how sweet your mangoes were, you might need to add a little more lime juice.<\/p>\n<p>Transfer the pur\u00e9e to a quart-sized ziploc bag and seal, pressing out as much air as possible. Place the bag in an ice bath (half ice, half water) and chill thoroughly, about 15-30 minutes.<\/p>\n<p>Crush the digestives \u2013 they don\u2019t need to be completely powdered but there shouldn\u2019t be any pieces bigger than the size of a pea. Mix in the remaining 1\/8 tsp salt, then the melted butter; the mixture should resemble wet sand. Firmly press the biscuit mix into your prepared baking pan and bake 8-10 minutes or until the edges have darkened slightly. Transfer the entire tray to the freezer to cool. Store in the freezer until ready to serve. (Can be prepared up to 2 weeks in advance, if making more than a few hours in advance, transfer to a freezer-safe bag or container to keep.)<\/p>\n<p>When completely chilled, churn the mango pur\u00e9e in an ice cream machine according to the manufacturer\u2019s instructions. Once it is ready, store the mango sorbet in the freezer in an airtight container until ready to serve. If possible, make the sorbet at least 2 hours in advance to allow it to freeze completely and firm up in the freezer. (Can be prepared up to a week in advance.)<\/p>\n<p>Combine the softened cream cheese with the icing sugar, reserved lime zest and 5g (about 1 teaspoon) lime juice. Whisk until smooth. Keep in the refrigerator until ready to serve. (Can be prepared up to 3 days in advance.)<\/p>\n<p>To assemble, place about 1 tablespoon of the biscuit crumbs in the bottom of a chilled martini glass. Top with a heaped teaspoon of the cream cheese, and spoon about 1 teaspoon of mango puree over. Place one or two pieces of the biscuit base (around 2\u00d72\u2033 altogether) over the cream cheese and mango puree, then top with a generous scoop of mango sorbet.<\/p>\n<p>Serve immediately.<\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 ripe Thai golden mangoes (about 800g) 30ml water 2 thai limes 90g caster sugar 1\/4 + 1\/8 teaspoon fine sea salt, divided 150g digestive biscuits (about 10 pieces) 60g unsalted butter, melted 70g cream cheese, softened at room temperature 10g icing sugar, sifted &nbsp; Directions Preheat oven to 200\u00baC and line a small [&#8230;]\n","protected":false},"author":397,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3398","post","type-post","status-publish","format-standard","hentry","category-punams-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Deconstructed Mango Sorbet Cheesecake - Spicebox Organics<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ox7.ee3.mytemp.website\/zh\/deconstructed-mango-sorbet-cheesecake\/\" \/>\n<meta property=\"og:locale\" content=\"zh_HK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Deconstructed Mango Sorbet Cheesecake - Spicebox Organics\" \/>\n<meta property=\"og:description\" content=\"Ingredients 2 ripe Thai golden mangoes (about 800g) 30ml water 2 thai limes 90g caster sugar 1\/4 + 1\/8 teaspoon fine sea salt, divided 150g digestive biscuits (about 10 pieces) 60g unsalted butter, melted 70g cream cheese, softened at room temperature 10g icing sugar, sifted &nbsp; 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