Pixie Sevilla-Santos on the dessert: "To me, this dessert piece is so special because it will always remind me of the time I challenged myself and came out a winner. I joined the 1st AsianCulinary Cup with anxiety, but finished the competition with a courageous spirit. I am now looking forward to future competitions."
For the crust
3/4 cup butter cookie crumbs
2 tablespoons toasted desiccated coconut
6 tablespoons sugar
3 tablespoons butter, melted
For the filling
1 1/2 cups cream cheese
7 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup cream
1/2 cup coconut cream
(Click to see How to Make Fresh Coconut Cream)
1/2 cup grams mango puree
1 Combine all the ingredients for the crust. Place in a buttered and lined 6-inch springform pan. Bake at 350ºF for 5 minutes then let cool to room temperature. Set aside.
2 To make the filling: Cream cream cheese with sugar until light and fluff y. Add eggs one at a time. Add the vanilla and cream. Divide batter into 2 parts. Fold coconut cream into the first part and chill until thick. Fold the mango purée into the remaining batter and chill. Pour the coconut-flavored cream over the baked crust, then follow with the mango-flavored cream to create two layers. Level. Bake at 350ºF for 60 to 90 minutes. Chill to set.
3 Take out of the mold and plate with fresh mango slices, toasted coconut, and cream on the side. Top with sliced fruits.
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