Deconstructed Mango Sorbet Cheesecake

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

Directions

Preheat oven to 200ºC and line a small (approximately 6×8″) baking pan with baking paper.

Peel and cube the mango flesh: you should get about 500-600g. Purée it in a blender with the water, then strain it through a fine mesh sieve, pushing the mango purée through with the back of a spoon. Weigh out 450g of mango purée into a mixing bowl, reserve the remaining mango purée in the refrigerator for assembly.

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 purée – depending on how sweet your mangoes were, you might need to add a little more lime juice.

Transfer the purée 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.

Crush the digestives – they don’t need to be completely powdered but there shouldn’t 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.)

When completely chilled, churn the mango purée in an ice cream machine according to the manufacturer’s 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.)

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.)

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 2×2″ altogether) over the cream cheese and mango puree, then top with a generous scoop of mango sorbet.

Serve immediately.