Exclusive secret recipe: a taste bud feast with tropical mango jelly and creamy cheesecake

🥭 Tropical mango jelly 🍮

📝 Ingredients:

Mango stuffing

-2 ripe mangoes (about 300 g of mango puree).

-1 can (400 g) of condensed milk

-1 can (360 ml) evaporated milk

-4 large eggs

-1 teaspoon vanilla extract

-100 g sugar (for caramel)

Caramel sugar

-100 g of sugar

-30 ml of water

🔔 Manufacturing instructions:

Step 1: Prepare the caramel

-Mix the sugar and water: In a saucepan, mix the sugar and water over medium heat. Stir until sugar is dissolved.

-Boil the caramel: Bring the mixture to a boil, without stirring, until it turns golden amber. Remove from heat immediately to prevent scorching.

-Cover the molds: Quickly pour the caramel into the round fran molds or separate mayonnaise molds, tilting so that it evenly covers the bottom. Cool to harden.

Step 2: Make the Pie

-Mix ingredients: In a blender add mango puree, condensed milk, evaporated milk, eggs and vanilla extract. Mix until smooth and well combined.

-Pour in the mixture: Carefully pour the mango mixture over the cooled caramel in the flan mold.

Step 3: Cook the flan

-Prepare the steamer: Preheat the oven to 175 °C. Place the pie mold in a larger baking dish and fill the outer tray with hot water until the water level reaches halfway to the sides of the pie mold.

-Baking: Bake in the preheated oven for about 50-60 minutes until the dough is firm, inserting a knife into the center of the dough will find the dough is clean.

-Cool: Remove the flatbread from the oven and cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight.

Step 4: Serve

-Demoulding: When serving, make a circle around the edge of the pie with a knife to loosen it. Flip the molds upside down onto the plate to allow the caramel to spill over.

-Slice and enjoy: Cut the pie into small pieces and enjoy your tropical mango flan.

Prep Time: 15 Minutes | Cooking Time: 1 Hour | Total Time: 1 Hour 15 Minutes | Portions: 8

Cream cheesecake with pineapple and a hint of coconut

Ingredients

1 cup melted butter

1 pack (225 g) room temperature cream cheese

2 cups sugar

3 large eggs

1 tsp vanilla extract

1 cup chopped pineapple (drained)

2 ½ cups medium-gluten flour

1 tsp baking powder

1 teaspoon baking soda

½ tsp salt

1 cup shredded coconut

½ cup milk

Preparation method

Preheat oven to 350 ° F (175 °C) and grease a 10-inch (25 cm) cake pan.

In a large bowl, whisk together the melted butter and cream cheese until smooth.

Add the sugar and beat until creamy. Add eggs one by one, beating well after each addition. Stir in vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with and end with dry ingredients.

Stir in chopped pineapple and shredded coconut.

Pour the batter into the pan and bake for 60-70 minutes until there is no problem inserting it through the middle with a toothpick.

Allow the cake to cool in the tin for 10 minutes, then unmold and place on a grid rack to cool completely.

Preparation Time: 15 minutes | Baking Time: 60-70 minutes | Total Time: 1 hour 15 minutes

Calories: 310 kcal per serving | Person: 12 servings

Cream cheese pancakes

Ingredients

190 g Philadelphia cheese

200 g butter

1 can of condensed milk

4 eggs

2 teaspoons vanilla extract

320 grams wheat flour

2 teaspoons baking powder

1/2 can evaporated milk

Preparation

Whisk the cream cheese thoroughly with the butter.

Gradually add the condensed milk.

Add eggs one by one as you beat, then vanilla extract and finally evaporated milk.

Sift the flour and baking powder three times.

Add flour and mix well, pour into a cake tin and bake in a 180 °C oven for an hour.

Make frosting

4 ounces or half stick of cream cheese

2 tablespoons milk

2 tablespoons condensed milk

Wait until the crepes are cold and add.

Please enjoy!