Ingredients:

0.5x

1x

2x

4x

For the crust

•   1 cup Graham Cracker Crumbs (Mashed Graham Crackers)
•   3 tbsp Unsalted butter (melted)

For the sticky rice

•   1 package InnovAsian Sticky Rice
•   1 can Full-fat coconut milk  (13.5 ounce)
•   3 tbsp Sugar
•   Pinch of Salt

For the filling

•   1 Container Philadelphia Cheesecake Filling

For the topping

•   2 Mango (Riped, Honey Mangos)
•   1/2 cup Sweetened Shredded Coconut (toasted)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. In a small bowl, combine the graham cracker crumbs and melted butter. Divide evenly among 6 dessert cups and gently press into the bottom.
2. Reserve about ¼ cup of the coconut milk mixture for drizzling. In a small saucepan, combine the remaining coconut milk, sugar, and salt. Heat over medium-low heat until the sugar dissolves.
3. Prepare the InnovAsian Sticky Rice according to package directions. While still warm, stir in the sweetened coconut mixture until fully combined. Let sit for 10–15 minutes to absorb the liquid.
4. Spoon or pipe a layer of Philadelphia Cheesecake Filling over the graham cracker crust.
5. Add a layer of coconut sticky rice, followed by fresh diced mango.
6. Toast the shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden brown, about 3–5 minutes. Sprinkle over the mango.
7. Finish with the reserved coconut drizzle and serve immediately or chill until ready to enjoy.