David Rio's Toucan Mango chai is a creamy tropical mixture of mango, black tea and premium spices, like cinnamon and cardamom. Especially delicious and refreshing as an ice blended smoothie or iced chai, it is a convenient mix that makes an excellent summer cooler or hot chai daily cup. Simply mix with hot water or milk or blend with ice and milk. One canister makes approximately 14 servings.
David Rio's Endangered Species chai line is named after endangered, vulnerable, or at-risk animals, reflecting their philanthropic focus on animal welfare.
- No Trans Fats
- No Hydrogenated Oil
- Organic Spices
- Gluten Free
- Certified Kosher
- Easy to prepare hot, iced, or blended
- Two Year Shelf Life
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Toucan Mango Cheesecake
Toucan Mango Chai gives this delightful masterpiece a light and fluffy texture with hints of subtle mango and spices. Top with sliced mangos and bring your tropical creation to life.
4 ounces (100 g) graham crackers
2-1/2 tablespoons butter, melted
3 tablespoons water
1 packet (2-1/2 teaspoons) gelatin
1 package (8 ounces) cream cheese, softened
1 cup sour cream or Greek yogurt
6 tablespoons Toucan Mango Chai
5 tablespoons sugar
2 tablespoons lemon juice
1 cup heavy cream
4-1/2 tablespoons white wine
4-1/2 tablespoons water
2 teaspoons lemon juice
2 tablespoons sugar
1/2 packet (1-1/4 teaspoons) gelatin
1 large mango
7-inch diameter springform pan
For the crust:
Place graham crackers into a re-sealable zipper bag and crush completely into crumbs. Add melted butter and mix well. Place crumbs into springform pan and with your hands, spread and pat the crumbs evenly over the bottom. Place in the refrigerator to chill while you make the filling.
For the filling:
Place water in a small saucepan and sprinkle gelatin over it. Let sit for about 5 minutes, then heat pan to dissolve the gelatin completely, stirring occasionally.
In a medium bowl, mix softened cream cheese, sour cream (or Greek yogurt), chai, and sugar. Use a double boiler on low heat to warm and combine the ingredients until sugar and chai are completely dissolved. Gradually add the gelatin mixture and mix until well blended. Add lemon juice and mix well.
Pour the cheesecake mixture into prepared pan. Gently tap pan on the counter to even out the surface. Place in the refrigerator until set, about 3 to 4 hours.
For the topping:
Combine white wine, water, lemon juice, sugar, and gelatin in small saucepan and heat on medium until gelatin is dissolved. Set aside to cool slightly.
Peel and slice the mango. Remove cheesecake from refrigerator. Place sliced mangos on the surface of cheesecake in a decorative pattern. Pour gelatin glaze over the mango slices. Return to refrigerator for 45 minutes or until topping is completely set.
To serve, warm sides of the springform pan with a warm towel. Carefully remove cheesecake from pan and serve.
Makes one 7-inch cheesecake.
- 19.20 Ounces
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