Individual Sumo Citrus™ Mandarin Cheesecake

Serves 4 people




6 Sumo Citrus Mandarins (Skins of all 6 plus the juice from 2)
500g cream cheese – room temperature
395g sweetened condensed milk
1 teaspoon vanilla extract


Remaining Juice from the above Sumo Mandarins (i.e. Juice of 4 Sumo Mandarins)
2 teabags
3 cups boiling water
1 tablespoon sugar
Lots of ice cubes




1) Place room temperature cream cheese in an electric mixture and beat on medium / high for about 10 minutes until light and fluffy.

2) While the cream cheese is beating, cut the tops off all 6 Sumo Mandarins and scoop out the flesh from them using a dessert spoon. Tip: Run the spoon as close to the pith (the stringy white lining) as possible and pull the flesh off the skin. Once you have scooped a little out, scooping the remainder becomes simple! Set empty mandarins and lids aside.

3) Place all of the flesh in a food processor and blitz on high (note there are no seeds in Sumo Mandarins!) Strain to get all the juice. You will use 1/3 of this in the cheesecakes and the remaining 2/3 in the iced tea.

4) With the electric mixer still on medium/high, slowly pour in the sweetened condensed milk and beat to combine.

5) Add in the vanilla and 1/3 of the juice that you extracted from all of the Sumo Mandarin flesh. Continue to mix on medium / high until cheesecake filling is well combined.

6) Fill each empty Sumo Mandarin withe cheesecake mixture and refrigerate over night.

7) Serve individually with tops half on and a sprig of mint or any other green leaf that you see fit!


1) Place teabags and boiling water in a large bowl and stir in sugar. Note: remove tea bags after 2 mins for a light tea flavour and 5 mins for a strong tea flavour.

2) Allow to cool and then add remaining Sumo Mandarin Juice from above recipe (Note: if you are not making the cheesecakes, this is simply the juice from 4 Sumo Mandarins.)

3) Stir well and transfer to large pouring jug.

4) Fill tall glasses with ice and serve tea as desired!



CREDITS: Marie Phitidis –