Imagine soaking up the sun on a beach in the tropical heat and the gentle breeze swinging through the palms as you enjoy a slice of smooth, delicious mango coconut cheesecake. This is exactly the kind of experience that you’ll enjoy with this wonderful dessert. This delicious no-bake dessert perfectly blends the rich creamy flavor of coconut with the zingy sweetness of mango, which makes it a show-stopper for any event.
The three layers of delicious coconut cheesecake with a crunchy cake crust made of cookies, as well as a smooth mango panna cotta-based topping, this mango coconut cheesecake isn’t just beautiful but also incredibly simple to make. If you’re hosting a summer celebration or just want to treat yourself, the cheesecake will take you to a tropical, heavenly world.
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The Ultimate Mango Coconut Cheesecake Recipe
A tropical no-bake cheesecake that has a coconut-based base with a creamy mango topping, perfect for summer celebrations.
- Total Time: 6 hr 5min
- Yield: 8 servings
Ingredients
· For the Coconut Cheesecake Crust:
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- 150 g digestive biscuits
- 12 cup coconut finely desiccated and finely shredded
- Unsalted butter 113 grams, melting
· For the Coconut Cheesecake:
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- 350 g cream cheese, softened
- 1/3 cup white sugar granulated
- 1 cup of coconut cream full-fat
- 1 cup of boiling water
- 4 teaspoons of gelatine powdered
- A half lime with a zest
· For the Mango Panna Cotta:
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- 1/4 cup pure mango (about one large mango)
- 3/4 cup of water
- 2 1/2 teaspoons of powdered gelatine
- 1/4 cup sugar
- 3/4 cup of thickened (heavy) cream
- A pinch of salt
· Toppings:
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- 1 mango peeled and thinly cut
- Coconut chips toasted to perfection
- 1 teaspoon lime zest
Instructions
1. make up the Coconut Cheesecake Crust:
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- Line a loaf tin that is medium-sized with baking parchment.
- Mix the digestive biscuits as well as desiccated coconut in a processor until fine crumbs are formed. Add the melted butter and mix thoroughly.
- The mixture should be evenly pressed into the bottom of the container and then refrigerate until set.
2. Make the Coconut Cheesecake Layer:
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- Mixing bowl beat the cream cheese softened and sugar until they are smooth.
- Add the coconut cream with full fat and mix until thoroughly incorporated.
- In another bowl mix the gelatine with boiling water. Stir it until it is completely melts. In a separate bowl, add lemon zest.
- Add the gelatine mix to mix with cream cheese, and mix until it is well-combined.
- Spread the cheesecake topping over the crust, and then refrigerate while you make your mango layer.
3. Create the Mango Panna Cotta:
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- Blend the mango puree in a blender until it is smooth.
- In a pot, mix the mango puree with water. Sprinkle gelatine on top of the mango and let it sit for five minutes.
- Begin heating the mixture gently by stirring it until the gelatine dissolves. Add the cream, sugar and salt, stirring thoroughly.
- Pour the mango mix onto the layer of coconut cheesecake, and let it sit in the refrigerator for at minimum 6 hours or even overnight.
4. Serve:
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- Once the cheesecake is set, carefully remove it from its tin. Serve with mango slices as well as coconut chips toasted and the zest of a lime just prior to serving.
Notes
- Making use of coconut cream with a full fat content is crucial for getting the perfect taste and texture.
- The Mango Coconut Cheesecake can be prepared up to two days in advance, without the toppings.
- Prep Time: 5 min
- Cook Time: 6 hr
Nutrition
- Serving Size: 1 slice
- Calories: 569
- Sugar: 28g
- Sodium: 150mg
- Fat: 39g
- Saturated Fat: 27g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Why You’ll Love This Recipe
- No-Bake Delight The Mango Coconut Cheesecake does not require baking, making it an easy dessert feature.
- Tropical Flavors A combination of coconut and mango is refreshing and ideal for the summer months.
- Make-Ahead-Friendly: make up for the day ahead of time so that you can have time to do it on that day you’ll be hosting the gathering.
- Amazing presentation: The layered look is visually captivating which makes it perfect for special events.
- easily scaleable: Need to serve an entire crowd? Just multiply the recipe for more cake or for more servings.
Key Ingredients and Substitutions
- Digestive Biscuits These bring delicious and tasty crust. You can substitute gluten-free crackers or graham crackers in the event of need.
- Cream Cheese The most important ingredient for the smooth texture of cheesecake. Neufchatel cheese is an alternative to cheesecake that is lighter in weight.
- coconut Cream: For the perfect taste, choose high-fat coconut cream. If it is not available, coconut with full-fat milk is also a possibility, however it won’t be as thick as the full-fat coconut milk.
- Mango Mango that is fresh and in good condition perfect for the puree however you can make canned mango puree in the event that fresh mango isn’t readily available.
How to Make Mango Coconut Cheesecake (Step-by-Step)
Step 1: ready the Coconut Cheesecake Crust
Begin by lining the loaf pan with baking papers to keep it from sticking. In the food processor, mix digestive biscuits with desiccated coconut until they are finely crushed. Mix the melted butter and mix it with crumbled biscuits until they are evenly coated. The mixture should be firmly pressed into the inside of the tin’s bottom, making a firm base. Put it in the fridge so that it can set as you make your cheesecake layers.
Step 2: Make the Coconut Cheesecake Layer
Within a mixing bowl large enough beat softened cream cheese with sugar together until it is smooth and smooth. Incorporate the coconut with full-fat cream. This is when the tropical flavour in this Mango Coconut Cheesecake is revealed! In separate bowls mix the gelatine with boiling water. Make sure there aren’t any lumps remain. Mix this gelatine mixture with the mixture of cream cheese, adding citrus zest for an additional flavor. Spread this creamy layer on the crust that has been chilled and then return it to the refrigerator.
Step 3: Create the Mango Panna Cotta
Blend the mango in a blender until smooth, to create the puree. In a pan, mix the mango puree and water. Sprinkle gelatine on top so that it can flower. Keep stirring while heating until the gelatine is completely dissolving. Mix in cream, sugar and a pinch of salt. After mixing then pour this bright layer over the coconut cheesecake. Refrigerate until it is completely solid.
Step 4: Serve Your Masterpiece
When the cheesecake has settled, carefully remove it from its tin. Decorate it with mango slices that are thinly cut and sprinkle it with coconut chips and add some lime zest for an extra burst of flavor. Cut and relish this exotic treat!
Expert Tips for Success
- Contents at Room Temperature Make sure the cream cheese is at room temperature for an easier mix.
- Avoid lumps: When adding gelatine be sure to strain it if not sure if it’s completely dissolved. This will prevent lumps from appearing in the mango coconut Cheesecake.
- Chill for a long time: The cheesecake needs plenty of time to set, therefore, you should bake it on the day you plan serving it.
Variations and Customizations
- Fruit Swaps Although mango may be the primary ingredient in this recipe, you are welcome to play around with other fruits like passion fruit and pineapple.
- Layered Delight For a brighter dessert, layer various fruits between the the pannacotta layer.
- Dairy-Free Alternative: Replace cream cheese or heavy cream for dairy-free options in order to create a recipe appropriate for lactose intolerant guests.
Storage and Reheating Instructions
Keep all left-over Mango Coconut Cheesecake in an airtight container and keep it in the refrigerator. It’ll keep for three to four days. But it’s excellent consumed fresh. Avoid freezing since the texture can alter upon the thawing process.
Serving Suggestions
Serve the Mango Coconut Cheesecake with a refreshing tropical fruit salad or serve it with some mango or coconut sorbet for an additional delicious and refreshing dessert.
Frequently Asked Questions (FAQs)
What are the alternatives to gelatin in a Mango Coconut Cheesecake?
A Mango Coconut Cheesecake can be successfully made without gelatin using several plant-based alternatives. Agar-agar powder, derived from seaweed, provides excellent setting properties – use 1 teaspoon for every 1 tablespoon of gelatin. Another option is cornstarch mixed with coconut cream, which creates a natural thickening effect. For a more traditional approach, adding extra cream cheese and extending the chilling time can help achieve the desired firmness without any additional setting agents.
How can you determine the perfect doneness of a Mango Coconut Cheesecake?
For the perfect lunch dessert or any time serving, your Mango Coconut Cheesecake should have a slight wobble in the center when gently shaken – similar to how set jelly moves. The edges should be slightly puffed and more set than the center. When you touch the surface lightly, it should feel set but still slightly soft. The cheesecake will continue to set further as it cools. A perfectly done cheesecake should be creamy in the center with no liquid movement when gently shaken.
Is frozen mango suitable for making Mango Coconut Cheesecake?
Frozen mango can be effectively used in Mango Coconut Cheesecake, but requires proper handling. Thaw the mango completely and drain any excess liquid to prevent additional moisture in the filling. Frozen mangoes are often harvested at peak ripeness, making them consistently sweet and flavorful. For the topping, consider pureeing the thawed mango with a small amount of coconut cream to achieve the right consistency. While fresh mango provides the best texture for decoration, frozen mango works perfectly when blended into the filling.
Related Recipes
If you liked the Mango Coconut Cheesecake You might also like:
- Pineapple Coconut Tart
- No-Bake Passionfruit Cheesecake
- Mango Sorbet
The Mango Coconut Cheesecake isn’t just a dessert It’s a tropical experience with every bite. It’s easy to make and gorgeous appearance, it’s guaranteed to delight your family and friends. Why put off? Make your own ingredients and bring the taste of summer to your dining table. Be sure to show off your creations and be thankful for the comments that will be coming your way!