Description
Creamy Mango Coconut Cheesecake to Wow Your Taste Buds
Ingredients
Scale
- 200 grams Digestive biscuits
- 75 grams Finely desiccated coconut
- 100 grams Unsalted butter
- 400 grams Cream cheese
- 100 grams White granulated sugar
- 400 ml Full fat coconut cream
- 100 ml Boiling water
- 10 grams Powdered gelatine
- 1/2 piece Zest of lime
- 300 grams Mango purée
- 50 ml Water
- 10 grams Powdered gelatine
- 50 grams Sugar
- 100 ml Thickened cream
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 piece Mango
- 50 grams Toasted coconut chips
- 1 teaspoon Lime zest
Instructions
- Line a medium loaf tin with baking paper to prevent sticking and ensure easy release after chilling.
- Blitz the digestive biscuits and desiccated coconut in a blender until fine crumbs form. Mix in the melted butter and press the mixture evenly into the base of the prepared tin. Chill in the fridge to set for about 15 minutes.
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, which takes about 2-3 minutes.
- Slowly add the full-fat coconut cream to the cream cheese mixture, beating on low speed until well combined and smooth, approximately 1-2 minutes.
- In a separate bowl, combine the boiling water with the powdered gelatine, stirring gently until it completely dissolves, about 2 minutes.
- Pour the dissolved gelatine and lime zest into the cream cheese mixture, beating well until thoroughly blended and silky.
- Gently pour the cream mixture over the chilled biscuit base in the tin, then return it to the fridge.
- Blend the chunks of mango flesh until you achieve a smooth purée, about 1-2 minutes.
- In a saucepan, combine the mango purée and water, sprinkling the gelatine over the top. Allow it to bloom for 5 minutes.
- Place the saucepan over low heat, stirring until the gelatine dissolves, then add the sugar, mixing until fully dissolved, about 3-4 minutes.
- Remove from heat and stir in the thickened cream, vanilla extract, and a pinch of salt.
- Carefully pour the mango mixture over the cheesecake layer, smoothing it out if necessary. Let it set in the fridge for at least 6 hours.
- To gently turn out the cheesecake, fill a sink with hot (not boiling) water and place the tin in it for 5-10 seconds. Remove and allow the cheesecake to release.
- Wet a plate slightly, cover the top of the cake tin, flip it over, and gently shake until the cheesecake releases.
- Transfer the cheesecake to your serving dish, and top with thinly sliced mango, toasted coconut chips, and a sprinkle of lime zest.
Notes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg