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Mango Coconut Cheesecake

Mango Coconut Cheesecake: A Tropical Slice of Heaven

Experience a tropical paradise with this No-Bake Mango Coconut Cheesecake, featuring creamy coconut and vibrant mango layers.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 150 g Digestive Biscuits Provides a sweet, crumbly crust; can swap for graham crackers for a similar flavor.
  • ⅓ cup Desiccated Coconut Adds texture and coconut flavor; substitute with finely ground almonds for a nutty twist.
  • 113 g Unsalted Butter Binds the crust ingredients together; use coconut oil for a dairy-free choice.
For the Cheesecake Layer
  • 350 g Cream Cheese Forms the creamy base; ensure it's fully softened.
  • ⅓ cup Granulated Sugar Sweetens the cheesecake; coconut sugar is a good alternative.
  • 1 cup Full Fat Coconut Cream Essential for rich coconut flavor; avoid coconut milk.
  • 4 teaspoons Powdered Gelatine Sets the cheesecake and panna cotta layers; use agar-agar for a vegetarian option.
  • ¼ cup Boiling Water Activates the gelatine for proper dissolution.
For the Mango Panna Cotta Layer
  • ¾ cup Mango Purée Adds sweetness and vibrant flavor; use fresh or frozen, blended until smooth.
  • ¾ cup Water Assists in dissolving gelatine for the mango layer.
  • ¼ cup Granulated Sugar Sweetens the mango panna cotta; adjust based on mango's sweetness.
  • ¾ cup Heavy Cream Creates a luscious panna cotta layer; opt for full-fat cream.
  • ½ teaspoon Vanilla Extract Enhances overall flavor; optional, but recommended.
  • Pinch Salt Balances sweetness beautifully.
For Topping
  • 1 Mango Peeled and thinly sliced; using ripe mango is key!
  • Toasted Coconut Chips Delivers crunch and extra coconut flair.
  • 1 teaspoon Lime Zest Brightens the dessert with a zesty finish.

Equipment

  • Food processor
  • Mixing bowl
  • loaf tin
  • saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the crust by blitzing digestive biscuits and desiccated coconut until fine. Melt unsalted butter and mix with crumbs, pressing into a lined loaf tin. Chill for 30 minutes.
  2. Dissolve powdered gelatine in boiling water. In a mixing bowl, beat softened cream cheese and sugar until smooth. Add coconut cream and dissolved gelatine, mixing well. Spread over chilled crust.
  3. Blend mango into a purée. In a saucepan, combine purée with cold water, let gelatine bloom, then gently heat with sugar, cream, vanilla, and salt until smooth.
  4. Once slightly cooled, pour mango panna cotta over the cheesecake layer, spreading gently to maintain layers.
  5. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow layers to firm up.
  6. To serve, dip the loaf tin in hot water, invert onto a plate, and garnish with mango slices, coconut chips, and lime zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure gelatin is fully dissolved and use thick, full-fat coconut cream for best results. Allow ample chilling time for optimal texture.

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