Mango Coconut Cheesecake: 5 Amazing Tropical Layers

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Mango Coconut Cheesecake is a creamy tropical delight that will transport your taste buds straight to paradise. This dessert features a luscious blend of cream cheese and coconut cream, layered with sweet mango purée, all atop a crunchy biscuit base. The combination of flavors and textures makes this cheesecake a showstopper at any gathering. Whether you’re looking for a refreshing treat for a summer party or a unique dessert to impress your guests, this cheesecake has it all. Let’s dive into how to make this stunning dessert!

Why You’ll Love This Mango Coconut Cheesecake

This Mango Coconut Cheesecake is not just a dessert; it’s an experience! Here are some reasons why you’ll adore it:

**Tropical Flavors:** The mix of mango and coconut creates a refreshing taste.
**Easy to Make:** Follow our simple steps for an effortless dessert.
**No-Bake Option:** Avoid the oven with our no-bake recipe variation.
**Vegan-Friendly:** You can easily adapt it for a vegan diet.
**Perfect for Summer:** Its light texture is ideal for warm weather gatherings.
**Customizable:** Explore unique variations to suit your taste.

With its creamy texture and vibrant flavors, this tropical cheesecake is a must-try dessert for any occasion!

Ingredients for Mango Coconut Cheesecake

Gather these items:

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

How to Make Mango Coconut Cheesecake Step-by-Step

Step 1: Line a medium loaf tin with baking paper.
Step 2: Blitz the digestive biscuits and desiccated coconut in a blender until fine crumbs form. Mix in the melted butter and press into the base of the prepared tin. Chill for 15 minutes.
Step 3: In a large bowl, beat the cream cheese and sugar until smooth, about 2-3 minutes.
Step 4: Slowly add the coconut cream, beating on low speed until combined, about 1-2 minutes.
Step 5: In a separate bowl, combine boiling water with powdered gelatine, stirring until dissolved, about 2 minutes.
Step 6: Pour dissolved gelatine and lime zest into the cream cheese mixture, beating well.
Step 7: Pour the cream mixture over the chilled biscuit base and return to the fridge.
Step 8: Blend mango flesh until smooth, about 1-2 minutes.
Step 9: In a saucepan, combine mango purée and water, sprinkle gelatine over the top, and allow to bloom for 5 minutes.
Step 10: Place over low heat, stirring until gelatine dissolves, then add sugar and mix until dissolved, about 3-4 minutes.
Step 11: Remove from heat and stir in thickened cream, vanilla extract, and salt.
Step 12: Pour mango mixture over the cheesecake layer and let it set in the fridge for at least 6 hours.
Step 13: To turn out the cheesecake, fill a sink with hot water and place the tin in for 5-10 seconds.
Step 14: Wet a plate, cover the top of the tin, flip it over, and gently shake until released.
Step 15: Transfer to serving dish, topping with sliced mango, toasted coconut chips, and lime zest.

Pro Tips for the Perfect Mango Coconut Cheesecake

Keep these in mind:

Use fresh mango for a richer flavor.
Ensure all ingredients are at room temperature for a smoother texture.
Chill the cheesecake overnight for the best results.
For a gluten-free option, substitute the digestive biscuits with gluten-free alternatives.
This cheesecake can be made ahead of time, making it a perfect dessert for gatherings.

Best Ways to Serve Mango Coconut Cheesecake

Here are some delicious serving ideas:

Top with toasted coconut chips for added crunch.
Serve alongside a scoop of vanilla ice cream for a decadent treat.
Pair with fresh fruit for a refreshing finish.

How to Store and Reheat Mango Coconut Cheesecake

To store, cover the cheesecake with plastic wrap and refrigerate for up to 5 days. To reheat, it’s best enjoyed cold, so no need to heat it. You can also meal prep by making it a day in advance for your summer gatherings.

Frequently Asked Questions About Mango Coconut Cheesecake

What’s the secret to perfect Mango Coconut Cheesecake?

The secret lies in using high-quality ingredients, especially the mango purée. This adds a depth of flavor that enhances the overall taste and texture of the cheesecake.

Can I make Mango Coconut Cheesecake ahead of time?

Absolutely! This dessert can be prepared a day before serving. Just make sure to keep it covered in the fridge so it stays fresh and delicious.

How do I avoid common mistakes with Mango Coconut Cheesecake?

To avoid common mistakes, ensure the gelatine is fully dissolved before mixing it into your cheesecake batter. This will prevent lumps and create a smooth texture.

Variations of Mango Coconut Cheesecake You Can Try

Consider these unique twists:

Vegan Mango Coconut Cheesecake: Substitute cream cheese with vegan cream cheese and use coconut milk instead of dairy products.
No-Bake Version: Skip the baking step by using a no-bake gelatine alternative.
Mango Coconut Cake: Transform the cheesecake into a layered cake by baking the layers separately.
Gluten-Free Mango Coconut Cheesecake: Replace digestive biscuits with gluten-free biscuits for a delicious gluten-free option.

For more delicious dessert ideas, check out our Apple Pie Baked Oats or try making Cheesecake Pizza for a fun twist. If you’re looking for a savory option, our Baked Boneless Skinless Chicken is a great choice!