Mango Coconut Cheesecake: 5 Amazing Tropical Layers

Creamy Mango Coconut Cheesecake to Wow Your Taste Buds

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