Description
This Mango Coconut Cheesecake is a luscious tropical no-bake dessert that combines the creamy richness of coconut cream and cream cheese with the vibrant sweetness of fresh mango purée. Featuring a crunchy digestive biscuit and desiccated coconut crust, layered with a smooth coconut lime cream cheese filling and topped with a mango gelatin layer, this cheesecake is perfect for warm days or any time you want a refreshing, exotic treat.
Ingredients
Scale
Crust
- 150 g Digestive Biscuits (Substitute with gluten-free cookies if needed)
- â…“ cup Desiccated Coconut (Can be substituted with crushed graham crackers)
- 113 g Unsalted Butter (melted; avoid using salted butter)
Cheesecake Filling
- 350 g Cream Cheese (full-fat, softened)
- â…“ cup Granulated Sugar (adjust to taste)
- 1 cup Full Fat Coconut Cream (do not substitute with light coconut milk)
- 4 tsp Powdered Gelatine (to dissolve)
- ¼ cup Boiling Water (to dissolve gelatine)
- ½ lime Lime Zest (freshly grated)
Mango Gelatin Layer
- ¾ cup Mango Purée (fresh or frozen)
- ¾ cup Water (room temperature)
- 2½ tsp Powdered Gelatine
- ¾ cup Thickened Cream (or heavy cream)
- ½ tsp Vanilla Extract
- 1 pinch Salt
Garnish
- Fresh Mango Slices
- Toasted Coconut Chips
Instructions
- Prepare the crust: Blitz 150g digestive biscuits and â…“ cup desiccated coconut in a blender until finely ground. Mix the crumbs with 113g melted unsalted butter until fully combined. Press this mixture firmly into the base of a lined loaf tin. Place in the fridge for about 30 minutes to set firmly.
- Make the cheesecake filling: Dissolve 4 teaspoons of powdered gelatine into ¼ cup boiling water, stirring until completely smooth to avoid lumps. In a mixing bowl, beat 350g cream cheese with ⅓ cup granulated sugar until smooth and creamy. Fold in 1 cup full-fat coconut cream and the zest of ½ a lime. Pour this mixture evenly over the chilled crust.
- Prepare the mango gelatin layer: In a saucepan, combine ¾ cup mango purée with ¾ cup room temperature water. Sprinkle in 2½ teaspoons powdered gelatine and let it bloom for a few minutes to soften. Gently heat while stirring continuously until the gelatine is fully dissolved. Remove from heat and mix in ¾ cup thickened cream, ½ teaspoon vanilla extract, and a pinch of salt. Stir well and carefully pour this mango gelatin layer over the cheesecake filling.
- Chill to set: Cover the dessert with cling film or a lid and refrigerate for at least 6 hours or overnight until the cheesecake is firm to the touch and fully set.
- Serve: Once set, carefully release the cheesecake from the tin. Garnish with fresh mango slices and toasted coconut chips just before serving for enhanced texture and tropical flavor.
Notes
- Use full-fat cream cheese and coconut cream for the best texture and richness.
- Make sure gelatin is completely dissolved to avoid lumps in the cheesecake and mango layers.
- You can substitute digestive biscuits with gluten-free cookies to make the crust gluten-free.
- Chilling time is essential for proper setting; do not rush the process.
- Add garnish only just before serving to maintain freshness and crunch.
- This recipe works best with fresh or frozen mango purée that is not overly diluted.
