As I walked through the vibrant farmer’s market last week, a stall piled high with golden mangoes instantly caught my eye. The sweet fragrance wrapped around me like a warm hug, and I couldn’t resist picking up a few, imagining the delightful dessert I could create. That’s how I found myself crafting this Mango Coconut Cheesecake—a luscious blend of tropical flavors, perfect for any occasion.
This cheesecake isn’t just a treat; it’s a celebration of simple, wholesome ingredients. With a buttery, coconut-infused crust and a creamy filling that melts in your mouth, it’s the ultimate way to impress friends and family without spending all day in the kitchen. Plus, the stunning mango topping adds a touch of elegance that’s sure to leave everyone in awe. So grab your mixing bowl and let’s dive into a recipe that transforms humble dessert-making into a joyful culinary adventure!
Why is Mango Coconut Cheesecake a Must-Try?
Simplicity at its finest: This cheesecake requires minimal baking skills, making it accessible for everyone.
Decadent flavors shine through: Mango and coconut create a delightful tropical escape, perfect for dessert lovers.
Eye-catching presentation: The vibrant mango topping and toasted coconut make for stunning visuals that wow guests.
Versatile treat: Ideal for summer gatherings or cozy family dinners, this cheesecake suits any occasion.
Make-ahead convenience: Prep it in just 35 minutes, then let it chill for 6 hours—leaving you free to enjoy time with loved ones!
Don’t forget to check out more delightful recipes like No-Bake Cheesecake Variations to satisfy your sweet tooth!
Mango Coconut Cheesecake Ingredients
For the Crust
- Digestive biscuits – a perfect base that adds a delightful and crumbly texture.
- Finely desiccated coconut – enhances the tropical flavor while giving a wonderful chew.
- Unsalted butter – binds the crust together and adds richness.
For the Cream Layer
- Cream cheese – brings a luscious, smooth texture that forms the cheesecake’s body.
- White granulated sugar – balances the creaminess and enhances the overall flavor.
- Full fat coconut cream – contributes a creamy richness and a deeper coconut flavor.
- Boiling water – helps dissolve the gelatine smoothly for a perfectly set cheesecake.
- Powdered gelatine – provides structure to your cheesecake, ensuring it holds together well.
- Zest of half a lime – brightens the flavors and adds a refreshing citrus note.
For the Mango Layer
- Mango purée – the star of the show, delivering sweetness and that vibrant orange hue.
- Water – helps to achieve the right consistency when mixing with the gelatine.
- Powdered gelatine – used again to create a smooth and firm mango layer.
- Sugar – sweetens the mango layer to perfection.
- Thickened cream – adds velvety texture and balances sweetness.
- Vanilla extract – gives an aromatic depth and enhances the dessert’s flavor profile.
- Pinch of salt – balances flavors and enhances the sweetness of the mango.
For the Topping
- Mango – sliced thinly for a gorgeous and fresh presentation on top.
- Toasted coconut chips – add a delightful crunch and accentuate the coconut flavor.
- Lime zest – a final touch of zestiness to brighten up this showstopper dessert.
This Mango Coconut Cheesecake is not only visually stunning but also scrumptiously delicious, leaving you wanting more with every bite!
How to Make Mango Coconut Cheesecake
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Prepare the tin: Line a medium loaf tin with baking paper to prevent sticking and ensure easy release after chilling.
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Make the crust: 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.
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Beat the cream layer: 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.
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Incorporate coconut cream: Slowly add the full-fat coconut cream to the cream cheese mixture, beating on low speed until everything is well combined and smooth, approximately 1-2 minutes.
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Dissolve the gelatine: In a separate bowl, combine the boiling water with the powdered gelatine, stirring gently until it completely dissolves, about 2 minutes.
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Mix gelatine and zest: Pour the dissolved gelatine and lime zest into the cream cheese mixture, beating well until thoroughly blended and silky.
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Layer the cream: Gently pour the cream mixture over the chilled biscuit base in the tin, then return it to the fridge while you prepare the mango layer.
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Prepare the mango purée: Blend the chunks of mango flesh until you achieve a smooth purée, which should take about 1-2 minutes.
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Combine mango and gelatine: In a saucepan, combine the mango purée and water, sprinkling the gelatine over the top. Allow it to bloom for 5 minutes.
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Heat and sweeten: Place the saucepan over low heat, stirring until the gelatine dissolves, then add the sugar, mixing until fully dissolved without overheating, which should take about 3-4 minutes.
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Finish the mango layer: Remove the saucepan from the heat and stir in the thickened cream, vanilla extract, and a pinch of salt, combining everything well.
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Layer over cheesecake: 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.
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Release from the tin: To gently turn out the cheesecake, fill a sink or large bowl with hot (not boiling) water and place the tin in it for 5-10 seconds. Remove and allow the cheesecake to release.
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Flip and serve: Wet a plate slightly, cover the top of the cake tin, flip it over, and gently shake until the cheesecake releases.
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Garnish: Transfer the cheesecake to your serving dish, and top with thinly sliced mango, toasted coconut chips, and a sprinkle of lime zest for a stunning finish.
Optional: Top with fresh mint for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.
Mango Coconut Cheesecake Variations
Feel free to get creative with your Mango Coconut Cheesecake—each twist adds a unique flavor to your tropical delight!
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Gluten-Free: Substitute digestive biscuits with gluten-free biscuits or ground almonds for an equally delicious crust.
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Vegan: Use coconut cream and silken tofu in place of cream cheese, and employ agar-agar instead of gelatine for a plant-based treat.
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Fruit Infusions: Blend in other fruits like passionfruit or pineapple for a zesty twist that complements the mango beautifully.
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Coconut Milk Swap: Replace full-fat coconut cream with coconut milk for a lighter version without compromising on flavor.
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Nutty Crunch: Add chopped pecans or walnuts to the crust to introduce a delightful crunch and added gourmet flair.
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Flavor Boost: Infuse the cream layer with a splash of coconut rum or pineapple juice to amplify the tropical vibes.
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Spicy Kick: Add a dash of finely chopped jalapeño or a sprinkle of cayenne pepper to the mango layer for an unexpected spicy surprise.
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Serving Styles: Transform this cheesecake into mini jars for individual servings, ideal for parties, and make it easy to transport!
Embrace the joy of experimenting and discover your favorite take on this creamy, dreamy dessert!
Make Ahead Options
This Mango Coconut Cheesecake is perfect for meal prep enthusiasts! You can prepare the crust and cream layer up to 24 hours in advance by following the initial steps and then storing them in the fridge. Just ensure the crust is tightly wrapped to prevent it from becoming soggy. The mango layer can also be made ahead, but it’s best to assemble the cheesecake no more than 3 days before serving to maintain its freshness and texture. When you’re ready to enjoy this delightful dessert, simply layer the mango purée over the cream, set it in the fridge for 6 hours, and you’ll have a stunning, tropical treat waiting for you with minimal last-minute effort!
What to Serve with Mango Coconut Cheesecake?
Imagine a tropical escape with vibrant flavors that beckons to be enjoyed in a beautiful setting.
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Fresh Fruit Salad: A light, refreshing mix of seasonal fruits enhances the fruitiness of the cheesecake, creating a harmonious balance of flavors.
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Toasted Almonds: The nutty crunch adds texture and complements the creamy cheesecake, making each bite an exciting experience.
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Coconut Sorbet: A dairy-free, icy treat that highlights the coconut notes of the cheesecake while providing a cool contrast in temperature.
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Matcha Green Tea: The earthy, slightly bitter flavor of matcha provides a delightful counterpoint to the cheesecake’s sweetness, making for a balanced palate.
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Minted Limeade: A zesty and refreshing drink that echoes the lime zest in the cheesecake, cleansing the palate beautifully between bites.
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Pineapple Coconut Mocktail: This tropical drink echoes the flavors of your dessert, creating a cohesive dining experience that feels festive and fun.
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Chocolate Drizzle: A simple, elegant addition of melted dark chocolate over the cheesecake adds depth and richness, enhancing the overall indulgence.
Each of these pairings brings an element of surprise and delight, transforming your Mango Coconut Cheesecake into the star of your gathering.
How to Store and Freeze Mango Coconut Cheesecake
Fridge: Store your Mango Coconut Cheesecake in an airtight container for up to 5 days; it will stay creamy and delicious, perfect for those late-night cravings.
Freezer: If you want to enjoy this treat later, freeze slices in an airtight container for up to 3 months. Just thaw in the fridge overnight before serving.
Reheating: This cheesecake is best served chilled or at room temperature; avoid reheating as it may change its delightful texture.
Wrap: For long-term storage, make sure to tightly wrap the cheesecake in cling film before placing it in the freezer, ensuring no freezer burn touches your luscious dessert.
Expert Tips for Mango Coconut Cheesecake
- Crust Consistency: Ensure the biscuit mixture is finely blended; it should feel like wet sand before pressing it into the tin for a sturdy base.
- Dormant Gelatine: Allow gelatine to bloom in boiling water before mixing to prevent clumping, ensuring your Mango Coconut Cheesecake sets nicely.
- Cream Temperature: Make sure your cream cheese is at room temperature, as cold cream cheese can lead to lumps in your filling.
- Chill Time: Don’t rush the chilling process! Let this cheesecake set for at least 6 hours for optimal flavor and texture.
- Serving Tip: For clean slices, use a warm knife for cutting the cheesecake; this prevents the layers from tearing and makes each slice look perfect.
Mango Coconut Cheesecake Recipe FAQs
What kind of mango should I use for the cheesecake?
Absolutely! Use ripe, sweet mangoes for the best flavor. Look for mangoes that yield slightly when you press gently on the skin. Varieties like Ataulfo or Haden are excellent choices due to their sweetness and smooth texture.
How should I store my Mango Coconut Cheesecake?
You can store your Mango Coconut Cheesecake in the fridge for up to 5 days in an airtight container. This keeps it wonderfully creamy and satisfying for those late-night cravings. Just make sure to cover it well to prevent it from absorbing any fridge odors.
Can I freeze leftover cheesecake?
Very much so! Slice your leftovers and place them in an airtight container. You can freeze them for up to 3 months! Make sure to wrap each piece in cling film first to avoid freezer burn. To enjoy, just thaw in the fridge overnight before serving.
What if my gelatine doesn’t dissolve properly?
Don’t worry if you encounter this! If your gelatine seems clumpy, ensure you’re using boiling water to dissolve it. First, sprinkle the gelatine over the water and allow it to bloom for 5 minutes before stirring until smooth. If it’s still clumpy, gently reheat it on low while stirring, but don’t let it boil.
Can I make this cheesecake gluten-free?
Absolutely! You can easily substitute the digestive biscuits with gluten-free cookies or even crushed gluten-free graham crackers. This way, everyone can enjoy the delightful flavors of Mango Coconut Cheesecake without worry.
Is this cheesecake safe for pets?
No, it’s best not to share this cheesecake with your pets. Ingredients like cream cheese and sugar aren’t ideal for them. Always make sure to keep dessert items out of their reach to avoid any tummy troubles!
Creamy Mango Coconut Cheesecake to Wow Your Taste Buds
Ingredients
Equipment
Method
- 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.