MANGO COCONUT CHEESECAKE

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A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. It’s a great make ahead dessert recipe too – simply mix up your ingredients and let the fridge do the rest.

PREP TIME: 30 minutes

COOK TIME: 5 minutes

SETTING TIME: 6 hours

TOTAL TIME: 35 minutes

SERVINGS: 8 serves

CALORIES: 569kcal

Ingredients

FOR THE COCONUT CHEESECAKE CRUST:

  • 150 g digestive biscuits (wheaten cookies) (notes)
  • 1/3 cup finely desiccated coconut
  • 113 g (1 stick / 1/2 cup) unsalted butter, melted

FOR THE COCONUT CHEESECAKE:

  • 350 g cream cheese, softened
  • 1/3 cup white granulated sugar
  • 1 cup full fat coconut cream
  • 1/4 cup boiling water
  • 4 teaspoons powdered gelatine
  • Zest of half a lime

FOR THE MANGO PANNA COTTA:

  • 3/4 cup mango purée (notes)
  • 3/4 cup water
  • 2 1/2 teaspoons powdered gelatine
  • 1/4 cup sugar
  • 3/4 cup thickened (heavy) cream
  • Pinch of salt

TOPPINGS:

  • 1 mango, peeled and thinly sliced
  • Toasted coconut chips
  • 1 teaspoon lime zest

Instructions

FOR THE COCONUT CHEESECAKE CRUST:

  • Line a medium loaf tin with baking paper (see tips in notes).
  • Blitz the cookies and coconut in a blend to fine crumbs, add the melted butter and mix well. Press evenly and firmly into the base of the prepared tin then place in the fridge to set.

FOR THE COCONUT CHEESECAKE:

  • Beat the cream cheese and sugar together until smooth and creamy.
  • Add the coconut cream and beat on low until smooth and well combined.
  • Place the boiling water in a separate bowl and sprinkle the gelatine over the top. Stir until the gelatine has completely dissolved.
  • Pour the gelatine mixture and lime zest into the cream cheese mixture then beat well until thoroughly combined and smooth.
  • Pour the mixture over the base and place the tin in the fridge while you make the top layer.

FOR THE MANGO PANNA COTTA:

  • Use a blender to blend chunks of mango flesh to puree.
  • Pour the 3/4 cup mango puree and the water into a saucepan and sprinkle the gelatine over the top. Allow it to “bloom” for 5 minutes (it should look a bit wrinkly by the end).
  • Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
  • Add the sugar and stir again until dissolved. This should only take another minute or two. Don’t let the mixture get too hot or to come to a simmer. It should only be just warm.
  • Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
  • Pour the mango panna cotta over the cheesecake layer and allow to set in the fridge for at least 6 hours before serving. Overnight is even better.
  • To turn the cheesecake out, fill the sink or a large bowl with an inch or two of hot (not boiling) water. Sit the base of the tin in the water for 5-10 seconds, then remove it from the water.
  • Rub a little water on a plate, then place it over the top of the baking tin. Flip it over and give it a gentle shake until it releases (you might need 2 or 3 rounds in the hot water). Very carefully peel off the baking paper.
  • Last, place your serving dish on top (which will actually be the cookie base) and flip it back again.
  • Top your dessert with sliced mango and coconut chips right before serving.

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