Description
Mango Coconut Cheesecake is a delightful, no-bake dessert featuring creamy coconut layers and silky mango panna cotta, perfect for a refreshing summer treat.
Ingredients
Scale
- 150 g Digestive Biscuits
- ⅓ cup Desiccated Coconut
- 113 g Unsalted Butter
- 350 g Cream Cheese
- ⅓ cup Granulated Sugar
- 1 cup Full Fat Coconut Cream
- 4 tsp Powdered Gelatine
- ¼ cup Boiling Water
- ½ lime Lime Zest
- ¾ cup Mango Purée
- ¾ cup Water
- ¾ cup Cream
- ½ tsp Vanilla Extract
- 1 pinch Salt
- Fresh Mango and Toasted Coconut Chips
Instructions
- Begin by blitzing 150g of digestive biscuits and ⅓ cup desiccated coconut in a blender. Combine this mixture with 113g melted unsalted butter, then press firmly into a lined loaf tin. Chill in the fridge for about 30 minutes until set.
- Dissolve 4 teaspoons of powdered gelatine in ¼ cup boiling water, stirring until smooth. In a mixing bowl, beat 350g cream cheese with ⅓ cup granulated sugar until creamy. Fold in 1 cup full-fat coconut cream and the zest of ½ lime, then pour this mixture over your chilled crust.
- In a saucepan, combine ¾ cup mango purée with ¾ cup room temperature water. Sprinkle in 2½ teaspoons of powdered gelatine and let it bloom for a few minutes. Heat gently while stirring until the gelatine is fully dissolved, then add ¾ cup thickened cream, ½ teaspoon vanilla extract, and a pinch of salt. Mix well and pour this layer over the cheesecake.
- Cover the dessert and chill in the refrigerator for at least 6 hours, or overnight, until it’s firm to the touch.
- When ready to enjoy, release the cheesecake from the tin and garnish with fresh mango slices and toasted coconut chips right before serving.
Notes
- Adjust sugar to taste.
- Avoid using salted butter.
- Do not substitute coconut cream with light coconut milk.
- Ensure gelatine fully dissolves to avoid lumps.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Mango Coconut Cheesecake, No-Bake Dessert, Tropical Dessert