This Mango Coconut Cheesecake recipe brings a taste of the tropics right to your kitchen. You’ll love this creamy, vibrant dessert, perfect for any occasion. It’s a delightful twist on classic cheesecake recipes, offering a refreshing and irresistible flavor.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese works best for a rich texture. Avoid whipped or spreadable varieties.
- Ripe Mangoes: Fresh Alphonso or Ataulfo mangoes are ideal for their sweetness and vibrant color. You can use frozen mango pulp if fresh aren’t available, thawed and drained.
- Coconut Milk: Full-fat canned coconut milk is crucial for richness. Do not substitute with reduced-fat or coconut beverage.
- Graham Cracker Crumbs: Use pre-made or crush your own graham crackers. You can substitute with digestive biscuits or shortbread crumbs.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup full-fat coconut milk
- 1 cup mango puree (from about 2 large ripe mangoes)
For the Mango Topping:
- 1 large ripe mango, diced
- 2 tablespoons granulated sugar
- 1 tablespoon water
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 8-10 slices
- Tools: 9-inch springform pan, blender or food processor, large mixing bowl, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes at 350°F (175°C), then let it cool.
2. Make the Mango Puree
Peel and chop your ripe mangoes, then blend them until smooth. You need about 1 cup of puree for the filling. Set aside any remaining mango for the topping.
3. Create the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, coconut milk, and mango puree until just combined. Be careful not to overmix.
4. Bake Your Cheesecake
Pour the cheesecake batter over the cooled crust in the springform pan. You can place the springform pan in a larger roasting pan filled with about an inch of hot water for a water bath, which helps prevent cracks. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center jiggles slightly.
5. Chill Thoroughly
Turn off the oven and leave the cheesecake inside with the door ajar for one hour. Then, remove it from the oven and let it cool completely on a wire rack. Once cooled, refrigerate your Mango Coconut Cheesecake for at least 4 hours, or preferably overnight, for best results.
6. Prepare the Mango Topping
Combine the diced mango, sugar, and water in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the mango softens slightly and the sauce thickens. Let it cool completely before spreading it over your chilled cheesecake.
Variation Ideas:
- Toasted Coconut: Sprinkle toasted shredded coconut over the topping for added texture and flavor.
- Lime Zest: Add a teaspoon of lime zest to the filling for a brighter, more zesty flavor.
- Ginger Snap Crust: Use crushed ginger snap cookies instead of graham crackers for a spicier crust.
- White Chocolate Swirl: Melt white chocolate and swirl it into the cheesecake batter before baking for an extra indulgent touch.
Storage Instructions:
Store your Mango Coconut Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, well-wrapped in plastic wrap and foil, for up to one month. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Can I use canned mango pulp for this cheesecake recipe?
Yes, you can use canned mango pulp, but make sure it is unsweetened or adjust the sugar in the recipe accordingly.
Why did my cheesecake crack?
Cracking can happen from overbaking or sudden temperature changes. Using a water bath and slowly cooling the cheesecake in the oven helps prevent cracks.
Do I need a springform pan?
A springform pan is highly recommended for easy removal and clean slices, but you can use a regular round cake pan lined with parchment paper if necessary.
How do I know when the cheesecake is done?
The edges of the cheesecake should be set, but the center 2-3 inches should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free graham crackers or a nut-based crust (like almond flour and butter) to make this a gluten-free cheesecake recipe.
What if I don’t like coconut?
You can omit the coconut milk and substitute it with heavy cream for a classic creamy cheesecake, though it won’t have the distinct tropical flavor.