Mango Coconut Cheesecake
Servings: 10 servings
Tools you'll need:
- 23cm / 9inch springform pan
This no-bake mango coconut cheesecake is light, sweet, deliciously refreshing and super simple to make.
INGREDIENTS LIST
Biscuit base
- 100 g butter (melted)
- 200 g digestif or coconut biscuits
Filling
- 250 g mango (1 large piece)
- 1 tbsp lemon juice
- 300 ml coconut milk
- 250 g mascarpone
- 60 g caster sugar
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste (sugar or 1/4 tsp of vanilla paste)
- 6 sheets gelatine (see notes)
Topping
- 100 ml coconut milk (see notes)
- 1 sheet gelatine (or 1/2 tsp powdered gelatine)
- 1 large mango (sliced or cut into chunks - optional)
- 6 pieces mint leaves or tips (optional)
Preparation
- Biscuit base: melt the butter in a small saucepan or a microwave. Put the biscuits into a mini food processor or ziplock bag and crush them until they resemble coarse bread crumbs.
- In a bowl, combine crushed biscuits and melted butter.
- Line a 23cm (9inch) springform pan with baking/parchment paper to stop the cheesecake sticking to it.Then pour the biscuit crumbs into the pan, pressing down with a back of a spoon or the bottom of a flat-bottomed tumbler to create an even layer over the base of the pan.
- Place the pan into the fridge to set the crust.
- In a small bowl soak the gelatine in some cold water for 5-6 minutes.
- Filling: peel and remove the stone from a large mango. Pulp the mango flesh and the lemon juice in a blender or use a hand blender in a large bowl.
- Add the coconut milk (reserving 100ml for the topping), mascarpone, sugar and vanilla to the bowl or blender and mix again to get a nice smooth mixture.
- Pour about a cup's worth (250ml) of the mixture into a small pan and gently heat it, but do not let it boil. Meanwhile remove the gelatine and squeeze out any excess water from it. Once the mixture is hot, remove it from the heat and stir in the gelatine until it completely dissolves.
- Add the warn gelatine mixture to the rest of the mix and blend again or simply stir well. Then remove the pan from the fridge and pour the mixture over the biscuit base.Place the pan back into the fridge for 2-3 hours until set.
- Topping: Once the cake has had time to cool and is set, make the topping. See notes.In a small bowl soak the gelatine in some cold water for 5-6 minutes.
- Gently heat the remaining 100ml of coconut milk in a small saucepan until hot but not boiling. Remove the gelatine and squeeze out any excess water from it. Once the milk is hot, remove it from the heat and stir in the gelatine until it completely dissolves.
- Pour the coconut milk mixture over the top of the cake and place it back in the fridge to set for 30 minutes.
- To decorate: Peel and slice the mango in half, making sure to avoid the stone in the middle. Slice each half into strips.
- Then take a slice and gently fold it in half, place it around the edge of the cake. Continue to place slices around and on top of each other to make a pattern.
- Alternatively, dice the mango into large cubes to decorate and add some fresh mint tips to finish.
Notes & Tips
Alternative topping: If you don't want to decorate the cake with more mango, a simpler option is to heat 200ml of mango juice or smoothie and add 2 leaves of gelatine following the method for the topping in the recipe.
Using gelatine sheets vs. powder: These two forms of gelatine are quite different and therefore there are different methods in using them in recipes. Always make sure you follow your gelatine packet instructions carefully to ensure your recipe sets properly.
If you want to substitute sheets for powder: This cheesecake filling has about 550ml of liquid and therefore I use 6 sheets or 1 x 7gram (0.25 ounce) envelope of powder.
As a guide 6 sheets or 1 envelope of 7g (0.25 ounce) powdered gelatine will:
FIRMLY set 500ml (2 cups of liquid)/ This will set firmly and allow the unmoulding of a dessert such as a no-bake cheesecake or delice.
SOFTLY set 750ml (3 cups of liquid). This type of dessert you will not be able to unmould. (I typically use this for desserts I serve in glasses, like my panna cotta.)
