mango coconut cheesecake

RossCampbell avatar
By Melanie Campbell
from Rumford, ME

You'll go gaga over this!!! My husband is always begging me to make this even during the hot intense summer days.

serves 12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For mango coconut cheesecake

  • 1 c
    sweetened shredded coconut (crust)
  • 1/4 c
    almonds (crust)
  • 2 Tbsp
    sugar (crust)
  • 1/8 tsp
    salt (crust)
  • 3 Tbsp
    unsalted butter, melted (crust)
  • 2 pkg
    neufchatel 1/3-less-fat cream cheese, at room temperature (filling)
  • 3/4 c
    chopped ripe mango (filling)
  • 1 1/4 c
    sugar (filling)
  • 1/4 tsp
    salt (filling)
  • 2
    eggs (filling)
  • 1 tsp
    fresh lemon juice (filling)
  • 2 Tbsp
    potato starch (filling)
  • 1 c
    chopped ripe mango (topping)
  • 1/4 c
    all-fruit apricot preserve (no added sugar or artificial sweeteners) (topping)
  • 1/2 c
    water, plus more if needed (topping)
  • 1 Tbsp
    fresh lime juice (topping)
  • 1 Tbsp
    potato starch (topping)
  • 2 Tbsp
    sweetened shredded coconut (topping)
  • 1 to 5 slice
    mango (optional garnish) (topping)

How To Make mango coconut cheesecake

  • 1
    Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan with vegetable oil.
  • 2
    Prepare the crust. In a food processor, process coconut, almonds, sugar, and salt until mixture resembles a coarse meal. Add melted butter and process until fully combined. Pour crust mixture into prepared pan and press crumbs evenly on the bottom and 1/2 inch up the sides. Bake until lightly browned, about 10 to 12 minutes. Remove from oven and set aside.
  • 3
    Prepare the filling. In a food processor, process cream cheese until smooth. Add mango and process again until smooth. Add sugar, salt, eggs, lemon juice, and potato starch. Process all ingredients until creamy and smooth.
  • 4
    Pour filling over baked crust. Place pan on a baking sheet and bake at 325 degrees until center is just set but still slightly jiggly, about 40 to 45 minutes. Cool to room temperature on a wire rack, about 1 1/2 hours.
  • 5
    Prepare the topping. In a medium saucepan, combine mango, apricot preserves, water, lime juice, and potato starch. Mix together and cook over medium heat until thickened and mango chunks are soft. If mixture gets too thick and starts to stick to the pan, add more water 1 tablespoon at a time. Remove from heat and puree in a food processor until smooth, or use animmersion blender.
  • 6
    Spoon mango mixture on top of cooled cheesecake and smooth the surface.
  • 7
    If desired, toast coconut in a small skillet over medium heat until it just begins to brown, about 3 to 4 minutes. Remove from heat and sprinkle over the mango topping.
  • 8
    Cover pan and refrigerate until chilled, at least 6 hours and up to overnight.
  • 9
    To serve, cut into wedges and garnish with fresh mango slices, if desired.
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