Mango Coconut Cheesecake

Name: Mango Coconut Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: English
Ingredients: 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)

By Melanie Campbell
@RossCampbell

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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)
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How to Make Mango Coconut Cheesecake

Step-by-Step

Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan with vegetable oil.
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.
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.
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.
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.
Spoon mango mixture on top of cooled cheesecake and smooth the surface.
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.
Cover pan and refrigerate until chilled, at least 6 hours and up to overnight.
To serve, cut into wedges and garnish with fresh mango slices, if desired.