Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mango and coconut no bake cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mango and Coconut No Bake Cheesecake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mango and Coconut No Bake Cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.

Add your softened cream cheese and the coconut cream to a food processor. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Add oats, coconut oil, and salt. * In a small saucepan, combine the purée and the cubed mangoes, bring to a boil.

To begin with this particular recipe, we must first prepare a few components. You can cook mango and coconut no bake cheesecake using 20 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Mango and Coconut No Bake Cheesecake:

1. Prepare 1 cm thick and 15 cm diameter slice Your favorite sponge cake base
2. Get Syrup
3. Make ready 1 tbsp Water
4. Take 1 tbsp Fine granulated sugar
5. Get 1 tbsp Coconut liqueur
6. Prepare Cheese filling:
7. Take 160 grams, peeled Mango
8. Make ready 200 grams Cream cheese
9. Make ready 70 grams Fine granulated sugar
10. Make ready 60 ml Milk
11. Make ready 30 grams Coconut milk powder
12. Take 100 ml Heavy cream
13. Prepare 2 tbsp Coconut liqueur
14. Prepare 2 tsp Water
15. Prepare 9 grams Gelatin powder
16. Take Jello layer
17. Take 1 large Mango
18. Take 100 ml 100% orange juice
19. Make ready 1 tsp Fine granulated sugar
20. Take 2 grams Gelatin powder

The crust for no-bake cheesecakes is easy. You can use pretty much any nut, blended with dates to create a delicious, sweet and chewy crust. I used almonds in the recipe but walnuts and pecans also work well. The crust for this cheesecake also has some shredded coconut and lime zest added to complement the mango.

Instructions to make Mango and Coconut No Bake Cheesecake:

1. Line the bottom of the springform pan with the sponge cake. Combine the sugar and water and heat in the microwave to dissolve. Add the liqueur to make a syrup and brush the syrup generously on the sponge cake.
2. Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak.
3. Strain the mango to make a puree, firmly pressing it through the strainer with a spatula.
4. Put the cream cheese, which has been softened a bit in the microwave, and the sugar in a bowl and cream well with a spatula. When it's well combined, switch to a whisk and mix well.
5. Heat the mango puree and milk in a small saucepan until nearly boiling. Remove from heat, add the coconut milk powder and mix well until it's dissolved.
6. Dissolve the gelatin in Step 2 over hot water and stir it in to the mixture in Step 5. When it's well combined, cool the bottom of the pan in ice water while stirring thoroughly, until it no longer feels warm.
7. Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well.
8. Next, add the heavy cream and mix well.
9. Pour the mixture on top of the sponge. Tap the bottom of the pan to remove any air pockets, and smooth out the top. Chill until set for 2-3 hours.
10. Make the jello. Remove the inside of the mango with a melon baller.
11. Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside.
12. Dissolve the gelatin mixture in Step 11 over hot water. Mix in the rest of the orange juice and let cool.
13. When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango.
14. Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set.
15. Since I used easy-to-make proportions for the jelly sauce, you'll probably have a bit left over. Remove the cheesecake carefully from the pan when it's set, and it's done.
16. You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case.
17. Since you can't make mango balls with canned mango, drain the mango well and cut it into slices to lay on top.

Line a cheesecake pan with parchment paper. Combine the cookie crumbs and melted butter, and press into the parchment lined cheesecake pan. A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. It's a great make ahead dessert recipe too - simply mix up your ingredients and let the fridge do the rest. Remove cheesecake from the fridge and pour mango gelée on top.

So that is going to wrap it up for this special food mango and coconut no bake cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!