why make this recipe
Tropical Paradise Mango Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the bright, sweet flavor of mangoes and tropical coconut. This recipe is perfect for gatherings, special occasions, or simply when you crave something refreshing and indulgent. It transports you to a sunny beach with every bite, making it a favorite among fruit and cheesecake lovers alike.
how to make Tropical Paradise Mango Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup sweetened shredded coconut (toasted)
- ½ cup macadamia nuts (finely chopped)
- ⅓ cup granulated sugar
- ½ cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup mango puree (from 2-3 ripe mangoes)
- 3 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- ¼ cup coconut cream
- 2 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- ½ tsp coconut extract
- 2 ripe mangoes (diced)
- ¼ cup water
- 2 tbsp granulated sugar
- 1 tbsp lime juice
- 1 tsp cornstarch mixed with 1 tbsp water
- Toasted coconut flakes for garnish
Directions:
- Prepare Crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, toasted coconut, macadamia nuts, granulated sugar, and melted butter. Mix well. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and beat until creamy. Mix in the mango puree, then add eggs one at a time, ensuring each is well incorporated. Lastly, add sour cream, coconut cream, flour, vanilla extract, lemon juice, and coconut extract. Beat until the mixture is smooth.
- Bake Cheesecake: Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for about 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually. Remove from the oven and cool down fully at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare Topping and Serve: In a saucepan, combine diced mangoes, water, 2 tbsp sugar, and lime juice. Cook over medium heat until the mango softens. Add the cornstarch mixture to thicken. Once thickened, let it cool. Spread the mango topping over the cheesecake and garnish with toasted coconut flakes before slicing and serving.
how to serve Tropical Paradise Mango Cheesecake
Serve the cheesecake chilled, sliced into wedges. You can add extra mango topping and toasted coconut flakes on each piece for an attractive presentation. This dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
how to store Tropical Paradise Mango Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container. The cheesecake can last for up to a week in the fridge. It’s not recommended to freeze due to its creamy texture, but if you must, wrap it tightly and consume within a month.
tips to make Tropical Paradise Mango Cheesecake
- Make sure all ingredients are at room temperature for a smoother filling.
- Use ripe mangoes for sweeter puree and topping.
- Toast the coconut beforehand to add a deeper flavor.
- If you want a firmer cheesecake, add another egg to the filling.
- Allow the cheesecake to cool gradually to prevent cracks.
variation
For a chocolate twist, add cocoa powder to the filling. You can also replace macadamia nuts with almonds or pecans for a different nutty flavor. If you enjoy a more tropical flavor, consider adding crushed pineapple to the topping.
FAQs
Q: Can I use frozen mangoes instead of fresh?
A: Yes, you can use frozen mangoes. Just thaw them completely before making the puree.
Q: Why did my cheesecake crack?
A: Cheesecakes can crack due to rapid temperature changes. Let it cool gradually in the oven and ensure all ingredients are at room temperature.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
Tropical Paradise Mango Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, toasted coconut, macadamia nuts, granulated sugar, and melted butter. Mix well.
- Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of granulated sugar and beat until creamy.
- Mix in the mango puree, then add eggs one at a time, ensuring each is well incorporated.
- Lastly, add sour cream, coconut cream, flour, vanilla extract, lemon juice, and coconut extract.
- Beat until the mixture is smooth.
- Pour the cream cheese mixture over the cooled crust.
- Bake in the preheated oven for about 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- Remove from the oven and cool down fully at room temperature.
- Refrigerate for at least 4 hours or overnight.
- In a saucepan, combine diced mangoes, water, 2 tbsp sugar, and lime juice.
- Cook over medium heat until the mango softens.
- Add the cornstarch mixture to thicken.
- Once thickened, let it cool.
- Spread the mango topping over the cheesecake and garnish with toasted coconut flakes before slicing and serving.