How To make Coconut Mango Cheesecake

MANGO CHEESECAKE No-Bake & No-Egg!

CREAMY AND REFRESHING, THIS MANGO CHEESECAKE NO-BAKE DESSERT IS THE BEST WAY TO COOL DOWN IN THE SUMMERTIME!

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► MANGO CHEESECAKE RECIPE :

Prep. : 45 mins
Wait. : 5 hours
Cook. : 5 mins
Servings : 12

► INGREDIENTS :
- 80g unsalted butter
- 250g cream cheese (room temp.)
- 150ml heavy cream (+ more for plating)
- 100ml canned coconut milk
- 60g shredded coconut
- 5 large mangoes (715g flesh)
- 25ml lime juice
- lime zest
- 75g white sugar
- 10ml vanilla extract
- 13g powdered gelatin
- 200g digestive butter flavoured biscuits

► DIRECTIONS :
1. Line the bottom of a 23cm cake mold with parchment paper and secure an acetate sheet around the edges using tape.

2. On medium heat in a pan, toast the shredded coconut for 5 minutes until it turns lightly browned, then set aside and reserve 15g for the finishing touches.

3. Finely crush the biscuits using a food processor and combine with the toasted coconut and melted butter. Transfer the mixture into the cake mold and press it down firmly with a spatula. Cover with plastic film and refrigerate for 30 minutes.

4. Dice the flesh of 1.5 mangoes into small cubes (totaling about 215g), then set aside and reserve 70g for the final presentation. Cut 3.5 mangoes into large cubes (totaling about 500g) and blend into a purée with the lime juice in a food processor.

5. Combine the softened cream cheese with coconut milk, 260g of mango purée, 50g of granulated sugar and vanilla extract. Bloom 8g of gelatin in 40ml of water, microwave for 10 seconds and incorporate with the mango-cheese. Using a hand mixer, whip the heavy cream and gently fold it into the mixture with a spatula until fully combined.

6. Pour half of the cheesecake batter into the cake mold and add the small mango cubes. Add the remaining mango-cheese over the top, cover with plastic film and allow it to rest in the refrigerator for 30 minutes.

7. Combine the remaining purée with 25g of sugar and 75ml of water. Bloom 5g of gelatin in 25ml of water, microwave for 10 seconds and mix it with the purée. Pour the mixture on top of the cheesecake, cover with plastic film and refrigerate for a minimum of 4 hours until the gelatin is fully set.

8. Using a potato peeler, peel a lime and cut the skin into juliennes (they will curl up if you wait a little). Whip heavy cream and sugar to taste using a hand mixer and reserve in a piping bag.

9. Slice a piece of cake with a clean and hot knife, then top it with whipped cream and garnish with a few small cubes of mango, lime zest, and toasted coconut.

TIMESTAMPS :
00:00 - Toasting the coconut.
00:08 - Crushing the biscuits.
00:17 - Mixing the biscuits, toasted coconut and melted butter.
00:29 - Pressing down the crust in the mold.
00:41 - Cutting the mangoes.
01:25 - Making the mango purée.
01:35 - Making the mango cheese.
02:55 - Transferring the mango cheese to the mold.
03:09 - Making the mango jelly.
03:25 - Transferring the mango jelly to the mold.
03:35 - Removing the mold.
03:56 - Making the lime zest.
04:04 - Whipping the cream.
04:23 - Cutting the cake and plating.
05:03 - Outro.

Music : Sleepy + Hungry - baegel

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Mango Cheesecake | Summer Special Recipe

????????????Today's recipe “Mango Cheesecake | Summer Special“ if you have any suggestions or request. Please write below in the comments and don't forget to like and subscribe my channel. Please share my channel and instagram page with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes.
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#mangocheesecake #cheesecake #cakerecipe

INGREDIENTS :

CHEESE FILLING:
????Curd ~ 500g
????Creamcheese ~ 200g
????Heavy cream ~ 200g
????Sugar ~ 200g
????Oil ~ 200ml
????Eggs ~ 4
????Vanilla ~ 1tsp
????Lemon zest
????Cornstarch ~ 40g
????Mango cubes ~ 2 Bowls

FILLING:
????BASE:
????Plain flour ~ 250g
????Butter ~ 100g
????Baking powder ~ 1Tsp
????Sugar ~ 80g
????Egg ~ 1
.

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LINK TO OTHER RECIPES:
????MANGO COCONUT CAKE RECIPE


????GERMAN CHEESE CAKE RECIPE


????PLUM CRUMBLE CAKE RECIPE

芒果椰子芝士蛋糕 Mango Coconut Cheesecake (Eng sub) ｜迪比廚房

Coconut Mango Cheesecake Cupcakes | The Scran Line

Vanilla cake with mango mixed through, cheesecake centre topped with cream cheese frosting and crushed ginger cookies and coconut on top - this cupcake feels like summer!

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INGREDIENTS (makes 20)

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
200g Frozen mango pieces (or fresh)
Ginger Cookies (crushed to sprinkle)
Desiccated coconut (to sprinkle)

Cheesecake filling:
250g Philadelphia Cream Cheese
1 egg
3 tbsp icing sugar
1 tsp vanilla extract

Frosting:
Coconut Essence
1 batch of cream cheese frosting (chilled for a couple hours)

RECIPE

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

To prepare your cheesecake filling add your cream cheese to a large mixing bowl and mix until smooth. Next add your egg and mix until well combined.

Add the sugar and vanilla extract. Mix in until well combined. Cover with plastic wrap and store in the fridge.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add the mango and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Scoop about 1 ½ tsp of cheesecake filling in the center of the cupcake.

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

While your cupcakes are baking and cooling add coconut essence to your chilled cream cheese frosting and mix until just well combined. Store back in the fridge until you’re ready to pipe. You can also crush your cookies.

To frost your cupcakes fit the end of your piping bag with a 1M tip and pipe in a swirl as demonstrated in the video. Finish off with a sprinkle of crushed ginger cookies and desiccated coconut.
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No-Bake Mango Cheesecake Recipe

This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!


Printable Version:


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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.

Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.


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Kitchen Equipment:
Chef Knife:
Cutting Board:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
9-Inch Spring Form Pan:
Food Processor:


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No-Bake Mango Cheesecake Recipe (Very Easy)

Complete, printable recipe:

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