Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mango and coconut no bake cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mango and Coconut No Bake Cheesecake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mango and Coconut No Bake Cheesecake is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mango and coconut no bake cheesecake using 20 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Mango and Coconut No Bake Cheesecake:
- Take 1 cm thick and 15 cm diameter slice Your favorite sponge cake base
- Get Syrup
- Make ready 1 tbsp Water
- Make ready 1 tbsp Fine granulated sugar
- Get 1 tbsp Coconut liqueur
- Take Cheese filling:
- Take 160 grams, peeled Mango
- Take 200 grams Cream cheese
- Prepare 70 grams Fine granulated sugar
- Take 60 ml Milk
- Take 30 grams Coconut milk powder
- Take 100 ml Heavy cream
- Get 2 tbsp Coconut liqueur
- Get 2 tsp Water
- Prepare 9 grams Gelatin powder
- Make ready Jello layer
- Prepare 1 large Mango
- Prepare 100 ml 100% orange juice
- Make ready 1 tsp Fine granulated sugar
- Get 2 grams Gelatin powder
Steps to make Mango and Coconut No Bake Cheesecake:
- 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.
- Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak.
- Strain the mango to make a puree, firmly pressing it through the strainer with a spatula.
- 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.
- 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.
- 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.
- Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well.
- Next, add the heavy cream and mix well.
- 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.
- Make the jello. Remove the inside of the mango with a melon baller.
- Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside.
- Dissolve the gelatin mixture in Step 11 over hot water. Mix in the rest of the orange juice and let cool.
- When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango.
- Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set.
- 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.
- You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case.
- Since you can't make mango balls with canned mango, drain the mango well and cut it into slices to lay on top.
So that is going to wrap this up with this special food mango and coconut no bake cheesecake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
