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We hope you got benefit from reading it, now let’s go back to mango and coconut no bake cheesecake recipe. To cook mango and coconut no bake cheesecake you only need 20 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to prepare Mango and Coconut No Bake Cheesecake:
- Get 1 cm thick and 15 cm diameter slice Your favorite sponge cake base
- Get Syrup
- Get 1 tbsp Water
- Prepare 1 tbsp Fine granulated sugar
- You need 1 tbsp Coconut liqueur
- Get Cheese filling:
- Take 160 grams, peeled Mango
- Provide 200 grams Cream cheese
- Provide 70 grams Fine granulated sugar
- You need 60 ml Milk
- You need 30 grams Coconut milk powder
- Prepare 100 ml Heavy cream
- You need 2 tbsp Coconut liqueur
- Use 2 tsp Water
- Provide 9 grams Gelatin powder
- Use Jello layer
- Get 1 large Mango
- Take 100 ml 100% orange juice
- Use 1 tsp Fine granulated sugar
- Use 2 grams Gelatin powder
Instructions 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.
It's a great make ahead dessert recipe too - simply mix up your ingredients and let the fridge do the rest. Super excited to share this No Bake Vegan Mango Cheesecake with you all. It's super soft, and so indulging! Crust on the bottom, then filling and lastly coconut cream. Substitute mango with pineapple, peach or any other fruit.
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