This year I will be contributing a Mango and Coconut No Bake Cheesecake to the Christmas lunch table. The brief was to make something light for the non Christmas Pudding eaters. It also has to travel well. I'll keep it in the tin and a chiller bag, for the 20 minute drive to my mother in law's house, on Christmas Day.
The beautiful tropical nature of this cake, makes it perfect for a hot Australian Christmas.
For something slightly healthier and lighter, I used coconut cream instead of whipped cream and I added extra gelatine to make it stand up. And stand up beautifully, it did. I moved this cake to several different plates for the photo shoot and although it wobbled a bit, it bounced back miraculously each time.
It is absolutely delicious and texturally stunning. The coconut cream makes it more like a firm mango and coconut mousse, than a thick cheesey cheesecake. It is so very easy to make and I think rather impressive.
To garnish, I just rolled up a few mango slices to form mini rose buds. You could do as much, or as little garnishing in that form, as you like. I prefer the simple and elegant approach.
Mango and Coconut No Bake Cheesecake
1 packet of Granita biscuits, or any plain sweet biscuits will do.
100g melted butter(1/2 a stick)
3 large mangoes
1 x 400ml can coconut cream (13.5 fl.oz.)
2x 250g tubs cream cheese (2 x 8 oz)
1 cup castor sugar
3x 1 tablespoon sachets of flavourless gelatine powder (make sure they are level tablespoons). I used Davis brand and it worked well.
120mls or 1/2 an Australian Cup of boiling water.
Prepare a 23cm/9" spring form tin, by spraying with light olive oil and lining the bottom with baking paper.
Process biscuits to a fine crumb and combine with melted butter.
Press biscuit mixture into the bottom of the prepared tin.
Clean bowl of food processor.
Combine boiling water and gelatine in a separate bowl and whisk with a fork to melt the powder. Set aside to cool for a few minutes.
Remove the flesh from 2 mangoes and blend to a puree, in the food processor
Add cream cheese, sugar and coconut cream to the food processor.
Process mixture on high, until fully combined.
As processor is working, gently drizzle in the gelatine mixture.
Pour mango mixture into the prepared tin and allow to set in the fridge overnight.
Carefully remove upper part of the cake tin.
Transfer to a serving plate.
Dice extra mango into slices. Roll into mini rose buds and garnish.
For more easy Christmas recipes, check this out.
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With Some Grace
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