Friday, December 12, 2014

Mango and Coconut No Bake Cheesecake


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

Serves 10

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.
Serve immediately.


For more easy Christmas recipes, check this out.
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12 comments :

  1. Oh my! So going to make this! What a delicious combo! I want it for breakfast!!

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  2. Anything with mangoes is magic, as far as I'm concerned. Gelatine is my nemesis, do you think it will still hold without it?

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    1. There is no way it will hold without it. Not sure what the health food store alternative is, but perhaps try that. Perhaps agar. Not sure how much you would need to use.
      Carolyn

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  3. Beautiful!!! But Only use a small amount of agar agar. It's powerful!

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  4. I've pinned this for later. It looks so yummy. I'm sure my mango loving family would be excited by this!

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  5. You always manage to share recipes that are straightforward and delicious. I hadn't thought to do a mango cheese cake, but I'm a huge fan of mango ice cream, so I'm thinking this will be a new fave x

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  6. I use a similar recipe to make chocolate and caramel cheesecake! This looks divine!

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  7. Looks absolutely stunning! I'm bookmarking this one.

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  8. This is my type of cheesecake, especially when it is far too hot to be baking. Pinning for later!

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  9. This looks fabulous, Carolyn! 2 of my favourite things - mango and coconut cream! I've never used gelatine and have heard it can be a bit tricky. I guess I'd need to do a few practise runs?

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  10. This looks beautiful, Caro, and I love how perfectly smooth this cheesecake looks. What a fantastic Christmas Day dessert because we all know, not everyone likes a heavy dessert like Christmas pudding. I love your mango curls xx

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