Lemon, mango and coconut cheesecake
This recipe is nice and easy. It was one of the first recipes I created for my website. It’s a firm favourite now I can tell you! Mango is quite mild so the lemon helps bring a bit of zing to this dish – and it’s not overly rich. Beautiful subtle flavours and textures. I used Krispie biscuits because I like the coconut with the other tropical flavours, but you can just use wine biscuits or shortbread if you don’t like coconut.
Ingredients
1 packet Krispie biscuits (or add another half packet if you want a thick base)
3/4 cup shredded or dessicated coconut
125g butter, softened, almost melted
250g cream cheese
½ cup icing sugar
Zest of 4 medium lemons
2 tbsp lemon juice
1 1/2 cups cream, whipped
2 x 400g tins mangoes, drained.
1 tbsp sugar
2 tsp gelatine (or use Agar-Agar if you are vegetarian)
1/3 cup boiled water
1 fresh mango, peeled and thinly sliced
Method
Crumble the biscuits into a fine crumb, either in a food processor or wrapped in a clean teatowel, bashed with a rolling pin. Mix in the softened butter and coconut. Press the crumb mixture in an even layer into a springform cake tin lined with a circle of baking paper. (if you don’t have one, just use a ceramic dish.)
Beat the cream cheese, icing sugar, lemon zest and lemon juice until thick and creamy. Mix in the whipped cream with a spatula. Spread the mixture on top of the biscuit base evenly, smooth it out and refrigerate for 15 minutes or so.
Blitz the drained tinned mangoes in a food processor until smooth, or finely chop it then mash it up.
Mix the boiling water, sugar and gelatine, stirring briskly with a fork until dissolved. Cool slightly, then add to the mango mixture. Mix well and then pour on top of the cheesecake. Refrigerate for at least an hour or two to set the topping, or overnight.
Toss the mango slices in a bowl with 1 tsp lemon juice and arrange on top before slicing and serving. For a nice sheen you can melt a little apricot jam with water and brush over top. Serve at any time of day!
Hi Chelsea would frozen mango work ok
yes x
Chelsea, what is the size of your springform pan? 8 inches, 9 inches or 10 inches/
TQ
Made this and husband said best cheesecake he has ever tasted . Will be a keeper of a this one for sure
Hi Chelsea!
Do you think it would be easy enough to make the topping with passion fruit instead of mango? Thanks ☺️
Sure!
I made this. Not too sweet but deliciously creamy & rich. Thank you for the recipe!
Beautiful looking, rich & creamy cheesecake that isn’t too sweet. Took it to a family event, they loved it!
This is seriously delicious! Very easy to make and impressive to serve. After making this I have brought two of your cook books and love them. Especially your latest ‘Scrumptious’, which I cooked all my Christmas dishes out of. Thanks for the amazing recipes. Keep them coming!!
Hi Chelsea, love your recipes, going to make this or the berry cheesecake this w.e. it’s a tough choice, I agree, krispie cookies with coconut & mango is divine, white chocolate added is a extra bonus. I giggle at some questions people ask you, common sense or improvise, mind you I can say silly things without thinking. Keep up the good work. Ps wanna make pumpkin pie as i have never tried it before but when I have more time perhaps, above sounds easier
Hiya,
Just wondering what size spring form cake tin do I use please..
Made this for pudding tonight easy as and super taste all the flatties loved it. Wicked texture thanks for sharing it. Can’t wait to make you chic pepermint one.
Can I Make This Cheese Cake Lactose And Weat Free?
Sure thing!
How far in advance could I make this?? Want to do it for Christmas day and trying to get organised this weekend.
You could freeze it (wrap it well) and then just do the topping on the day!
Hi there, can I make this gluten free at all, or use tinned mango’s?
recipe looks so delicious … ingredients re cheap tho………will try this 1 out
Hey Chelsea,
Just wondering if I make this with rice cookies instead of krispie biscuits so that it’s gluten free, will i need to add anything to bind it together? Thanks,
Janeen
Hi Janeen, what are the rice cookies like? They will probably be fine, maybe just add a little extra butter?
hey Chelsea! that looks wonderful! I was just wondering if you have a substitute for gelatine that can be used for this recipe! thanks :)
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Hi Chelsea,
I have made the lemon and mango cheesecake for dinner tonight but I am not clear on how much lemon juice to add to the cream cheese mix and how much lemon juice to add to the mango purée?
It looks fabulous and I can’t wait to have it tonight. Love all your recipes and am making the Chicken, chirzo and pumpkin dish for dinner as well.
@Stevie, You can ripen any fruit or flower by using ethylene gas. Most fruit’s release this gas as their skins/fruit ripen, and this is why people say put an apple or banana near your avacado’s to allow them to ripen faster, same with mango’s. Banana skins once bruised will produce a lot of gas, and are often put under rose bushes to help facilitate flowering.
Stevie, I’ve heard if you put them in a paper bag and leave them out on the bench, that speeds it up. And if you put an apple in there with it, that helps as well? I’ve never tried it myself but you never know!
I am deffinately making this this week just waiting for my mangoes to ripen up! Any tips on how to speed that process up?
Wow! It looks so much like lemon meringue pie which I ADORE I will just have to try this!!