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mango-coconut-cheesecake-recipe

Mango Coconut Cheesecake

A tropical twist on the classic cheesecake, combining the flavors of mango and coconut for a refreshing dessert.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Tropical
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Shredded coconut toasted
  • 0.5 cup Butter melted

Filling

  • 24 oz Cream cheese softened
  • 1 cup Sugar
  • 3 Eggs
  • 1 cup Mango puree
  • 1 teaspoon Vanilla extract
  • 0.5 cup Coconut milk

Instructions 

  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, toasted coconut, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
  3. In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
  4. Mix in the mango puree, vanilla extract, and coconut milk until well combined.
  5. Pour the filling over the crust in the springform pan.
  6. Bake for 60 minutes or until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 350mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Coconut, Mango
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