home recipes shop about my recipe box !

" # $

DON’T MISS A RECIPE! Subscribe to new posts via email »

H O M E » R E C I P E S » D E S S E RTS » C H E E S E CA K E

Mango Coconut Cheesecake

4.73 from 22 ratings

A no-bake coconut cheesecake topped with mango panna

cotta, this tropical dessert showstopper is easy to make and
Summer on a plate. It’s a great make ahead dessert recipe too –
simply mix up your ingredients and let the fridge do the rest.

by M A R I E R O F F E Y — published D E C 3 1 , 2 0 1 9 ( updated F E B 1 5 , 2 0 2 1 )

This post may contain affiliate links for products we love. We earn a small commission on these links, at
no cost to you. You can read our disclosure policy here!

SHARE:

JUMP TO: ! RECIPE " REVIEW

Dreamy, creamy and filled with tropical flavours, this mango coconut cheesecake is an
elegant Summer dessert that is way easier than it looks. .

Welcome!
Hi, I’m Marie! Hey there and
welcome to Sugar Salt Magic. I'm a
self-taught home baker and cook
passionate about making delicious
food from scratch to share with
family and friends. I want to give
home cooks the confidence to get in
the kitchen and create delicious
recipes. Marie xx.

MORE ABOUT ME »

If you love a tropical mango treat as much as I do, try this mango sorbet or this stunning
mango tart too. ! " # $

Desserts

Easy Chocolate Oreo

Pots Cheesecake
Bars

Bakery Style Baked

Chocolate Chip Chocolate
Muffins Cheesecake

M O R E D E S S E RTS #

get new recipes via email:

Your email address

SIGN ME UP »

The luscious, soft layers  of mango panna cotta and coconut cheesecake are indulgent
Latest Posts
and satisfying, but not sickly sweet. It’s like a tropical sunny holiday and dessert
collided in the most delicious way.

And it’s so so simple too – pinky promise. Three easy to prepare layers and no need to wait
between each one. You can even make this ahead of time making it the perfect dessert
for entertaining.

Croissant Herb Roasted

The Coconut Cheesecake Crust French Toast Chicken
Casserole
The crust for this gorgeous tropical dessert is just 3 ingredients. Blitz together cookies /
biscuits, coconut and melted butter in a blender, then press it into a lined loaf tin. I use a 6
cup capacity loaf tin – the same one I used for this Frozen Cherry Chocolate Parfait and
my No Bake Chocolate Peanut Butter Cheesecake.

For the crust I use digestive biscuits (terrible name, delicious cookie) – Arnotts Granita to
be exact. You can use any plain sweet biscuit or cookie but the finer the crumb, the less
butter you’ll need. If using graham crackers you will need slightly less butter – maybe 3/4
of a stick. Roasted Mushroom
Shallots Sauce

Chocolate Easy Chocolate

Pancakes Pots

Looking for Something?

enter keywords $

Check out our web stories here

How To Make The Coconut Cheesecake Layer

The coconut cheesecake is a simple, one-bowl, no-bake mixture that literally takes
minutes to create.

It’s important here to use whole coconut cream (not coconut milk and not the light
versions). I will often use light versions in my recipes but as you are serving this
cheesecake cold you really need the full fat version to give it a stronger coconut flavour. If
you don’t, you run the risk of tasting more creamy cheese with a bit of coconut than
coconut cheesecake.

Beat together the cream cheese and sugar until smooth, then add the coconut cream and
beat it on low until it’s incorporated. Now you’ll mix together some powdered gelatine and
boiling water until it’s fully dissolved and add it with lemon zest to the cheesecake mixture.
If you’re not sure all the gelatine has dissolved, pour it through a strainer into the
cheesecake mix so you don’t end up with lumps.

Pour this creamy coconut deliciousness over the cookie base.

And The Creamy Mango Panna Cotta

The mango layer is actually a mango panna cotta and if you’ve seen any of my panna cotta
posts like this Classic Vanilla Panna Cotta or my absolute favourite, this Coffee Panna
Cotta, you’ll know how easy panna cotta is to make. We’re talking 5 minutes on the stove,
that’s it.

For this one you start by pureeing the flesh of a largish mango – you just need 3/4 cup of
puree. Add that with some water to a saucepan and give it a mix then sprinkle the gelatine
over the top in a thin even layer and let it soften for a few minutes. This is called blooming
the gelatine and it will start to look a bit wrinkly.

Now turn the heat on very low and stir until all that gelatine has dissolved – this literally
takes 2 minutes. Add the sugar and heat and stir another couple of minutes until it’s
dissolved. Take it off the heat and add the cream, vanilla extract and a pinch of salt. You
can pour this straight over the cheesecake layer.

Use full fat cream for the panna cotta as sometimes (not always) light versions can cause
panna cotta to separate into two layers.

There is also no need to wait for layers to set between making each one. Both the
coconut cookie base and the coconut cheesecake will be firm enough in the time it takes
you to make the next layer to pour it straight on. The most difficult step of the whole
process is waiting for it to set so you can serve it.

Can I Serve The Panna Cotta On It’s Own?

Yes, mango panna cotta is absolutely divine served on it’s own. This recipe will give
about 5 x 1/2 cup serves, but the recipe scales well. You can easily double the amount of
each ingredient to make slightly larger or more serves.

Making ahead and Storing Mango Coconut

Cheesecake

Is This A Make Ahead Dessert?

Yes, it can and should be made ahead of time to allow for setting. You can comfortably
make this 2 days ahead, without the toppings, and it will still serve perfectly. Add curls of
mango slices and toasted coconut chips over the top right before you serve.

How To Store

Store it in the loaf tin in the fridge until set. Once turned out, store in an airtight container
in the fridge for up to 3-4 days.

Tips for turning out cheesecake & decorate 

To turn the cheesecake out:

Fill the sink or a large bowl with an inch or two of hot (not boiling) water.

Sit the base of the tin in the water for 5-10 seconds, then remove it from the
water.

Rub a little water on a plate, then place it over the top of the baking tin.

Flip it over and give it a gentle shake until it releases (you might need 2 or 3
rounds in the hot water).

Very carefully peel off the baking paper.

Last, place your serving dish on top (which will actually be the cookie base)
and flip it back again.

As long as you move fairly quickly in turning it out, the panna cotta should not get
damaged. If it does, just hide it with mango slices.

To decorate:

Slice up a mango into very thin slices.  I like to carve off the cheek of a mango
then with the flat side on a flat surface, use a vegetable peel to peel off the
skin. Use a sharp knife to cut very thin slices (the thinner the easier to curl).

Arrange them over the top in varying curls.

Sprinkle some toasted coconut chips over the top.

Click here to Pin this recipe for later!

This Mango Panna Cotta, Coconut Cheesecake extravaganza is an absolute beauty. The
dreamy, creamy layers are sweet and satisfying and you’ll feel like you’re on holiday in
some sunny, tropical location while devouring it.

More Tropical Treats

• Mango Daiquiri

• Coconut Mango Crumble

• Passionfruit Tart

• No Bake Passionfruit Cheesecake

• Tropical Fruit Juice Jelly with Coconut Mascarpone

• Passionfruit Shortbread Cookies 

• Creamy Easy Pineapple Curd

Want more like this? Sign up for the newsletter or follow along on Pinterest,
Instagram and Facebook.

Mango Coconut
Cheesecake
yield: 8 SERVES prep time: 30 MINUTES cook time: 5 MINUTES

setting time: 6 HOURS total time: 35 MINUTES

4.7 from 22 ratings

A no-bake coconut cheesecake topped with mango

panna cotta, this tropical dessert showstopper is an
easy to make Summer on a plate. It's a great make ahead dessert recipe too -
simply mix up your ingredients and let the fridge do the rest.

This recipe requires setting time of 6 hours or overnight.

PRINT RATE PI N

Ingredients
FOR THE COCONUT CHEESECAKE CRUST

150 g digestive biscuits (wheaten

cookies) (notes)
⅓ cup finely desiccated coconut
25612 113 g unsalted butter, melted (1 stick /
SHARES
½ cup)

FOR THE COCONUT CHEESECAKE

350 g cream cheese, softened

⅓ cup white granulated sugar
1 cup full fat coconut cream
¼ cup boiling water
4 teaspoons powdered gelatine
Zest of half a lime

FOR THE MANGO PANNA COT TA

¾ cup mango purée (notes)

¾ cup water
2 ½ teaspoons powdered gelatine
¼ cup sugar
¾ cup thickened (heavy) cream
Pinch of salt

TO PPI NGS

1 mango, peeled and thinly sliced

Toasted coconut chips
1 teaspoon lime zest

Instructions  
FOR THE COCONUT CHEESECAKE CRUST

1 Line a medium loaf tin with baking paper (see tips in notes).

2 Blitz the cookies and coconut in a blend to fine crumbs, add the melted butter
and mix well. Press evenly and firmly into the base of the prepared tin then place
in the fridge to set.

FOR THE COCONUT CHEESECAKE

1 Beat the cream cheese and sugar together until smooth and creamy.

2 Add the coconut cream and beat on low until smooth and well combined.

3 Place the boiling water in a separate bowl and sprinkle the gelatine over the top.
Stir until the gelatine has completely dissolved.

4 Pour the gelatine mixture and lime zest into the cream cheese mixture then beat
well until thoroughly combined and smooth.

5 Pour the mixture over the base and place the tin in the fridge while you make the
top layer.

FOR THE MANGO PANNA COT TA

1 Use a blender to blend chunks of mango flesh to puree.

2 Pour the ¾ cup mango puree and the water into a saucepan and sprinkle the
gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit
wrinkly by the end).

3 Turn the heat on low under the saucepan and stir for a minute or two until the
gelatine has dissolved.

4 Add the sugar and stir again until dissolved. This should only take another
minute or two. Don't let the mixture get too hot or to come to a simmer. It should
only be just warm.

5 Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until
thoroughly combined.

6 Pour the mango panna cotta over the cheesecake layer and allow to set in the
fridge for at least 6 hours before serving. Overnight is even better.

7 To turn the cheesecake out, fill the sink or a large bowl with an inch or two of
hot (not boiling) water. Sit the base of the tin in the water for 5-10 seconds, then
remove it from the water.

8 Rub a little water on a plate, then place it over the top of the baking tin. Flip it
over and give it a gentle shake until it releases (you might need 2 or 3 rounds in
the hot water). Very carefully peel off the baking paper.

9 Last, place your serving dish on top (which will actually be the cookie base) and
flip it back again. 

10 Top your dessert with sliced mango and coconut chips right before serving.

Notes
Equipment used: blender, food processor, heavy based saucepan, 6 cup
capacity loaf tin

1. For the biscuit base, I use Arnotts Granita which are a digestive biscuit. You can
use any biscuit / cookie but the finer the crumb, the less butter you'll need.

2. Lining the loaf tin with baking paper will help you to remove the dessert when it’s
ready. Simply cut off a sheet as long as the flat bottom of the pan and lay it in so
that it covers the two long sides and the bottom of the pan. Then cut off two
smaller pieces and lay them at each end, also so they come all the way up the
sides.

3. I use the flesh of one largish mango to make enough puree but make sure to
measure it out so you’re only using 3/4 cup of puree in the panna cotta.

4. This recipe requires setting time of 6 hours or overnight is best. Make sure to plan
ahead.

5. As long as you move fairly quickly in turning it out, the panna cotta should not get
damaged. If it does, just hide it with mango slices

Want more cheesecakes? Click here

calories: 569 KCAL author: by MARIE ROFFEY course: AFTERNOON TEA , DESSERT, SWEETS

cuisine: T RO PI CA L

Have you tried this recipe?

Don't for get to leave a rating and comment below and let me know how it
was! I love hearing from you.

SHARE:

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you.
Thank you for supporting Sugar Salt Magic.

CHEESECAKE, NO BAKE, SUMMER/SPRING

2 9 comments / / L E AV E A C O M M E N T »

« PREVIOUS POST NEXT POST »

Creamy Turkey Corn Chowder Lemon Simple Syrup

 Leave a Reply
Your email address will not be published. Required fields are marked *

Comment *

Recipe Rating

Name *

Email *

POST COMMENT

This site uses Akismet to reduce spam. Learn how your comment data is processed.

29 Comments on “Mango Coconut Cheesecake”

I VA — J U N E 1 2 , 2 0 2 2 @ 7: 4 4 P M REPLY

OMG, what an amazing dessert! I made it for my birthday, a double dose and it is so on-
point, so amazing, so easy. Will be making it again and again. The only thing I would do
differently next time is strain the mango puree before any further steps as some of the
fibers ended up in the panna cotta. So the top layer is fuzzy, as my husband said. Not the
recipe’s fault, entirely on me Thank you for the delicious treat.

M A R I E RO F F E Y — JUNE 13, 2022 @ 10:10 AM REPLY

I’m so happy you love it, Iva. I’ll make some notes in the recipe about the mango
puree. Thanks so much.

ALLI SHELDON — APRIL 23, 2022 @ 1:31 AM REPLY

This looks amazing – I want to make it for a friend, but she’s gluten-free: can this be made
with gluten-free cookies?

M A R I E RO F F E Y — APRIL 24, 2022 @ 2:02 PM REPLY

Hi Alli, it sure can.

OKE — MARCH 11, 2022 @ 5:00 AM REPLY

Could I make this with pineapple instead of mango? If yes, would I need to change anything?

M A R I E RO F F E Y — MARCH 11, 2022 @ 1:21 PM REPLY

No. Pineapple contains an enzyme that prevents gelatine from setting.

HELEN SURIDGE — AUGUST 10, 2021 @ 4:03 PM REPLY

this is a delicious dessert. A little time consuming but easy. I had so many great comments
about it and it is my go-to dessert now.

It is not too sweet and light in texture. So yummy

M A R I E RO F F E Y — A U G U S T 1 3 , 2 0 2 1 @ 7: 4 9 A M REPLY

That’s wonderful Helen. So, so happy you love it.

BERENICE — S E P T E M B E R 1 7, 2 0 2 0 @ 1 1 : 4 5 A M REPLY

Hi, is coconut cream the same as Cream of coconut? Because I only found canned coconut
milk and canned cream of coconut (almost clear color and already sweetened)

M A R I E RO F F E Y — S E P T E M B E R 1 7, 2 0 2 0 @ 4 : 2 9 P M REPLY

Hi there. No, cream of coconut is different (normally a sweetened coconut milk).

Coconut cream is the same as coconut milk except it’s thicker. If you can’t get it, try
using full fat coconut milk without shaking it at all. Use just the solids off the top.

ANN — A P R I L 2 9, 2 0 2 0 @ 5 : 0 0 P M REPLY

Hi Marie
Love the recipe. It’s a treat to the eyes and can’t wait to taste it. I am planning to make it for
my anniversary. How should I increase the ingredients so as to get a 8 inch round cake tin?

M A R I E RO F F E Y — A P R I L 2 9, 2 0 2 0 @ 5 : 0 2 P M REPLY

Hello Ann, Happy Anniversary I would double this recipe for an 8 inch tin. Use a
spring form one if possible as it will be easier to remove from the tin. Line the tin the
same way you would in the recipe. Enjoy

ELIZABETH — APRIL 26, 2020 @ 10:13 AM REPLY

I love your recipes! I want to make this into bars. Could you help with any adjustments to the
ingredients if I make this in a 9×13 baking dish?

M A R I E RO F F E Y — A P R I L 2 7, 2 0 2 0 @ 9 : 3 6 A M REPLY

Hello Elizabeth, thanks so much for your support. I would make 1.5x the recipe – you
can actually do this on the recipe card, by changing the serving number to 12. It
would be easiest to cut the bars in the dish, than to try to remove the whole thing
Enjoy

LEANN — APRIL 1, 2020 @ 9:51 AM REPLY

What if I don’t have the coconut for the crust? Do I just add more biscuit? Thanks for
sharing!!

M A R I E RO F F E Y — APRIL 1, 2020 @ 1:34 PM REPLY

Hi Leann, yes just use extra biscuit instead.

D E B WA LT E R — F E B R U A RY 9, 2 0 2 0 @ 3 : 3 8 P M REPLY

Hi Marie,
Can I freeze this cheesecake once the Panna Cotta layer has gone on? I don’t need the
dessert until next weekend and I would like to get as much done as I can before next
Saturday. Thank you.

M A R I E RO F F E Y — F E B R U A RY 9, 2 0 2 0 @ 6 : 4 8 P M REPLY

Sorry Deb, no bake cheesecakes it panna cotta don’t tend to freeze well. The texture
can change and get quite watery

NANEA — J U LY 3 0 , 2 0 1 9 @ 6 : 3 8 A M REPLY

Can you bake the cheesecake ?

M A R I E RO F F E Y — J U LY 3 0 , 2 0 1 9 @ 8 : 0 0 A M REPLY

Hi Nanea, this cheesecake is not suitable for baking. It sets in the fridge so no need to
bake it ?

RR — J U LY 1 , 2 0 1 9 @ 9 : 5 7 A M REPLY

It was amazing. I didnt use the sugar cause the puree and coconut cream was already
sweet. Plus getting the gelatine right took some practice. Took some lessons from youtube
but otherwise great recipe. At the family lunch, it was gone within the hour.

MARIE — J U LY 1 , 2 0 1 9 @ 1 : 4 6 P M REPLY

So happy to hear you all enjoyed it

ZO H A R — JUNE 24, 2018 @ 8:20 PM REPLY

Which size of backing tray do i need?

MICHELLE — MARCH 6, 2018 @ 2:33 AM REPLY

What kind of cream gor the mango panna cotta? Heavy or light?

MARIE — M A R C H 6 , 2 0 1 8 @ 7: 4 4 A M REPLY

Heavy cream, Michelle. I’ll amend the recipe. Thank you for your comment

TRANG — MARCH 6, 2018 @ 1:25 AM REPLY

These photos are so amazing Marie, they make me want to jump through the screen and
grab one of these slices. Mango and coconut and cheesecake, all the thing I love most!

MARIE — M A R C H 7, 2 0 1 8 @ 9 : 1 3 A M REPLY

Thanks do much Trang. It’s such a yummy cheesecake

MARIE — F E B R U A RY 2 7, 2 0 1 8 @ 4 : 5 1 A M REPLY

I love the vibrant yellow colour of the mango topping and all the gorgeous layers! Mango is
something that I don’t eat a lot of, but I love the taste of it so much especially when paired
with coconut.

MARIE — F E B R U A RY 2 7, 2 0 1 8 @ 8 : 5 2 A M REPLY

Thanks Marie. Yes, mango and coconut together are perfect

get new recipes via email:

Sign up for my newsletter and get new recipes delivered to your
inbox, plus freebies including my All About Chocolate ebook!

Your email address SIGN ME UP »

info recipes follow

HOME BROWSE RECIPES INSTAGRAM

ABOUT ME RECIPE INDEX FAC E BO O K

SHOP RECIPE VIDEOS PINTEREST

PRIVACY MY RECIPE BOX TWITTER 2,903

© 2 0 2 2 S U G A R S A LT M A G I C . All Rights Reserved.
Next
Design by Purr.

Stay

AN ELITE CAFEMEDIA FOOD PUBLISHER

Encías más saludables en dos semanas