Mango Coconut Cheesecake with Passion Fruit Glaze

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Sliced Mango Coconut Cheesecake with Passion Fruit Glaze on a serving plate
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Mango Coconut Cheesecake with Passion Fruit Glaze

Introduction

Welcome to a delicious tropical dessert experience! The Mango Coconut Cheesecake with Passion Fruit Glaze is a sweet treat that combines creamy cheesecake, fresh mango, and shredded coconut, all capped with a vibrant passion fruit glaze. This cheesecake is perfect for summertime gatherings or any occasion that calls for a little taste of paradise.

Why Make This Recipe

This Mango Coconut Cheesecake is not only delicious, but it also brings an exotic touch to your dessert table. The bright flavors of mango and coconut create a refreshing and light dessert that everyone will love. Plus, making cheesecake at home allows you to use fresh ingredients, ensuring the best taste. Impress your friends and family, and enjoy a slice of this tropical delight!

How to Make Mango Coconut Cheesecake

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup fresh mango, pureed
  • 1 cup shredded coconut
  • 1/2 cup passion fruit puree
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch

Directions:

STEP 01: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

STEP 02: In a bowl, mix the graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Set aside.

STEP 03: In a large bowl, whip the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, blending thoroughly after each addition. Fold in the sour cream, mango puree, and shredded coconut until the mixture is creamy and smooth.

STEP 04: Pour the creamy mango-coconut filling over the graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the oven door slightly ajar. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

STEP 05: In a small saucepan, mix the passion fruit puree, granulated sugar, and cornstarch. Heat over medium, stirring constantly, until the glaze thickens. Allow it to cool before pouring it generously over the chilled cheesecake.

Enjoy the Island Vibes! Serve your Mango Coconut Cheesecake with the vibrant Passion Fruit Glaze, and garnish with fresh mango slices or shredded coconut for a tropical finishing touch.

How to Serve Mango Coconut Cheesecake

Slice the cheesecake into generous pieces and serve it chilled. For an extra special touch, add fresh mango slices or a sprinkle of shredded coconut on top. This cheesecake is perfect for gatherings or as a sweet end to a meal.

How to Store Mango Coconut Cheesecake

To store any leftover cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator where it can stay fresh for up to one week. If you want to keep it longer, you can freeze the cheesecake for up to 2 months. Just make sure to thaw it in the fridge before serving.

Tips to Make Mango Coconut Cheesecake

  1. Ensure your cream cheese is at room temperature to avoid lumps in the batter.
  2. Use ripe, sweet mangoes for the best flavor.
  3. If you don’t have passion fruit puree, you can substitute it with another tart fruit puree or a store-bought glaze.

Variation

You can add a layer of fresh fruit or a berry compote on top of the cheesecake before serving for a different twist. You can also try using different nuts mixed with the graham cracker crust for added texture.

FAQs

Q1: Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just store it covered in the refrigerator until you’re ready to serve.

Q2: Is there a dairy-free option for this cheesecake?
Yes! You can replace cream cheese with a dairy-free cream cheese alternative and use coconut cream for a rich tropical flavor.

Q3: Can I use frozen mango?
Yes! If fresh mango is not available, you can use thawed frozen mango. Just make sure to puree it well and drain any excess liquid before adding it to the cheesecake mixture.

Enjoy making and sharing this delightful Mango Coconut Cheesecake with Passion Fruit Glaze!

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Mango Coconut Cheesecake with Passion Fruit Glaze

  • Author: olivia
  • Total Time: 240 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A tropical dessert featuring creamy cheesecake with fresh mango and shredded coconut, topped with a vibrant passion fruit glaze.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup fresh mango, pureed
  • 1 cup shredded coconut
  • 1/2 cup passion fruit puree
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix graham cracker crumbs with melted butter and press into the bottom of the springform pan.
  3. Whip cream cheese until smooth, then add granulated sugar and vanilla extract. Mix in eggs one at a time, then fold in sour cream, mango puree, and shredded coconut until creamy.
  4. Pour filling over the crust and smooth the top. Bake for about 1 hour, until slightly jiggly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
  5. Mix passion fruit puree, sugar, and cornstarch in a saucepan over medium heat until thickened. Cool and pour over the cheesecake.

Notes

Serve chilled with fresh mango slices or shredded coconut for garnish. Store leftovers covered in the refrigerator for up to one week or freeze for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 85mg

Keywords: cheesecake, mango, coconut, dessert, tropical, summer

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