Mango Coconut Cheesecake Recipe

I’ve got to tell you, this Mango Coconut Cheesecake Recipe has become one of my absolute favorites for those moments when you want something tropical, creamy, and just a little bit fancy without the fuss. The blend of luscious mango and rich coconut with a perfectly crunchy graham cracker crust is like a mini-vacation in every bite. Believe me, once you try it, you’ll want to make it for warm-weather gatherings, birthdays, or any time you simply crave a dessert that feels light yet indulgent.

What’s special about this Mango Coconut Cheesecake Recipe is how well the flavors balance out – the creamy coconut cheesecake base is perfectly complemented by a fresh mango gelée topping, and the coconut graham cracker crust adds that lovely texture contrast. Plus, it’s not overly sweet, so it’s a total crowd-pleaser whether you serve it after dinner or enjoy it alongside your afternoon coffee.

Ingredients You’ll Need

These ingredients work in harmony to give you that dreamy tropical feel. When you’re shopping, go for full-fat coconut milk for richness and fresh, ripe mangos for the best flavor. Trust me, those little details make all the difference!

• Graham cracker crumbs: Look for plain, not honey-flavored, to keep the crust from being too sweet.
• Coconut flakes: Unsweetened works best here to balance sweetness and bring out authentic coconut flavor.
• Granulated sugar: Keeps the cheesecake mild in sweetness so the mango shines.
• Unsalted butter: Melted for the crust; adds richness and helps everything stick together.
• Philadelphia cream cheese: Full fat, softened to room temperature for smooth mixing – no lumps!
• Coconut milk: Full fat and room temperature is your best bet to keep the texture silky and flavorful.
• Large eggs: Also room temperature helps the cheesecake set evenly and prevents cracking.
• Cornstarch: This little binder makes the cheesecake firm without becoming rubbery.
• Coconut extract: Adds a punch of coconut flavor; adjust to your liking but I usually go for a full teaspoon.
• Mango puree: Use ripe mangos blended smooth for the gelée layer – fresh is best! If fresh isn’t available, frozen mango works fine too.
• Gelatine powder: Essential for setting the mango topping perfectly.
• Water: Just to bloom the gelatine before mixing into the mango puree.
• To serve (optional): Fresh sliced ripe mangos, raspberries, and some more coconut flakes for garnish – I love how these brighten up the final dish.

Variations

One of the best things about this Mango Coconut Cheesecake Recipe is how easy it is to make it your own. I often tweak it based on what I have on hand or who I’m serving. Don’t be shy to mix and match flavors!

• Vegan version: I once swapped the cream cheese for vegan cream cheese and used agar agar instead of gelatine. It took a bit more patience to get right but still delicious and creamy.
• Tropical berry twist: Adding fresh passion fruit pulp on top instead of mango gelée gave a tangy zing that my family loved.
• Less sweet option: I’ve used coconut sugar in both crust and filling to tone down sweetness but keep that warm coconut flavor.
• Spiced crust: Sometimes I throw in a pinch of cinnamon and nutmeg to the graham cracker crust for an extra cozy touch.

How to Make Mango Coconut Cheesecake Recipe

Step 1: Create the Perfect Coconut Graham Cracker Crust

Start by combining the graham cracker crumbs, coconut flakes, sugar, and melted butter in a bowl. I like to press this mixture firmly into the base of a springform pan because that helps the crust hold together beautifully and gives you a nice even layer. Pop it in the fridge to chill while you get the cheesecake filling ready – this little chill step helps everything set up perfectly.

Step 2: Whip Up Your Coconut Cheesecake Filling

Beat the softened cream cheese until smooth. Then slowly add in the coconut milk, eggs one at a time, sugar, cornstarch, and coconut extract. Mix just until everything is combined – overmixing can trap air and cause cracks later. I always make sure the eggs and coconut milk are at room temp; it helps the filling bake evenly.

Step 3: Bake with Care

Pour the filling over your chilled crust and bake at 325°F (160°C) for about 50 to 60 minutes. You’re aiming for the edges to be set but the center should still jiggle slightly when you gently shake the pan. That’s perfect for a creamy texture once it cools. I like to cool it gradually, first on the counter, then in the fridge overnight – patience really pays off with this cheesecake.

Step 4: Make the Mango Gelée Topping

While the cheesecake is cooling, soak your gelatine in cold water to bloom, then warm it gently to dissolve. Stir this gelatine into your smooth mango puree. When the cheesecake is fully chilled, gently spread the mango gelée over the top. Pop it back into the fridge for a few hours until that gelée is completely set and glossy.

How to Serve Mango Coconut Cheesecake Recipe

Garnishes

I always top this cheesecake with a sprinkle of extra unsweetened coconut flakes for that toasty texture contrast. Fresh raspberries add a pop of color and tartness that complements the sweet mango beautifully. And of course, some slices of ripe mango are a must – they echo the topping and make the presentation stunning.

Side Dishes

This cheesecake stands beautifully on its own, but if you’re hosting, try pairing it with a light, lemony green salad or a tropical fruit salad. A chilled glass of sparkling wine or a fruity white also works wonders alongside it.

Creative Ways to Present

For a fancy twist, I’ve served individual cheesecake jars layered with mango gelée and toasted coconut. It looks amazing for summer parties! You can also drizzle a little passion fruit sauce on each slice for an exotic flair that’ll wow your guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Mango Coconut Cheesecake covered in the fridge, usually under a cake dome or wrapped tightly with plastic wrap. It keeps its creamy texture and fresh mango flavor for up to 4 days, though I bet it won’t last that long!

Freezing

If I want to prep ahead, I freeze the cheesecake before adding the mango gelée topping. Wrap it tightly in plastic wrap and foil to avoid freezer burn. When you’re ready to serve, thaw it in the fridge overnight, then add your gelée fresh on top. This way, you keep that fresh mango flavor vibrant.

Reheating

Cheesecake is really best served chilled, so I don’t usually reheat leftovers. Just take it out of the fridge a few minutes before serving — that slight tempering brings out the flavors beautifully without compromising texture.

FAQs

Final Thoughts

This Mango Coconut Cheesecake Recipe has become a little slice of sunshine in my kitchen, and I’m so glad I get to share it with you. It feels like a small celebration every time you slice into that creamy coconut filling and taste the bright mango topping. Whether you’re an experienced baker or trying cheesecake for the first time, this recipe is forgiving, delicious, and guaranteed to impress. So, go ahead — treat yourself and your loved ones to this tropical delight. I’m sure you’ll find yourself coming back to it again and again.

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