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Coconut Mango Cheesecake Recipe, Mango Cheesecake Recipe

January 17, 2016 by maria 6 Comments

Easy Japanese Coconut Mango Cheesecake and it was a major hit in my family. Thanks to talennyn.blogspot.com I have adapted my Coconut Mango Cheesecake from this blog. This is a lovely recipe although I have tweaked the recipe by adding coconut, vanilla essence, dry fruits. I didn’t even manage to click proper pics as it got over so soon … As soon as it was made. It’s a must try for all mango and cheesecake lovers.

Coconut Mango Cheesecake Recipe, Mango Cheesecake Recipe

I usually try to make my own innovation to make recipes. But this time I was just on Google just surfing around and I found out this yum Mango Cake. I was so fascinated to make this Mango Cheesecake that I just decided to try them. It turned out so delicious and mouthwatering.

Coconut Mango Cheesecake Recipe

The best part is No Gelatin, no Mango juice or any complicated stuff required to make this cake. Also its not like a no bake cheese cake. Its a baked cheesecake which is refrigerated yet so creamy, soft, dense with a lovely texture. It looks also so presentable. There is no glaze or frosting required as the cake is delicious by itself.

Coconut Mango Cheesecake Recipe

Adapted from talennyn.blogspot.com.

Let’s make mango coconut cheesecake stepwise:

 

1. Firstly take a round pan or any shape you desire. Grease the pan generously and cover the bottom with baking paper or parchment. I usually make a shape of pan on butter paper with a pencil. Cut the shape and than place it on the greased pan. Its simple and not fussy. You can remove the cake easily from the pan in this manner.

2. Crush the digestive biscuits with your fingers. Keep some acupressure to your fingers :)… I managed to make my biscuits into fine powder like sand with my hands.. No rocket science or any equipment required.

Coconut Mango Cheesecake Recipe

3. Now add olive oil+butter to this mixture. Combine all of them well. Once they incorporate well into each other. Spread them on the greased baking pan. Cover all of the bottom with this mixture.  Preheat the oven to 180°C for 10 to 12 mins.

Coconut Mango Cheesecake Recipe

4. Allow this crust to cool down.

Coconut Mango Cheesecake Recipe

5. In the meanwhile we will make the cake filling.

For Cake Filling:

1. Combine Cream Cheese in a mixing bowl. Beat well with a electric beater until smooth for about 3 mins.

Coconut Mango Cheesecake Recipe

2. Now add Brown Sugar, Desiccated Coconut. Beat well until they they blend well.

Coconut Mango Cheesecake Recipe

3. Its time to add eggs. Beat egg for about 3 to 4 mins.

Coconut Mango Cheesecake Recipe

4. Add cream and beat again for 2 mins more. Add flour, baking powder and beat again for 1 min more.

Coconut Mango Cheesecake Recipe

5. Finally add lime juice, walnuts, vanilla extracts or essence. Mix with a spoon.

Coconut Mango Cheesecake Recipe

6. Your cake filling is ready. Pour this batter into the crust gently. Once the crust is covered.

Coconut Mango Cheesecake Recipe

7. Place the mango cubes and spread them across the pan.

Coconut Mango Cheesecake Recipe

8. Pour the rest of Cake batter on the mangoes gently.

Coconut Mango Cheesecake Recipe

9. Preheat the oven ten mins before baking this cake. Bake at 180°C for about 25-35 mins Or until the skewer comes out clean. The cake will be nice dark brown in color.

Coconut Mango Cheesecake Recipe

10. Let the cake cool down for about 20 mins. 11. Once the cake cools down. Gently unmould from the pan. Refrigerate for 3 hours or until cake is set. Please note when you remove the cake from the mould it will be still soft. But don’t worry once it cools down its firm, soft, smooth and creamy.

Coconut Mango Cheesecake Recipe

11. Please remove the butter paper once it cools down. Cut them into wedges or slices. Decorate them with Mango slices or D
ollop of Cream Or Ice cream.

Coconut Mango Cheesecake Recipe

Mango Coconut Cheesecake Recipe and printable version below:

5.0 from 1 reviews
Coconut Mango Cheesecake Recipe
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Easy Coconut Mango Cheesecake Recipe!
Author: Maria@flavorsofmumbai.com
Recipe type: Dessert
RecipeCuisine: General
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 75 gms Digestive Biscuits
  • 3 tbsp Olive oil+1 tbsp Butter
  • 125 gms Cream Cheese
  • 125 gms Brown Sugar
  • 1 egg
  • 1 tbsp Vanilla Extract or Vanilla Essence
  • 3 tbsp Desiccated Coconut
  • 100 ml Cream
  • 2 tbsp Refined Flour Or Wheat Flour
  • 1 tbsp Lime Juice
  • 1 Mango peeled and chopped to small cubes
  • ½ cup Walnuts or Almonds (Optional)
  • 1 t/s Baking powder
How to make the recipe?
  1. Firstly take a round pan or any shape you desire. Grease the pan generously and cover the bottom with baking paper or parchment. I usually make a shape of pan on butter paper with a pencil. Cut the shape and than place it on the greased pan. Its simple and not fussy. You can remove the cake easily from the pan in this manner.
  2. Crush the digestive biscuits with your fingers. Keep some acupressure to your fingers :)... I managed to make my biscuits into fine powder like sand with my hands.. No rocket science or any equipment required.
  3. Now add olive oil+butter to this mixture. Combine all of them well. Once they incorporate well into each other. Spread them on the greased baking pan. Cover all of the bottom with this mixture. Preheat the oven to 180°C for 10 to 12 mins.
  4. Allow this crust to cool down.
  5. In the meanwhile we will make the cake filling.
  6. For Cake Filling:
  7. Combine Cream Cheese in a mixing bowl. Beat well with a electric beater until smooth for about 3 mins.
  8. Now add Brown Sugar, Desiccated Coconut. Beat well until they they blend well.
  9. Its time to add eggs. Beat eggs for about 3 to 4 mins.
  10. Add cream and beat again for 2 mins more. Add flour, baking powder and beat again for 1 min more.
  11. Finally add lime juice, walnuts, vanilla extracts or essence. Mix with a spoon.
  12. Your cake filling is ready. Pour this batter into the crust gently. Once the crust is covered.
  13. Place the mango cubes and spread them across the pan.
  14. Pour the rest of Cake batter on the mangoes gently.
  15. Preheat the oven ten mins before baking this cake. Bake at 180°C for about 25-35 mins Or until the skewer comes out clean. The cake will be nice dark brown in color.
  16. Let the cake cool down for about 20 mins.
  17. Once the cake cools down. Gently unmould from the pan. Refrigerate for 3 hours or until cake is set. Please note when you remove the cake from the mould it will be still soft. But don't worry once it cools down its firm, soft, smooth and creamy.
  18. Please remove the butter paper once it cools down. Cut them into wedges or slices. Decorate them with Mango slices or Dollop of Cream Or Ice cream.
Notes
1. Please don't over bake this cake.
2. You can make similar cake with fruits like fresh Cherries or Papayas.
Nutrition Information
Serving size: 6 to 7 people
3.3.3070




Filed Under: Cakes, Dessert, Kid Tagged With: Easy Sweets - Dessert

Comments

  1. Monisha says

    January 17, 2016 at 12:37 am

    Hello. Are we supposed to use 1 egg or 2 eggs in the recipe? Thanks ❤

    Reply
    • maria says

      January 17, 2016 at 9:24 pm

      Just one egg 🙂 hope this help’s you Monisha.

      Reply
    • monisha says

      March 10, 2016 at 12:22 am

      I made this recently and it was awesome ! Many thanks for sharing ?

      Reply
      • maria says

        March 10, 2016 at 9:34 am

        Thankyou Monisha pleased to know this and glad you liked the mango coconut cheesecake 🙂 you are always welcome.

        Reply
  2. dassana says

    June 10, 2011 at 9:34 am

    lovely mango cheesecake…….. looks tempting and luscious….

    Reply
    • maria says

      June 10, 2011 at 10:52 am

      Hey Dassana,

      Thanks a ton for your lovely views. yeah it was tempting and tasty.

      Cheers!
      Maria

      Reply

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