Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mango and coconut no bake cheesecake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mango and Coconut No Bake Cheesecake is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mango and Coconut No Bake Cheesecake is something which I’ve loved my whole life. They’re fine and they look wonderful.

No Bake Mango Cheesecake with a mouse-like creamy filling and, mango jelly topping. When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. The coconut cream makes it more like a firm mango and coconut mousse, than a thick cheesey cheesecake. It is so very easy to make and I think I prefer the simple and elegant approach.

To begin with this recipe, we must prepare a few ingredients. You can have mango and coconut no bake cheesecake using 20 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Mango and Coconut No Bake Cheesecake:

1. Prepare 1 cm thick and 15 cm diameter slice Your favorite sponge cake base
2. Make ready Syrup
3. Prepare 1 tbsp Water
4. Get 1 tbsp Fine granulated sugar
5. Prepare 1 tbsp Coconut liqueur
6. Prepare Cheese filling:
7. Make ready 160 grams, peeled Mango
8. Get 200 grams Cream cheese
9. Make ready 70 grams Fine granulated sugar
10. Take 60 ml Milk
11. Make ready 30 grams Coconut milk powder
12. Take 100 ml Heavy cream
13. Take 2 tbsp Coconut liqueur
14. Prepare 2 tsp Water
15. Take 9 grams Gelatin powder
16. Prepare Jello layer
17. Make ready 1 large Mango
18. Get 100 ml 100% orange juice
19. Get 1 tsp Fine granulated sugar
20. Make ready 2 grams Gelatin powder

This no-bake coconut cheesecake has less sweet flavors but more of a refreshing flavor that is full of the richness from the coconut cream combined Pairing with the special coconut flakes crust that will give you a new experience and top with naturally sweet and little sour from the Lime-Mango Purée. A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. Creamy Mango Panna Cotta and creamy nobake cheesecake of coconut and lime.#pannacotta #coconutcheesecake. Recipe from the lovely Sarah @scoopitup_.

Instructions to make Mango and Coconut No Bake Cheesecake:

1. Line the bottom of the springform pan with the sponge cake. Combine the sugar and water and heat in the microwave to dissolve. Add the liqueur to make a syrup and brush the syrup generously on the sponge cake.
2. Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak.
3. Strain the mango to make a puree, firmly pressing it through the strainer with a spatula.
4. Put the cream cheese, which has been softened a bit in the microwave, and the sugar in a bowl and cream well with a spatula. When it's well combined, switch to a whisk and mix well.
5. Heat the mango puree and milk in a small saucepan until nearly boiling. Remove from heat, add the coconut milk powder and mix well until it's dissolved.
6. Dissolve the gelatin in Step 2 over hot water and stir it in to the mixture in Step 5. When it's well combined, cool the bottom of the pan in ice water while stirring thoroughly, until it no longer feels warm.
7. Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well.
8. Next, add the heavy cream and mix well.
9. Pour the mixture on top of the sponge. Tap the bottom of the pan to remove any air pockets, and smooth out the top. Chill until set for 2-3 hours.
10. Make the jello. Remove the inside of the mango with a melon baller.
11. Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside.
12. Dissolve the gelatin mixture in Step 11 over hot water. Mix in the rest of the orange juice and let cool.
13. When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango.
14. Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set.
15. Since I used easy-to-make proportions for the jelly sauce, you'll probably have a bit left over. Remove the cheesecake carefully from the pan when it's set, and it's done.
16. You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case.
17. Since you can't make mango balls with canned mango, drain the mango well and cut it into slices to lay on top.
18. Ready to serve and ENJOY!

Creamy Mango Panna Cotta and creamy nobake cheesecake of coconut and lime.#pannacotta #coconutcheesecake. Recipe from the lovely Sarah @scoopitup_. Summer is the season for temptation. so why not make it a little easier on yourself with this healthy, refined sugar free and DELICIOUS summer cheesecake recipe. Come and try these creamy no-bake mini mango lassi cheesecakes. These are quick ones that you don't need to chill overnight. no-bake cheesecakes, meaning they're easier to make. have no gelatin or agar-agar in them. don't need to be chilled overnight. if you've tried my no-bake cheesecake then.

So that’s going to wrap it up for this special food mango and coconut no bake cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!