Recipe of Quick Mango and Coconut No Bake Cheesecake

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Make Perfect Mango and Coconut No Bake Cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mango and Coconut No Bake Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango and Coconut No Bake Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango and Coconut No Bake Cheesecake is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Mango and Coconut No Bake Cheesecake using 20 ingredients and 17 steps. Here is how you cook it.

I tried using mangos to make my favorite cheesecake. Be careful not to cool the gelatin mixture in Step 6 too much, or it will set. If you brush the sponge generously with the syrup, it will have a lovely aroma of the coconut liqueur and be delicious. Recipe by Pu-kosan

Ingredients and spices that need to be Make ready to make Mango and Coconut No Bake Cheesecake:

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

Instructions to make 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.

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