This Mango Panna Cotta Coconut Cheesecake is 3 dreamy layers of tropical dessert. Creamy Mango Panna Cotta and creamy nobake cheesecake of coconut and lime.
How are you loving the tropical flavours this last month or so? I’m going through a phase I think. Sure, sure it could be the fact that it’s Summer here in Australia right now and humid too, ugh! Yeah, that’s probably it.
Dreamy, creamy and filled with tropical flavours, this is an elegant Summer dessert that is way easier to make than it looks.
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STORAGE – Store in the loaf tin until set. Once turned out, store in an airtight container in the fridge for up to 3-4 days.
Mango Panna Cotta Coconut Cheesecake
For the base
- 150 g sweet biscuit crumbs
- 1/3 cup finely desiccated coconut
- 113 g 1 stick / 1/2 cup unsalted butter, melted
- 500 g cream cheese, softened
- 1/2 cup 100g caster (superfine) sugar
- 2 cups coconut cream
- Zest of 1 lime
- 2 tablespoons lime juice
- 1/3 cup boiling water
- 6 teaspoons powdered gelatine
For the Mango Panna Cotta
- 1 cup mango purée (notes)
- 1 cup water
- 3 teaspoons powdered gelatine
- 1/4 cup sugar
- 1 cup cream
- 1 teaspoon vanilla
- Pinch of salt
- 1 mango, peeled and thinly sliced
- Toasted coconut chips
- 1 teaspoon lime zest
For the Coconut Cookie Base
- Line a medium loaf tin with baking paper (see tips in notes)
- Mix together the biscuit crumbs, coconut and butter until well combined. Press evenly and firmly into the base of the prepared tin then place in the fridge to set.
For the Coconut Cheesecake
- Beat the cream cheese and sugar together until smooth and creamy.
- Add the coconut cream, lime juice and zest and beat on low until smooth and well combined.
- Place the boiling water in a separate bowl and sprinkle the gelatine over the top. Stir until the gelatine has dissolved.
- Pour the gelatine mixture through a strainer into the cream cheese mixture then beat well until thoroughly combined and smooth.
- Pour the mixture over the base and allow it to set in the fridge for at least 1 hour.
For the mango Panna Cotta
- Pour the mango puree and the water into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the mixture get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
- Pour the mango panna cotta over the nearly set cheesecake and allow to set in the fridge for at least 2 hours before serving
- Top your dessert with sliced mango and coconut chips right before serving.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- Lining the loaf tin with baking paper will help you to remove the dessert when it’s ready. Simply cut off a sheet as long as the flat bottom of the pan and lay it in so that it covers the two long sides and the bottom of the pan. Then cut off two smaller pieces and lay them at each end, also so they come all the way up the sides.
- I used one large mango to make enough puree but make sure to measure it out so you’re only using 1 cup of puree in the panna cotta.
- This recipe requires setting time of around 3 hours total. Make sure to plan ahead.
TOOLS USED IN THIS RECIPE
- Medium loaf tin, 6 cup capacity, straight sides and sharp corners
- Simple hand beater or stand mixer
- Silicone spatulas to make sure to leave nothing behind
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