Mango and Coconut Cheesecake with Passionfruit Flavour Pearls
This stunning Mango and Coconut Cheesecake with Passionfruit Flavour Pearls is the perfect centrepiece for your next gathering. I love it when a dish is pretty enough to serve at the table.
We went with Mango as it is one of my favourites (particularly in Summer) but they weren’t quite in season when I made this so we used frozen Mango. You could certainly substitute the Mango for another fruit if you prefer. Strawberry or Raspberry woud be divine. I find the loaf shape so easy to slice too rather than the traditional round that we’ve all enjoyed over the years. A no-bake Cheesecake that can be prepared a couple of days in advance. Just leave it in the tin for easy transport too.
What you’ll need – 10 portions
- 3/4 pkt – Marie biscuits or similar, crushed
- Aprox 125g Butter – melt
- 2 tbs dessicated Coconut
- 2 tbsp Brown Sugar
Filling
- 350g Cream Cheese
- 1/3 cup Sugar or to taste
- 1 Tin Coconut Cream
- Salt – pinch
- Coconut Essense – 1 tsp or to taste or not at all
- 1/4 cup Water
- 4 tsp Gelatine Powder
Topping & Garnish
- 500g Mango – frozen is fine (defrost please) but fresh is great if you can
- 1/4 cup Sugar or to taste
- 1 Lime – juice
- 1/3 cup Water
- 2 tsp Gelatine Powder
- Passionfruit Flavour Pearls
- Coconut shavings for garnish
- Lime zest for garnish
- Loaf or Terrine tin that will hold aprox 2 litre of mixture (fill your tin with water then pour into a measuring jug to check this)
To do
Lets line the tin with Baking Paper before we prepare the rest. Follow this link for an easy video on how.
Next combine the crushed Marie biscuits (or other digestive type biscuits), Dessicated Coconut, Brown Sugar and Melted Butter in a bowl. If you press some of the mix to the side of the bowl and it holds it is good, if not add a little more melted Butter. Pop this mixture into the lined tin and press it down with the bottom of a glass or spoon. You may not need all of the mixture depending on the tin you use too. Ideally the layer should end up around 1 to 1.5cm thick.
Next
In a microwave safe bowl add the 1/4 cup Water and 4 tsp Gelatine powder. Mix and let it sit for a bit. In another bowl beat the softened Cream Cheese, Coconut Cream, Salt and Sugar until nice and smooth. Have a taste. If you’d like it a little sweeter add more Sugar. If you want the Coconut flavour stronger add a little Coconut Essence. Now we need to melt the Gelatine. There are 2 options here. #1 – 10 second bursts in the Microwave until it is just dissolved (stir between bursts) or #2 put a small pot of water on the stove to boil and carefully sit/hold the bowl on the water and stir until just melted. Beat this into the Cream Cheese mixture. Pour it onto the Crumb base. Refrigerate.
For the topping – In a bowl mix the 1/3 cup Water and 2 tsp Gelatine powder and let it sit for a bit. Puree the Mango flesh and pop it in a saucepan with Sugar and Lime juice and heat it up. Add in the gelatine and just heat the mix until the Gelatine has dissolved. Allow it to cool to luke warm before pouring on to the Cream Cheese layer and refrigerate for a few hours to overnight.
To serve
For additional garnish I used some fresh Coconut shavings (I couldn’t find any packets of shaved Coconut at the supermarket) I bought it at Woolies. I didn’t fuss about keeping the juice inside and just gave it a few firm taps with a meat mallet to crack it in half. There are lots of videos on Youtube if you’re keen to try yourself. I used a vegetable peeler to make the shavings. I also used a zester for the nice long pieces of Lime zest before I juiced the Lime.
Simply lift your set Cheesecake out of the tin with the baking paper edge, peel off the paper and place it onto a platter. Top with shaved Coconut and Lime zest (if you like or not) ready for the table. Pop your Passionfruit Flavour Pearls in a dish ready to add to each portion when you slice it.
Until next time
From the Peninsula Larder Team
“Life is short; eat the cake.”
— Unknown
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In 2013, 2 chefs started cooking up a business idea and Flavour Pearls were created.
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