Crafting a Tropical Mango Cheesecake
Indulge in the vibrant flavors of summer with this tropical mango cheesecake. Featuring a creamy, mango-infused filling atop a nutty almond and macadamia base, and crowned with a luscious mango coulis, this dessert is a true celebration of the season. Optional garnishes like whipped cream, additional mango slices, and passionfruit elevate its presentation, though it’s equally delightful without them.
Preparation Overview
Active Preparation Time: Approximately 20 minutes
Total Time Required: About 6 hours and 35 minutes (including chilling time)
Ingredients Breakdown
Almond and Macadamia Nut Crust
40 grams of unsalted butter, plus extra for greasing
120 grams of blanched almonds
120 grams of macadamia nuts
A pinch of fine sea salt
1 tablespoon of maple syrup
40 grams of desiccated coconut
Creamy Mango Cheesecake Filling
5 gelatine leaves
Water for soaking the gelatine
120 grams of coconut sugar
260 grams of ripe mango flesh, chopped (fresh or defrosted frozen mango)
500 grams of cream cheese
300 grams of whipping cream
Decadent Mango Coulis
20 grams of coconut sugar
200 grams of ripe mango flesh, chopped (plus extra thin slices for garnish; fresh or defrosted frozen mango)
1 tablespoon of lemon juice
Nutritional Information (Per Slice)
Calories: 479.6 kcal
Protein: 7.2 grams
Carbohydrates: 25 grams
Fat: 41.3 grams
Saturated Fat: 19.1 grams
Fiber: 3 grams
Sodium: 183.3 milligrams
Step-by-Step Preparation
Creating the Nutty Crust
Prepare the Pan: Lightly grease a springform pan with unsalted butter and line the base with parchment paper for easy removal.
Process Nuts: In a food processor, combine the blanched almonds and macadamia nuts. Pulse until they form a coarse meal, ensuring not to over-process into a paste.
Combine Ingredients: Melt the 40 grams of unsalted butter and add it to the nut mixture along with a pinch of fine sea salt, 1 tablespoon of maple syrup, and 40 grams of desiccated coconut. Pulse until the mixture is well combined and holds together when pressed.
Form the Crust: Transfer the mixture into the prepared pan, pressing it firmly and evenly across the base to create a solid crust. Use the back of a spoon or a flat-bottomed glass to smooth the surface.
Chill the Crust: Place the pan in the refrigerator to allow the crust to set while you prepare the filling.
Preparing the Mango Cheesecake Filling
Soften the Gelatine: Submerge the 5 gelatine leaves in a bowl of cold water and let them soak for about 5 minutes until they become soft and pliable.
Create Mango Puree: In a blender or food processor, combine the 260 grams of chopped ripe mango and 120 grams of coconut sugar. Blend until you achieve a smooth puree.
Heat the Puree: Transfer the mango puree to a saucepan and warm it over low heat. Stir gently until it becomes slightly warm, ensuring it doesn’t boil.
Incorporate Gelatine: Remove the softened gelatine leaves from the water, gently squeezing out excess liquid. Add them to the warm mango puree, stirring continuously until they dissolve completely. Set the mixture aside to cool to room temperature.
Prepare Cream Cheese Mixture: In a large mixing bowl, beat the 500 grams of cream cheese until it becomes smooth and creamy. Gradually add the cooled mango and gelatine mixture, mixing until fully incorporated.
Whip the Cream: In a separate bowl, whip the 300 grams of whipping cream to soft peaks. Be cautious not to over-whip, as this can lead to a grainy texture.
Combine Mixtures: Gently fold the whipped cream into the mango and cream cheese mixture using a spatula. Fold until the mixture is homogeneous, taking care to maintain the airy texture.
Assemble the Cheesecake: Pour the filling over the chilled nut crust in the springform pan. Smooth the top with a spatula to create an even surface.
Chill to Set: Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
Crafting the Mango Coulis
Blend Ingredients: In a blender, combine 200 grams of chopped ripe mango, 20 grams of coconut sugar, and 1 tablespoon of lemon juice. Blend until the mixture is completely smooth.
Strain the Coulis: For an ultra-smooth texture, pass the mango mixture through a fine-mesh sieve to remove any fibrous bits.
Chill the Sauce: Transfer the strained coulis to a container and refrigerate until you’re ready to serve the cheesecake.
Final Assembly and Garnishing
Release the Cheesecake: Once the cheesecake has fully set, carefully run a knife around the edge of the pan to loosen it. Gently remove the
