Mango Panna Cotta Coconut Cheesecake

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  • Mango Panna Cotta Coconut Cheesecake
Prep Time: 40 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 40 minutes
Servings: 12 slices
Calories: Approx. 420 per slice
Course: Dessert
Cuisine: Italian, Fusion

Ingredients

Crust:

  • 200g digestive biscuits (or graham crackers)
  • 100g unsalted butter, melted
  • 2 tbsp shredded coconut

Coconut Cheesecake Layer:

  • 500g cream cheese, softened
  • 200ml coconut cream
  • 150g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch

Mango Panna Cotta Layer:

  • 400ml mango puree (fresh or canned)
  • 200ml heavy cream
  • 100ml whole milk
  • 80g granulated sugar
  • 10g gelatin powder (or 5 sheets)
  • 2 tbsp cold water

Garnish:

  • Fresh mango slices
  • Toasted coconut flakes
  • Mint leaves

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • Measuring tools
  • Blender (if using fresh mango)
  • Spatula

Instructions

1. Make the Crust:

  1. Preheat oven to 175°C (350°F).
  2. Crush biscuits into fine crumbs. Mix with melted butter and shredded coconut.
  3. Press into the base of the springform pan.
  4. Bake for 10 minutes. Let cool completely.

2. Make the

Here’s a simplified and cleaner version with easy, clear language while keeping it attractive and professional:

Mango Panna Cotta Coconut Cheesecake: A Tropical Delight You Can’t Resist

Summary

Enjoy a taste of the tropics with this Mango Panna Cotta Coconut Cheesecake. It features a buttery coconut biscuit crust, a creamy coconut cheesecake center, and a silky mango panna cotta topping. Light, refreshing, and full of flavor—this dessert is perfect for warm days or special gatherings.

Prep Time: 40 minutes

Cook Time: 1 hour

Chill Time: 4 hours

Total Time: 5 hours 40 minutes

Servings: 12 slices

Calories: Approx. 420 per slice

Course: Dessert

Cuisine: Italian, Fusion

Ingredients

Crust:

  • 200g digestive biscuits (or graham crackers)
  • 100g unsalted butter, melted
  • 2 tbsp shredded coconut

Coconut Cheesecake Layer:

  • 500g cream cheese, softened
  • 200ml coconut cream
  • 150g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch

Mango Panna Cotta Layer:

  • 400ml mango puree (fresh or canned)
  • 200ml heavy cream
  • 100ml whole milk
  • 80g granulated sugar
  • 10g gelatin powder (or 5 sheets)
  • 2 tbsp cold water

Garnish:

  • Fresh mango slices
  • Toasted coconut flakes
  • Mint leaves

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • Measuring tools
  • Blender (if using fresh mango)
  • Spatula

Instructions

1. Make the Crust:

  1. Preheat oven to 175°C (350°F).
  2. Crush biscuits into fine crumbs. Mix with melted butter and shredded coconut.
  3. Press into the base of the springform pan.
  4. Bake for 10 minutes. Let cool completely.

2. Make the Coconut Cheesecake:

  1. Lower oven temp to 160°C (320°F).
  2. Beat cream cheese and sugar until smooth.
  3. Add coconut cream, eggs (one at a time), vanilla, and cornstarch. Mix until combined.
  4. Pour over crust.
  5. Bake for 50–60 minutes or until just set.
  6. Cool to room temp, then chill for 2 hours.

3. Make the Mango Panna Cotta:

  1. Bloom gelatin in cold water (5–10 mins).
  2. In a saucepan, heat mango puree, cream, milk, and sugar until warm.
  3. Add bloomed gelatin. Stir until fully dissolved.
  4. Optional: Strain for smoothness. Cool slightly.
  5. Pour over chilled cheesecake. Refrigerate 4 hours or until set.

4. Garnish & Serve:

  1. Remove cheesecake from pan.
  2. Top with mango slices, toasted coconut, and mint.
  3. Slice with a warm knife for clean cuts. Serve chilled.

Variations

  • Tropical Twist: Add passionfruit pulp to mango layer.
  • Vegan Option: Use coconut yogurt and agar-agar.
  • Berry Swap: Use berry puree instead of mango.

Notes

  • Let each layer fully set before adding the next.
  • Use ripe mangoes for best flavor.
  • Adjust sugar if your mango puree is already sweet.

Nutrition (Per Slice)

  • Calories: 420
  • Protein: 6g
  • Carbs: 32g
  • Fat: 28g
  • Saturated Fat: 18g
  • Cholesterol: 110mg
  • Sodium: 220mg
  • Fiber: 2g
  • Sugar: 24g

Conclusion

This Mango Panna Cotta Coconut Cheesecake is a creamy, fruity, and tropical treat that’s as beautiful as it is delicious. Whether for a party or a quiet indulgence, it’s sure to impress with every bite.

 

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