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Mango-coconut frozen cheesecake


Serves: 12
timePrep time: 1 hr
timeTotal time:
Mango-coconut frozen cheesecake
Recipe photograph by Tara Fisher

Mango-coconut frozen cheesecake

An impressive make-ahead pudding that is finished with a zesty syrup

Serves: 12
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
562Kcal
Fat
35gr
Saturates
24gr
Carbs
52gr
Sugars
45gr
Fibre
4gr
Protein
6gr
Salt
0.6gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

For the base
  • 100g coconut rings or digestives
  • 1 x 195g pack coconut macaroons (eg Mrs Crimble’s)
  • 50g butter, melted, plus extra to grease
For the coconut layer
  • 2 large eggs, separated
  • 100g caster sugar
  • 1 x 340g pack full fat soft cheese
  • 1 x 250ml carton coconut cream
  • 3 tbsp Malibu, optional
  • grated zest and juice of 2 limes
  • 1 x 300ml carton double cream
For the lime syrup and mango sorbet
  • 5 limes
  • 200g caster sugar
  • 2 ripe & ready mangoes, flesh roughly chopped
To serve
  • 1 large ripe but firm mango, flesh diced
  • zest of 1 lime
  • 40g blueberries
  • 2- 3 tbsp toasted coconut chips, optional

Step by step

Get ahead
Make to the end of step 5.
  1. Grease and base-line a deep 23cm springform tin. Break up the coconut rings and whiz to crumbs in a processor. Add the macaroons and pulse, then mix in the butter. Tip into the tin and press down with the back of a spoon, then chill.
  2. Meanwhile, for the coconut layer, use an electric whisk to beat the egg yolks and sugar in a large bowl for 3-4 minutes until pale. Add the soft cheese, briefly whisk to combine, then whisk in the coconut cream, Malibu if using, and lime zest and juice.
  3. In another bowl, whisk the cream until floppy and, in a third bowl and using clean whisks, whisk the egg whites until they form soft peaks. Fold both into the coconut mixture, then tip it onto the biscuit base, smooth the top, cover with clingfilm and freeze for at least 3 hours until set.
  4. Squeeze the limes until you have 150ml of juice. Heat the sugar, lime juice and 75ml of water over a low heat, stirring to dissolve the sugar. Bring to the boil and boil for 7-8 minutes to end up with about 250ml syrup. Leave to cool.
  5. For the sorbet, whiz the mango flesh to a purée, add 100ml of the lime syrup and whiz again. Cover and chill. When the cheesecake has set solid, pour the purée on top, re-cover and freeze for 5-6 hours or overnight. If making well ahead, freeze the remaining lime syrup in a container.
  6. Take the cheesecake out of the freezer 1 hour before you want to slice it. Uncover and place the tin on a large flat plate. After 30 minutes, remove the springform ring then slide a knife under the cheesecake. Carefully pull out the tin base and base paper. Set the cheesecake aside for a further 30 minutes; it should then be partially frozen but soft enough to slice.
  7. Mix the remaining lime syrup with the diced mango and the lime zest.
  8. Decorate with some of the diced mango, blueberries and coconut chips. Cut into wedges; serve with the rest of the mango.

    This recipe contains raw egg

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