Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Mango and Coconut No Bake Cheesecake. It is one of my favorites . For mine, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Mango and Coconut No Bake Cheesecake:

1. Prepare 1 of cm thick and 15 cm diameter slice Your favorite sponge cake base
2. You need of Syrup
3. Prepare 1 tbsp of Water
4. It’s 1 tbsp of Fine granulated sugar
5. Prepare 1 tbsp of Coconut liqueur
6. Prepare of Cheese filling
7. It’s 160 of grams, peeled Mango
8. Prepare 200 grams of Cream cheese
9. Prepare 70 grams of Fine granulated sugar
10. Prepare 60 ml of Milk
11. You need 30 grams of Coconut milk powder
12. It’s 100 ml of Heavy cream
13. Prepare 2 tbsp of Coconut liqueur
14. It’s 2 tsp of Water
15. You need 9 grams of Gelatin powder
16. Prepare of Jello layer
17. You need 1 large of Mango
18. You need 100 ml of 100% orange juice
19. It’s 1 tsp of Fine granulated sugar
20. You need 2 grams of Gelatin powder

Step to make Mango and Coconut No Bake Cheesecake:

1. Line the bottom of the springform pan with the sponge cake. Combine the sugar and water and heat in the microwave to dissolve. Add the liqueur to make a syrup and brush the syrup generously on the sponge cake.
2. Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak.
3. Strain the mango to make a puree, firmly pressing it through the strainer with a spatula.
4. Put the cream cheese, which has been softened a bit in the microwave, and the sugar in a bowl and cream well with a spatula. When its well combined, switch to a whisk and mix well.
5. Heat the mango puree and milk in a small saucepan until nearly boiling. Remove from heat, add the coconut milk powder and mix well until its dissolved.
6. Dissolve the gelatin in Step 2 over hot water and stir it in to the mixture in Step 5. When its well combined, cool the bottom of the pan in ice water while stirring thoroughly, until it no longer feels warm.
7. Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well.
8. Next, add the heavy cream and mix well.
9. Pour the mixture on top of the sponge. Tap the bottom of the pan to remove any air pockets, and smooth out the top. Chill until set for 2-3 hour
10. Make the jello. Remove the inside of the mango with a melon baller.
11. Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside.
12. Dissolve the gelatin mixture in Step 11 over hot Mix in the rest of the orange juice and let cool.
13. When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango.
14. Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set.
15. Since I used easy-to-make proportions for the jelly sauce, youll probably have a bit left Remove the cheesecake carefully from the pan when its set, and its done.
16. You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case.
17. Since you cant make mango balls with canned mango, drain the mango well and cut it into slices to lay on top.

So that’s going to wrap it up with this special food Mango and Coconut No Bake Cheesecake. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!