Recipes
Mango and lime cheesecake
A deliciously decadent dessert – the zingy lime complements the mellow mango flavour.
A deliciously decadent dessert – the zingy lime complements the mellow mango flavour.
(5 votes)
Cook: 2 Hours
Serves: 10
Price: 70p per serving
Nutritional Information
Each 154g serving contains
Energy
2110kj
504kcal
2110kj
504kcal
25%
Fat
39g
39g
High
56%
56%
Saturates
24g
24g
High
122%
122%
Sugars
22g
22g
Med
25%
25%
Salt
0.74g
0.74g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1370kj/327kcal
Typical energy values per 100g:
1370kj/327kcal
Ingredients
40g desiccated coconut
75g butter, melted
175g digestive biscuits, crushed to crumbs
4 leaves gelatine
400g full-fat soft cheese
150g caster sugar
1 ½ limes, finely grated zest of
300ml double cream
2 tbsp lime juice
1 large mango (or 2 medium), peeled, stoned and cut into small cubes
Method
1
Line the base of a 20cm, deep, loose-based cake tin with greaseproof paper. Put the coconut in a dry pan and toss over a medium heat until lightly toasted – this will only take a few seconds. Mix with the butter and biscuit crumbs, then press into the base of the cake tin. Chill while you make the topping.
2
Cut the gelatine into small pieces and put in a small basin with 3 tbsp cold water, making sure it’s covered. Leave for 10 minutes.
3
Mix the soft cheese with the sugar and the zest of 1 lime. Whip the cream until it just holds its shape. Stand the bowl of gelatine over a pan of simmering water until dissolved. Fold into the soft cheese with the lime juice and cream. Fold in the mango and spoon over the base.
4
Chill until set, then top with the remaining zest, if liked.