Mango Cheesecake Recipe

Preheat the oven to 170°C (340°F). Grease the base and sides of a 23cm (9-inch) springform tin or line the base with baking paper.

Place the coconut digestive biscuits in a food processor and blitz until very fine crumbs. Alternatively, place biscuits in a heavy-duty plastic bag and crush with a rolling pin.

Combine the biscuit crumbs, desiccated coconut, granulated sugar and a pinch of salt in a bowl. Pour in the melted butter and mix until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the base (and slightly up the sides if you like) of the prepared tin using the back of a spoon or a flat-bottomed glass to create a compact, even base.

Bake the base in the preheated oven for 10 minutes to set. Remove and cool on a wire rack while preparing the filling. Reduce oven temperature to 120°C (250°F) if you plan to bake the full cheesecake; otherwise the filling method below is no-bake (see filling step 6).

Place the gelatin powder in a small bowl and pour 50 ml hot (not boiling) water over it. Stir until fully dissolved. Set aside to cool but not set completely (about 3–5 minutes).

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes.

Add the caster sugar and continue to beat until sugar is incorporated and mixture is smooth, about 1–2 minutes.

Add the sour cream, vanilla extract, lime zest and lime juice. Beat briefly until combined and smooth.

In a separate bowl, whip the double (heavy) cream to soft peaks. Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until uniform.

Stir the cooled, dissolved gelatin to ensure it is liquid and quickly whisk a tablespoon of the prepared cream mixture into the gelatin to temper it, then pour the tempered gelatin back into the cream mixture and fold gently but thoroughly so gelatin is fully incorporated.

Fold in the mango puree until evenly streaked and fully incorporated. Taste and adjust lime or sugar if needed.

Pour the filling over the cooled biscuit base, smooth the top with a spatula. Tap the tin gently on the work surface to remove any air bubbles.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until the filling is fully set.

Place the diced mango, caster sugar, lime juice, lime zest and 30 ml water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook for 5–8 minutes until the mango softens and juices release but some pieces remain whole for texture.

Mix the cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering mango and cook for another 1 minute until the compote thickens slightly. Remove from heat and allow to cool to room temperature. Chill if preparing ahead.

If you prefer a smoother compote, pulse half the mixture briefly in a blender or mash with a fork, leaving some chunks for texture.

When the cheesecake filling is set, spoon the cooled mango & lime compote over the center of the cheesecake, leaving a small border of exposed cheesecake so the compote doesn't run over the edges.

Arrange extra mango slices and toasted coconut flakes on top as desired. Garnish with fresh mint leaves.

Release the springform tin carefully and transfer the cheesecake to a serving plate. For neat slices, chill 30 minutes after topping, then run a hot knife (wipe between slices) to slice cleanly.

Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.