How to make it

  • Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil.
  • Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend.
  • Press mixture into bottom and up sides of prepared pan.
  • Chill while preparing filling.
  • Preheat oven to 325F.
  • Beat cream cheese and 3/4 cup sugar in large bowl until blended.
  • Add eggs one at a time, beating after each addition. Beat in egg yolk.
  • Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
  • Bake cheesecake until puffed and golden, about 1 hour 30 minutes.
  • Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 3 days ahead. Cover and keep refrigerated.)
  • Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired.
  • Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake.
  • Serve with mango puree.

Reviews & Comments 1

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    " It was excellent "
    rhondalynne ate it and said...
    Not a heavy cheesecake taste; we loved the macaroon crust and the flavor of the mango & coconut!
    Was this review helpful? Yes Flag
    " It was excellent "
    rhondalynne ate it and said...
    Oh, this sounds delish! I'm definitely putting this on my menu plan! UPDATE: Made this today and it is worth every second of effort! LOVE the "macaroon" type crust, the flavor, and the mango topping is the perfect accent!
    Was this review helpful? Yes Flag

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