Mango & lime cheesecake

Mango & lime cheesecake

A deliciously decadent dessert – the zingy lime complements the mellow mango flavour.

By , 21 September 2015
Mango & lime cheesecake
  • Ready in: 120 mins
  • Serves: 10
  • Price: 70p per serving
Nutritional Info
Each 154g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 2110KJ 504KCAL
of your reference intake.
Typical energy values per 100g: 1370kJ/327kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Chill until set, then top with the remaining zest, if liked.