Mango, lime and coconut cheesecake

 

Cheesecake recipe time. Here's a summery-flavoured mango cheesecake with a double lot of crumbs - one on the bottom and one on the top. What could be better right! Lovely, summery flavours of mango, coconut and lime in a delicious cheesecake. Very, very good.

What you'll need

Makes six individual cheesecakes. I used glass containers with a 1.5 cup capacity.

For the base

125g butter

150g plain sweet biscuits

1/2 cup dessicated coconut

For the filling

Juice and zest of 3 limes

350g cream cheese

340g tin of condensed milk

Flesh of one ripe mango, finely chopped

For the topping

Fresh mango flesh

Lime zest

Dollop of thickened cream

What to do

Make the base. Using a food processor, finely process with biscuits. Or if you don't have a food processor, place the biscuits into a plastic bag and bash them with a rolling pin. Pour the crumbs into a bowl and mix in the coconut. Melt the butter and pour into the biscuit mix. Stir well with a spoon.

Grease your individual containers with a little melted butter. Using half the biscuit mixture, divide evenly between the six containers. Reserve the other half of the mixture for afterwards, but don't put it in the fridge. Press down the crumbs with your fingers or the back of a spoon. Place in the fridge to set for about 10 minutes.

In a large bowl, combine the cream cheese and condensed milk. Mix well to remove any lumps. Once smooth, add the lime juice and zest. The mixture will thicken. Add the mango and fold through. Divide the mixture evenly between between the six containers. Place in the fridge to set for about half and hour.

Divide the remaining crumb mixture into each container, sprinkling it evenly to make the top crust.

Place in the fridge to set for approximately 4 hours.

To serve, dollop a spoon of cream on top of the crumbs, sprinkle some fresh, chopped mango flesh and a little lime zest. Eat in moderation, this is a little addictive.