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Tropical flavors have a unique ability to transport us to sun-soaked beaches and swaying palm trees, making them a popular choice for desserts. In particular, the combination of mango and coconut evokes the essence of summer, creating a refreshing and delightful experience. Whether you are enjoying a quiet evening at home or hosting a festive gathering, desserts that feature these vibrant flavors can elevate any occasion.

No-Bake Mango Coconut Cheesecake

Dive into a taste of paradise with this Tropical Bliss No-Bake Mango Coconut Cheesecake. Effortlessly blend creamy ingredients like cream cheese and coconut cream with refreshing mango for a delightful treat perfect for any occasion. No oven needed, just mix and chill! Ideal for warm weather, parties, or a sweet indulgence at home, this cheesecake combines vibrant flavors while allowing you to enjoy your time with family and friends. Enjoy a tropical escape in each bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup unsalted butter, melted

2 tablespoons sugar

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1 cup coconut cream (chilled)

¾ cup powdered sugar

1 teaspoon vanilla extract

1 cup ripe mango puree (fresh or canned)

1 tablespoon lemon juice

1 packet (0.25 oz) unflavored gelatin

3 tablespoons water

For the topping:

Fresh mango slices

Additional shredded coconut

Mint leaves (optional for garnish)

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Instructions
 

Prepare the crust:

    In a bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while you make the filling.

      Make the cheesecake filling:

        In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the coconut cream, powdered sugar, and vanilla extract. Continue mixing until well incorporated.

          Add mango flavor:

            Stir in the mango puree and lemon juice. Mix until the filling is smooth and a uniform color.

              Dissolve gelatin:

                In a small bowl, combine the unflavored gelatin and water. Let it sit for 5 minutes to bloom. Microwave the mixture for about 10-15 seconds until it's liquid (don’t let it boil). Incorporate it into the cheesecake filling, mixing thoroughly to combine.

                  Combine and chill:

                    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight, until set.

                      Garnish and serve:

                        Once set, carefully release the cheesecake from the springform pan. Top with fresh mango slices, a sprinkle of shredded coconut, and garnish with mint leaves if desired. Slice and serve chilled.

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                            Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (includes chilling) | Servings: 10-12