While visiting the in laws, I was perusing a magazine that Hannaford supermarket puts out with recipes in it and came across this one. I love Mango's. I don't really care what they are in so long as I can have them. So of course I ran to their office and copied it so that I can try it at home. I had my doubts because of my previous efforts at Christmas. This particular cheesecake turned out pretty good if I do say so myself. It was supposed to be something like a coconut macaroon. I think I may have done something wrong regarding the crust even though I followed the recipe to the letter. It I'll have to tweak it a bit next time. My husband ate pretty much the entire thing by himself so that is saying something. I swear there was a drop down, drag out brawl between him and my daughter for the last piece! Compliments to the chef!!
below is the recipe from Hannaford. I normally tweak recipes to add my own flair to them, but this particular one I followed to the letter. So thanks for an awesome recipe!
Mango Coconut Cheesecake
Servings: Serves 12
Prep Time: 20 minutes
Cook Time: 61 minutes
Ingredients:
CRUST
1 cup sweetened Shredded coconut
1/4 cup almonds
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons Unsalted butter, melted
FILLING:
2 ( 8 oz.) pkgs Neufchatel 1/3-less-fat cream cheese, at room temperature
3/4 cup chopped ripe mango
1 1/4 cups sugar
1/4 teaspoon salt
2 each eggs
1 teaspoon Fresh lemon juice
2 tablespoons potato starch (You can substitute with cornstarch like I did. It works the same with no chane in texture)
TOPPING:
1 cup chopped ripe mango
1/4 cup all-fruit apricot preserve (no added sugar or artificial sweeteners) (I used whole apricots and pureed them myself)
1/2 cup Water, plus more if needed
1 tablespoon fresh lime juice
1 tablespoon potato starch
2 tablespoons sweetened Shredded coconut
1 to 5 slices mango (optional garnish)
directions:
1. Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan with vegetable oil.
2.
Prepare the crust. In a food processor, process coconut, almonds,
sugar, and salt until mixture resembles a coarse meal. Add melted butter
and process until fully combined. Pour crust mixture into prepared pan
and press crumbs evenly on the bottom and 1/2 inch up the sides. Bake
until lightly browned, about 10 to 12 minutes. Remove from oven and set
aside.
3. Prepare the filling. In a
food processor, process cream cheese until smooth. Add mango and
process again until smooth. Add sugar, salt, eggs, lemon juice, and
potato starch. Process all ingredients until creamy and smooth.
4.
Pour filling over baked crust. Place pan on a baking sheet and bake at
325 degrees until center is just set but still slightly jiggly, about 40
to 45 minutes. Cool to room temperature on a wire rack, about 1 1/2
hours.
5. Prepare the topping. In a
medium saucepan, combine mango, apricot preserves, water, lime juice,
and potato starch. Mix together and cook over medium heat until
thickened and mango chunks are soft. If mixture gets too thick and
starts to stick to the pan, add more water 1 tablespoon at a time.
Remove from heat and puree in a food processor until smooth, or use
an immersion blender.
6. Spoon mango mixture on top of cooled cheesecake and smooth the surface.
7.
If desired, toast coconut in a small skillet over medium heat until it
just begins to brown, about 3 to 4 minutes. Remove from heat and
sprinkle over the mango topping.
8. Cover pan and refrigerate until chilled, at least 6 hours and up to overnight.
9. To serve, cut into wedges and garnish with fresh mango slices, if desired.
Source: Hannaford fresh Magazine, March - April 2012
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