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To make a tropical mango cheesecake, you need key ingredients that create a rich flavor. First, mango is the star of this dessert. It adds a sweet and fruity taste that shines through. I use pureed ripe mango, about two medium mangoes. This provides the bright mango flavor that makes this cheesecake special.

Tropical Mango Cheesecake Bliss

Indulge in a slice of paradise with our Tropical Mango Cheesecake Bliss! This delightfully creamy dessert features fresh mango puree, rich cream cheese, and a touch of lime for a refreshing twist. Discover easy baking tips, unique variations, and the health benefits of this tropical treat. Ready to impress your friends and family? Click through to explore the full recipe and elevate your dessert game with this unforgettable cheesecake!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pureed ripe mango (about 2 medium mangoes)

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 cup sweetened coconut flakes

Fresh mango slices and mint leaves for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside to cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and beat until fully incorporated.

      Add Eggs and Flavor: Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract, pureed mango, lime juice, and lime zest. Mix until the batter is smooth and well combined.

        Incorporate Coconut: Gently fold in the sweetened coconut flakes for an extra tropical flavor.

          Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.

            Chill the Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to firm up.

              Serve: Carefully run a knife along the edges to loosen the cheesecake and remove it from the springform pan. Slice the cheesecake and serve with fresh mango slices and mint leaves for garnish.

                Prep Time: 30 minutes | Total Time: 5 hours (including chill time) | Servings: 10