Welcome to the Big Bowl Cafe Coconut Mango Cheesecake Recipe! If you’re a fan of tropical flavors, this is the dessert for you. With a creamy texture and the perfect blend of coconut and mango, this cheesecake will transport your taste buds to a sunny island paradise.
But what makes this recipe from the Big Bowl Cafe so special? For starters, it uses only the freshest and most natural ingredients possible. We make our own sweetened flaked coconut and use cream of coconut to give the cheesecake its rich coconut flavor. And we never skimp on the mangoes – we use only perfectly ripe, sweet mangoes to create a delicious mango coulis topping.
But beyond just being delicious, this recipe is also versatile. It can be made with artificial sweetener instead of sugar, making it a lower-calorie option for those watching their waistlines. And if you’re not a fan of mangoes or prefer a different flavor combination, you can easily substitute other fruits or toppings to create your own unique spin on this recipe.
So whether you’re looking for a show-stopping dessert for a special occasion or simply want to enjoy a taste of the tropics in your own home, this Big Bowl Cafe Coconut Mango Cheesecake Recipe is sure to impress.
Why You’ll Love This Recipe
Are you ready to take your taste buds on a tropical vacation? Look no further than the Big Bowl Cafe Coconut Mango Cheesecake Recipe. This is a dessert that will transport you straight to the beaches of the Caribbean with just one bite.
First and foremost, this recipe features a perfect balance of flavors. Rich cream cheese, sweetened flaked coconut and graham cracker crust provide complementary backdrops for juicy, succulent mango that brings just the right amount of tanginess to each bite. The creamy texture of the cheesecake itself is also balanced by the crunchiness of graham cracker crumbs and coconut flakes, which provides an excellent textural experience.
This recipe is also perfect for any occasion because it is both easy to make and looks stunning when served. Preparing this cheesecake only requires a handful of ingredients that are accessible through most grocery stores, and even if you’re not an experienced baker, you can still create an impressive dessert that everyone will want seconds of! The fusion of vibrant colors from the mango and coconut flakes makes it an eye-catching centerpiece for any gathering- from dinner parties to summer barbecues at home!
Finally, this dessert is entirely customizable, making it an ideal recipe for those who need alternatives in their diet. For instance, it can be done with sugar or artificial sweeteners depending on your preferences! Are you watching your sugar intake? You can easily switch out cream cheese 3/4 cup sugar with cream cheese 3/4 cups artificial sweetener. Whether you want to indulge yourself in something sweet or are looking for healthier options without compromising taste, Big Bowl Cafe Coconut Mango Cheesecake Recipe adapts perfectly.
In summary, this recipe’s heavenly taste will never leave you doubting why it’s among one of the best desserts out there! Whether looking for something quick to whip up at home or serving up something colorful and delicious at your next gathering, enjoy a taste of paradise with this cheesecake recipe.
Before we jump into the recipe, it’s important to have all the ingredients in hand. In addition to basic cheesecake ingredients such as cream cheese, eggs, and sugar, this recipe also requires fresh ripe mangoes, sweetened flaked coconut, heavy whipping cream, cream of coconut, unsalted butter, graham cracker crumbs, and coconut milk. Make sure to get ripe mangoes to enhance the flavor of the cheesecake.
Here’s a detailed rundown of the ingredients you’ll need:
- Cream Cheese (3 packs)
- Eggs (3 large)
- Sugar (3/4 cup + 1/2 cup)
- Fresh Ripe Mangoes (2 medium-sized)
- Sweetened Flaked Coconut (1 cup)
- Heavy Whipping Cream (1 cup)
- Cream of Coconut (1/2 cup can)
- Unsalted Butter (1/2 cup melted)
- Graham Cracker Crumbs (2 cups)
- Coconut Milk (3/4 cup)
Make sure to measure all ingredients accurately for perfect results.
The Recipe How-To
Now that you have all the ingredients laid out in front of you, let’s dive into the recipe itself. This coconut mango cheesecake recipe is a perfect treat for a hot summer day, as it is sweet and tangy at the same time. The process is not as complicated as it may seem, but there are a few tips and tricks to make sure your cheesecake comes out perfectly creamy.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 15 minutes
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups sweetened flaked coconut, divided
- 24 oz cream cheese (3 packages), softened at room temperature
- 3/4 cup sugar
- 1/4 cup cream of coconut
- 3 large eggs, at room temperature
- 2 ripe mangoes, peeled and cut into small cubes
Preheat the oven to 350°F.
In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and 1 cup of the flaked coconut.
Pack this mixture firmly in the bottom of a greased 9-inch springform pan.
Using an electric mixer, beat cream cheese and sugar until light, fluffy and smooth.
Add cream of coconut and beat for additional minute or so.
Beat in one egg at a time per each go until all eggs are used up.
Remove 2 cups of the mixture add them to blender along with cubed mango. Pulse until completely blended.
Pour this on top of crust made in point #3.
Add remaining flaked coconut over the mixture that is now in pan uniformly.
Bake for approximately 55 minutes or until center jiggles slightly when moved.
Turn off oven heat and leave cake in oven for 30 additional minutes with door open slightly cracked.
Remove from oven and allow to cool before serving or chill overnight in refrigerator for more solid results.
This recipe serves eight people easily, but you might want to keep it all to yourself once you’ve tasted a slice! If you want more tropical-inspired desserts after trying out this recipe, why not attempt some no-bake mango cheesecake bars or a refreshing mango panna cotta?
Tips for Perfect Results:
- Make sure all your ingredients are at room temperature before beginning (especially cream cheese and eggs)
- Don’t overmix your filling once eggs have been added
- Leave your cheesecake in the oven after baking with door slightly cracked open
- Do not skip cooling step
Now that you know how to make this delicious dessert, go ahead and show off your baking skills to family
Substitutions and Variations
For those who want to change things up, there are a few substitutions and variations you can make to the Big Bowl Cafe Coconut Mango Cheesecake Recipe.
Firstly, if you want to reduce your sugar intake, you could sub in an artificial sweetener for some or all of the sugar. Just keep in mind that this may affect the texture and overall taste of the cheesecake.
If you’re not a fan of mangoes, you could try replacing them with another tropical fruit like pineapple or papaya. Alternatively, you could omit the fruit altogether and make a plain coconut cheesecake instead.
For those with dietary restrictions, you can easily make this recipe gluten-free by using gluten-free graham cracker crumbs. You can also make it dairy-free by using a vegan cream cheese or cashew-based cream instead of regular cream cheese.
Another variation to consider is adding a layer of mango coulis on top of the cheesecake before serving. This will give it an extra burst of fruity flavor and make it look more visually appealing.
If you’re feeling adventurous, try serving this cheesecake with some coconut curry chicken or mango salsa on the side for a unique and delicious flavor combination.
Overall, this recipe is versatile and can be adapted to suit different tastes and dietary needs. Experiment with different substitutions and variations until you find your perfect version of the Big Bowl Cafe Coconut Mango Cheesecake Recipe.
Serving and Pairing
One of the best things about this coconut mango cheesecake recipe is that it makes a stunning dessert for any occasion. The bright, tropical flavors of mango and coconut are perfect for summer gatherings or simply as a sweet treat to cap off a meal.
When serving, I suggest garnishing each slice with some additional flaked coconut and fresh mango slices. The light crunch of the coconut flakes pairs beautifully with the creamy sweetness of the cheesecake, while the juicy bits of mango will add an extra burst of flavor and color.
For those looking to take their dessert game to the next level, consider pairing this cheesecake with a refreshing tropical cocktail like a piña colada or mango margarita. The combination of coconut and mango in both the cheesecake and cocktail will result in a truly divine flavor experience.
If you’re more of a traditionalist, you can never go wrong pairing this dessert with a hot cup of coffee or tea. The slight bitterness and warmth from these beverages will nicely balance out the sweetness of the cheesecake.
Overall, this coconut mango cheesecake is versatile enough to be paired with a variety of drinks, making it an excellent addition to any menu for special occasions or simply as an indulgent treat at home.
Make-Ahead, Storing and Reheating
Preparing a stunning dessert like Big Bowl Cafe Coconut Mango Cheesecake Recipe might take some time, and if you plan to serve them for guests, you might wonder how to prepare these delightful treats ahead of time. Luckily this recipe lends itself perfectly to make-ahead preparation. You can make the cheesecake base, cool it down, and store it wrapped or covered in an airtight container, in the fridge for up to three days before using.
Assembling the cheesecake can be done the day before serving or on the day of the event; keep in mind that making it too far ahead may affect its texture. The assembled cheesecake should be covered tightly and stored in the refrigerator. The Mango Coulis can also be made in advance as well and stored in an airtight container.
If you find yourself with leftover cheesecake, fortunate are you because these delectable desserts can last up to 5 days after being baked if they are stored correctly. Remember to cover the cheesecake and store it in the refrigerator until ready to eat.
When reheating leftovers, we recommend using a microwave on low power for a few seconds. Alternatively, set your oven between 180C-200C (350F-400F). Place your cheesecake slices onto a baking dish and into the oven for about 10 minutes until warmed through.
In any case, avoid refreezing already frozen cheesecakes as this can lower their quality due to changes in texture and flavor. And don’t forget that Matt Moran’s recipes always taste better fresh off the stove!
Tips for Perfect Results
Making a perfect cheesecake every time requires attention to detail and some skill. Here are some tips that will help you achieve the perfect coconut mango cheesecake:
1. Use Room Temperature Ingredients: Cold ingredients can result in clumpy and lumpy mixture, while room temperature ingredients will blend more evenly. Take the cream cheese and eggs out of the fridge at least an hour before you begin.
2. Don’t Over-beat the Batter: Over-beating the batter can result in cracks on the surface of the cheesecake. Beat the cream cheese on low speed and avoid over-mixing.
3. Avoid Over-baking: Over-baking your cheesecake can cause it to dry out or crack. Learn to identify when your cheesecake is done by jiggling it a little – if it wobbles slightly in the center, then it’s time to take it out of the oven.
4. Cover with Tinfoil: Covering your cheesecake with tinfoil will prevent it from over-browning on top and keep it looking fabulous.
5. Use Quality Ingredients: The best ingredients will always produce better results! Using fresh, quality ingredients like ripe mangoes and unsweetened flaked coconut will enhance the flavor of your cheesecake.
6. Allow Your Cheesecake to Cool Gradually: Letting your cheesecake cool gradually allows the moisture to spread throughout evenly, preventing cracking and splitting.
7. Chill Overnight: Cooling overnight allows flavors to meld together and ensures a firm texture, making it easier to slice without crumbs or sticking.
8. Get Creative with Toppings: Add a pop of flavor with toppings like a mango coulis or whipped cream topping (not heavy cream!). You can even get creative with other tropical fruits such as pineapple or passionfruit for added zing.
By following these tips you’ll achieve mouth-watering results every time you make our Big Bowl Cafe Coconut Mango Cheesecake recipe – perfect for any occasion!
In conclusion, it is not difficult to see why the Big Bowl Cafe Coconut Mango Cheesecake Recipe has become such a favorite among dessert lovers. With its tropical flavors and creamy texture, it is truly a dessert to savor. Whether you are looking for a sweet treat to enjoy on a hot day or a decadent dessert to impress guests at a party, this recipe is sure to please.
I highly recommend giving this recipe a try and experimenting with the different variations and substitutions mentioned above. Not only will you be able to tailor it to your personal preferences, but you may even discover a new favorite flavor combination.
So, whether you are an experienced baker or just starting out, I encourage you to embrace your inner barista and try your hand at making this delicious Coconut Mango Cheesecake from the Big Bowl Cafe. Who knows, you may just surprise yourself with what you are able to create in the kitchen. Happy baking!
Big Bowl Cafe Coconut Mango Cheesecake Recipe
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups sweetened flaked coconut, toasted
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, at room temp
- 3/4 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk)
- 1 cup heavy whipping cream
- 1 cup sweetened flaked coconut
- 2 large mangoes, pitted, peeled, and sliced
- sugar (optional, for mango puree) or other artificial sweetener, to taste (optional, for mango puree)
- Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
- Preheat oven to 325ºF.
- In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325ºF about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
- Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
- Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.
Your Own Notes
John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.