Coconut Mango Cheesecake
Posted by: Tuddles  Mon, 31 May 2004, at 5:30 p.m.
 

Crust:
1½ c graham cracker crumbs
1½ c sweetened shredded coconut toasted
¼ c sugar
½c unsalted butter, melted
Filling:
4 (8 oz.) pkg. cream cheese at room temperature
¾ c sugar
3 lg. eggs
1 lg. egg yolk
15 oz. canned cream of coconut
1 c. whipping cream
1 c. sweetened shredded coconut
2 lg. mangos - peel and slice (I used 3)

Crust:
Mix graham cracker crumbs, coconut and sugar
in medium bowl. Add butter and mix to blend.
Press mixture onto bottom and up sides of 9 inch
spring form pan. Chill while preparing filling.

Filling:
Beat cream cheese and ¾ cup sugar in large
bowl until blended. Add eggs one at a time,
beating after each addition. Beat in egg yolk.
Add cream of coconut, whipping cream and
shredded coconut. Beat just until blended.
Pour into crust.

Bake cheesecake in preheated 325F oven until
puffed and golden, about 1hour 25 minutes.
Transfer to rack; cool completely. Refrigerate
until well chilled.
Puree ¼ of mango slices in blender until smooth.
Remove pan sides. Arrange remaining mango slices
decoratively over cheesecake. Serve with mango puree.

***I brushed the mango topped cheesecake with
melted mango ginger conserve to give it a nice glaze
and to help keep the mangos fresh looking. The mango
conserve was something I had around. I didn't notice
any taste from it. Any light colored jelly would have
worked as well. Number Of Servings:12