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The main ingredients for tropical mango cheesecake include graham cracker crumbs, coconut, and cream cheese. Each ingredient plays a big part in flavor and texture.

Tropical Mango Cheesecake Bliss

Embark on a tropical journey with this delightful Tropical Mango Cheesecake! This easy recipe combines creamy cream cheese, fresh mango puree, and a hint of coconut for a sweet, mouthwatering treat. Perfect for any occasion, you'll learn essential tips for a smooth texture, baking times, and creative toppings. Ready to impress your guests with a taste of paradise? Click to explore the full recipe and unleash your inner baker today!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup unsweetened shredded coconut

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup ripe mango puree (from about 2 ripe mangoes)

1 tablespoon fresh lime juice

1/2 cup whipped cream (for topping)

Fresh mango slices (for garnish)

Mint leaves (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, shredded coconut, and melted butter until all crumbs are well coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

      Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove and let it cool while preparing the filling.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.

          Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overbeat.

            Incorporate Mango: Slowly blend in the mango puree and lime juice into the cream cheese mixture until completely smooth.

              Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.

                Bake the Cheesecake: Bake in the oven for about 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 another hour to cool slowly.

                  Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set fully.

                    Serve: Once set, top with whipped cream, fresh mango slices, and mint leaves for garnish just before serving.

                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10