Why You’ll Love this Tropical Paradise Coconut-Lime Cheesecake with Mango
Whether you’re dreaming of a beach vacation or simply want to bring some sunshine to your dessert table, this Tropical Paradise Coconut-Lime Cheesecake with Mango will transport your taste buds straight to the islands.
I’m obsessed with how the tangy lime cuts through the rich creaminess of the cheesecake, while the coconut adds that unmistakable tropical flair.
The gingersnap crust? A genius contrast to the smooth filling.
And don’t get me started on that mango coulis—vibrant, sweet, and the perfect finishing touch.
Can you think of a more perfect summer dessert? The bright flavors, the creamy texture. Paradise on a plate.
What Ingredients are in Tropical Paradise Coconut-Lime Cheesecake with Mango?
Ready to create a slice of paradise in your kitchen? This Coconut-Lime Cheesecake with Mango Coulis combines creamy, tangy, and tropical flavors that’ll make you feel like you’re sitting on a beach somewhere, coconut drink in hand.
The combination of zesty lime, rich coconut, and sweet mango creates a dessert that’s sophisticated yet totally approachable—perfect for summer gatherings or whenever you need a mental vacation.
- ¾ cup sweetened flaked coconut
- ¾ cup crushed gingersnap cookies
- 3 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 (10 ounce) can sweetened condensed milk
- 2 eggs
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon coconut extract
- 2 cups cubed fresh mango
- 1 teaspoon white sugar, or more to taste
When shopping for these ingredients, quality matters—especially for the star players. Look for fragrant, heavy limes for the best zest and juice.
The mango should yield slightly to pressure when ripe, and fresh is definitely preferable to frozen for the coulis. Can’t find coconut extract? Vanilla works in a pinch, though you’ll miss some of that tropical punch.
And a little tip from someone who’s obsessed with cheesecake: make sure your cream cheese is truly at room temperature before mixing, or you might end up with those dreaded lumps that no amount of whisking will fix.
How to Make this Tropical Paradise Coconut-Lime Cheesecake with Mango
Start by preparing your crust, which combines the sweetness of coconut with the spicy warmth of gingersnaps. Preheat your oven to 325°F and toast ¾ cup of sweetened flaked coconut until golden brown—usually about 5 minutes, but watch it closely as coconut can burn quickly.
Mix your toasted coconut with ¾ cup crushed gingersnap cookies and 3 tablespoons melted butter until everything is moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop it in the refrigerator while you work on the filling.
For the creamy filling, beat 2 packages (16 ounces total) of softened cream cheese until smooth and fluffy—and I mean really smooth, nobody wants to bite into a lump of cream cheese! Gradually add 1 can (10 ounces) of sweetened condensed milk while continuing to beat.
Add 2 eggs one at a time, mixing just until incorporated. The magic happens when you fold in 1 tablespoon lime zest, 2 tablespoons lime juice, and 1 tablespoon coconut extract—this trio creates that unmistakable tropical flavor profile that makes this cheesecake special.
Pour this velvety mixture over your chilled crust, smooth the top, and bake for about 45-55 minutes, or until the center is almost set but still slightly jiggly.
While your cheesecake cools (and later chills in the refrigerator for at least 8 hours), prepare the mango coulis by blending 2 cups of fresh cubed mango with 1 teaspoon of white sugar until smooth. The sugar amount is really to taste—if your mango is perfectly ripe and sweet, you mightn’t need any at all.
Strain the puree if you want it super smooth, though I rather enjoy the slight texture. When serving, drizzle this vibrant coulis over slices of your coconut-lime cheesecake for a colorful finishing touch that adds another layer of tropical flavor.
The contrast between the tangy lime cheesecake and sweet mango sauce? Absolute heaven on a plate.
Tropical Paradise Coconut-Lime Cheesecake with Mango Substitutions and Variations
While the classic version of this coconut-lime cheesecake is already a tropical dream, you might want to customize it based on what’s in your pantry or your dietary needs.
For the crust, try graham crackers or vanilla wafers instead of gingersnaps. Not a coconut fan? Replace the flaked coconut with more cookie crumbs and swap coconut extract for vanilla.
Dairy-free? Use plant-based cream cheese and condensed coconut milk.
The mango coulis can transform into a pineapple, passion fruit, or mixed berry sauce. And if limes aren’t available, lemons work beautifully too.
For a boozy twist, add a splash of rum to the filling. Wouldn’t that be divine?
What to Serve with Tropical Paradise Coconut-Lime Cheesecake with Mango
Now that we’ve explored some delicious variations, let’s consider what to pair with this showstopper dessert.
I find a small scoop of vanilla bean ice cream adds a creamy contrast to the tangy lime and sweet mango. For drinks, try an iced coffee with a splash of coconut milk, or perhaps a dessert wine like Moscato. Fresh mint sprigs make a gorgeous garnish, don’t they?
For a complete tropical themed dinner, serve this after grilled fish tacos or jerk chicken.
The citrus notes will cleanse the palate perfectly, and your guests will feel transported to a beachside paradise.
Final Thoughts
After creating this Tropical Paradise Coconut-Lime Cheesecake with its luscious mango coulis, I’m convinced it’s more than just a dessert—it’s a mini vacation on a plate.
The tropical fusion of coconut, lime, and mango transports you to a beachside paradise with every bite.
What I love most about this recipe is its versatility. Perfect for summer gatherings, special occasions, or when you simply need a taste of the tropics during those cold winter months.
Isn’t it amazing how food can transport us? With just a few ingredients and a bit of patience, we can create something truly memorable.
