Coconut-Mango Cheesecake
| Yield: | 12 Servings |
| Categories: | Fruits, Desserts |
| CRUST | ||
| 1 1/2 | c | Graham cracker crumbs |
| 1 1/2 | c | Sweetened shredded coconut; toasted |
| 1/4 | c | Sugar |
| 1/2 | c | Unsalted butter; (1 stick) melted |
| FILLING | ||
| 4 | pk | Cream cheese; (8 ounce) room |
| Temperature | ||
| 3/4 | c | Sugar |
| 3 | lg | Eggs |
| 1 | lg | Egg yolk |
| 15 | oz | Cream of coconut; canned |
| 1 | c | Whipping cream |
| 1 | c | Sweetened shredded coconut |
| 2 | lg | Fresh mangoes |
| Additional sugar; optional |
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