How to make Mango and Coconut Cheesecake -

Mango, coconut milk, chenna, crushed biscuits, fresh cream and hung yogurt – what a fantastic mixture.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mango Puree (मैंगो प्यूरी ), Coconut Milk Powder

Cuisine : Fusion

Course : Desserts


For more recipes related to Mango and Coconut Cheesecake checkout Fruit Srikhand, Mango Custard, Mango and Chilli Sorbet, Sweet Mango Dim sums . You can also find more Desserts recipes like Mango Custard Blue Velvet Cake Singhade Ki Kheer Chocolate Hot Cross Buns - SK Khazana

Mango and Coconut Cheesecake

Mango and Coconut Cheesecake Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango and Coconut Cheesecake Recipe

  • Mango Puree 2 cups

  • Coconut Milk Powder 1 litre

  • Coconut milk powder 1 cup

  • Vinegar 1 teaspoon

  • Crushed butter biscuits 20-25

  • Chocolate powder 1 tablespoon

  • Melted butter 1 tablespoon

  • Gelatin 1 tablespoon

  • Castor sugar 3 tablespoons

  • Fresh cream 1/2 cup

  • Hung yogurt 1 cup

  • Mango jelly for serving


Step 1

Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar and mix till the milk curdles.

Step 2

Combine crushed biscuits, chocolate powder and melted butter in a bowl and mix well.

Step 3

Transfer the biscuit mixture into a spring bottom cake tin and spread it evenly to make a layer. Keep it in refrigerator to set.

Step 4

Strain the curdled milk through muslin cloth so that the liquid and chenna separate. Tie the muslin cloth into a bundle to drain away excess water. Transfer chenna on a plate and cool down to room temperature.

Step 5

Mix gelatin and ¼ cup water in a bowl and set aside till it is soaked.

Step 6

Put the chenna in a blender jar, add castor sugar and blend well. Add cream and continue to blend. Add mango puree, coconut milk powder and hung yogurt and blend again. Add gelatin and blend till smooth.

Step 7

Remove the cake tin from the refrigerator and pour the mango-coconut mixture over biscuit layer. Refrigerate again till it sets.

Step 8

Remove the cheesecake from the cake tin and place on a plate. Spread a layer of mango jelly on top, cut into wedges and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.