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Tropical Breeze Mango-Coconut Cheesecake


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Tropical Breeze Mango-Coconut Cheesecake


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Tropical Breeze Mango-Coconut Cheesecake

I won a nation cooking contest with this gluten free cheesecake. The citrusy tang really lightens up the cake, and the mango jam inside the is a nice surprise.


  • Ready Time : 0 min





    • 2 cups sweetened flake coconut
    • 1 tablespoon granulate sugar
    • grated zest of half a lime
    • 2 tablespoons unsalted butter, softened


    • 3-8-ounce packages reduced fat cream cheese, softened
    • 1-14-ounce can sweetened condensed milk*
    • 3 large eggs
    • 3 Tablespoons lime juice
    • 1 1/2 teaspoons vanilla extract
    • 2 Tablespoons cornstarch
    • 1 cup mango jam**

    Garnish (optional)

    • 1 ripe mango, peeled, seeded and thinly sliced
    • 1 lime, thinly sliced
    • Sweetened whipped topping


    Pre-heat oven to 350F degrees.

    In a medium mixing bowl, toss together coconut, sugar and lime zest.  Add butter and stir until crumbly.  Press mixture into bottom of a 9-inch non-stick springform pan. Bake in preheated oven for 10 to 12 minutes, until light brown.  Allow to cool while you prepare filling.

    Reduce oven to 300F degrees

    In a large mixing bowl, with an electric mixer on medium speed, beat cream cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth.  Add eggs, lime juice, vanilla extract and cornstarch, mixing until well combined.

    Pour cheese mixture into prepared crust.  Stir jam until smooth, drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized.

    Bake in pre-heated oven for 55 to 60 minutes, or until center is set when jiggled.  Place pan on wire rack to cool completely.  Cover and refrigerate 8 hours to overnight.

    To serve:

    Run a knife along inside edge of  springform pan, remove side of pan.  Place cake on serving platter. Garnish with alternating slices of mango and lime.  Serve sliced cake with sweetened whipped topping, if desired.

    *You may use this substitute for the sweetened condensed milk:

    2 eggs
    1 c. brown sugar
    1 tsp. vanilla
    2 tbsp. flour
    1/2 tsp. baking powder
    1/4 tsp. salt

    Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

    From cooks.com


    **I like using the Oxygen brand Mango Jam for this cake. Pineapple or peach jam may be substituted.


    About Glutenfreemaven


    I am a recipe developer, award winning cooking contester and gluten free food blogger. My blog is www.theglutenfreemaven.com.  It discusses issues, both emotional and practical,  of raising children with food allergies and celiac disease.  I hope the blog will be a resource for others in the same situation. My blog provides recipes, helpful hints, product reviews and book recommendations.




    One Response to Tropical Breeze Mango-Coconut Cheesecake

    1. avatar says: MalkyG

      Hi, just a quick question–when using your substitute for the sweetented condensed milk, do I use all those ingredients and then add to the already listed ones for the filling? Please advise. thanks

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