Frozen Mango, Coconut & Lime Cheesecake


Frozen Mango, Coconut & Lime Cheesecake

If you love mango as much as I do, then you will love this indulgent take on a summer mango cheesecake. This cake encapsulates the essence of tropical paradise, combining the sweetness of ripe mangos, the richness of cream cheese, and the refreshing zing of lime, all atop a coconut-infused crust. This frozen delight offers a cool and satisfying treat that will transport your taste buds to a sun-soaked haven.

One of my favourite things about this recipe is its convenience for summer entertaining. Whether you’re hosting a barbecue, pool party, or any summer celebration, the Frozen Mango, Coconut & Lime Cheesecake is a versatile and crowd-pleasing option. The tropical flavours and visually appealing swirls make it a centrepiece on your dessert table, and the frozen texture provides a refreshing contrast to the warmth of summer days. Additionally, being able to make this dessert a week before the event gives you the freedom to focus on other aspects of your gathering, allowing you to relax and enjoy the company of your guests.

Mango cheesecake

Frozen Mango, Coconut & Lime Cheesecake

Prep Time 20 minutes
freezing time 4 hours
Course Dessert, Entertaining, High Tea
Cuisine American, Australian
Servings 8


For the base

  • 230 g digestive biscuits or shredded wheat meal
  • 50 g desiccated coconut
  • 110 g melted butter

For the cheesecake filling

  • 3/4 cup caster sugar
  • 1 lime, just the zest
  • 300 mL thickened cream
  • 2 x 250g cream cheese, I use Philadelphia cream cheese

For the mango swirl filling

  • 2 ripe mangos peeled, deseeded, and blended until pureed

For the topping

  • 2 ripe mangoes, just the cheeks thinly sliced
  • 1/3 cup toasted coconut chips
  • Lime slices for decorating


Prepare the base

  • Crush digestive biscuits or shredded wheat until fine. Use a processor to get a fine, almost sand like consistency
  • Mix with desiccated coconut and melted butter, and process again briefly to combine. It should resemble wet sand
  • Press into the base of a lined cake tin, pushing it up the edges. Chill in the refrigerator whilst you make the filling.

Prepare the cheesecake filling

  • Beat cream cheese, cream, caster sugar and lime zest until smooth. Place in a bowl and set aside
  • Separately blend your mango flesh into a smooth puree.
  • Gently fold the blended mango puree into the cheesecake filling, creating a swirl effect. Do not over mix it.

Assemble the cheesecake

  • Pour the cheesecake filling onto the chilled base, ensuring it is flat and even. Cover and freeze for 4 hours or overnight

Decorate the cheesecake

  • Slice the remaining two mangos and arrange them on top of the cheesecake. I like to cut them very thinly and fan them out to cover the whole cake service.
  • Sprinkle toasted coconut chips over the edges of your cake, and decorate with a few slices of fresh lime.

To serve

  • Remove the cheesecake from the freezer at least 30 minutes before serving.
  • Slice and enjoy the delicious frozen mango, coconut &lime cheesecake!


This will keep in the freezer for at least a month!
Keyword cheesecake pancakes, frozen cheesecake, mango cheesecake, mango coconut and lime cheesecake, pancake recipes
mango cheesecake
mango cheesecake


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Meet Marianne

brunching, baking and sipping tea


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