Orange Coconut Mango Cheesecake

This delightful flavour combination isn't just for your breakfast juice anymore.



Ingredients:

• 5 eggs
  
• 1 + 1/2 cups + 2 Tbsp. sugar
  
• pinch of salt
  
• 1 teaspoon coconut rum
  
• 1 coconut
  
• 2 lbs. cream cheese
  
• 2 Tbsp. corn starch
  
• 1 cup sour cream
  
• 2 mangoes
  
• 1 orange
  
• 1/2 cup whipping cream
  

Directions:

To make the base:

Drill coconut and drain water.
Bake coconut at 350°F for 20 minutes.
Break coconut open and remove flesh.
Peel brown skin from coconut flesh.
Finely grate coconut flesh.
Whisk 2 eggs.
Stir in 1/2 cup sugar, salt and rum.
Fold in grated coconut.
Press onto bottom of buttered springform pan.
Bake at 350°F for 20-30 minutes.

To make the filling:

Peel mangoes and slice flesh into chunks.
Purée mango flesh in blender or food processor.
Zest and juice orange.
Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, mango and all but 2 tablespoons of the orange juice.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Whip cream with 2 tablespoons orange juice and 2 tablespoons sugar.
Spread cream over top of cooled cheesecake.
Garnish with orange zest.