¾ cup sweetened flaked coconut, ¾ cup crushed gingersnap cookies, 3 tablespoons melted butter, 2 (8 ounce) packages cream cheese, softened, 1 (10 ounce) can sweetened condensed milk, 2 eggs, 1 tablespoon lime zest, 2 tablespoons lime juice, 1 tablespoon coconut extract, 2 cups cubed fresh mango, 1 teaspoon white sugar, or more to taste
Instructions
Preheat your oven to 325 degrees F (165 degrees C) and lightly grease a 9-inch springform pan. Mix together coconut, gingersnap crumbs, and melted butter, then press the mixture into the pan and bake for 10 minutes. Lower the oven heat to 300 degrees F (150 degrees C). Beat softened cream cheese until smooth, then gradually blend in condensed milk and eggs one at a time. Divide the batter, mixing lime zest and juice into one half to pour over the crust, then stir coconut extract into the remaining batter to layer on top. Bake for 45 minutes until set, then let it cool completely in the oven with the door slightly open before refrigerating. Serve with a homemade mango coulis by blending mango with sugar until smooth.
Nutrition
Total Fat 32g 41%, Saturated Fat 20g 98%, Cholesterol 131mg 44%, Sodium 311mg 14%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 6%, Total Sugars 32g, Protein 9g, Vitamin C 15mg 73%, Calcium 161mg 12%, Iron 2mg 8%, Potassium 318mg 7%
