A delicious and creamy taste of summer. Mango and passionfruit are definitely a winning combination!
Line a round baking tin with baking paper, or use a baking tin with a removable bottom.
Combine all crust ingredients in a food processor or Thermomix and process for about 20 seconds, leaving the mixture slightly course.
Scoop the mixture into the tin and press down evenly using your fingers, making sure that it is turned up around the edges to hold the filling.
Place in the freezer for 30+ minutes to become firm.
Combine all filling ingredients in a food processor or Thermomix until completely smooth and silky.
Scoop the filling mixture into the crust and spread evenly, pressing down with the back of a spoon to remove any air bubbles in the mixture. Place back in the refrigerator to set for 60+ minutes.
Once the mixture has set scoop the pulp from 6 passionfruit and spread evenly across the filling mixture. Cut into pieces to serve.
Store in the refrigerator.
[cooked-sharing]
Ingredients
Directions
Line a round baking tin with baking paper, or use a baking tin with a removable bottom.
Combine all crust ingredients in a food processor or Thermomix and process for about 20 seconds, leaving the mixture slightly course.
Scoop the mixture into the tin and press down evenly using your fingers, making sure that it is turned up around the edges to hold the filling.
Place in the freezer for 30+ minutes to become firm.
Combine all filling ingredients in a food processor or Thermomix until completely smooth and silky.
Scoop the filling mixture into the crust and spread evenly, pressing down with the back of a spoon to remove any air bubbles in the mixture. Place back in the refrigerator to set for 60+ minutes.
Once the mixture has set scoop the pulp from 6 passionfruit and spread evenly across the filling mixture. Cut into pieces to serve.
Store in the refrigerator.
This was beautifully easy to make, looks good and tastes good but it didn’t set for me… not sure what I could do to improve the consistency of the filling so it wasn’t so runny when cut to serve.
Hi Jessica, Sharyn and Starr. We have added in an extra note in the ingredients to use the cream only (in the coconut cream) and discard the liquid. We hope this helps 🙂
Hi,
I made this the same day it arrived in my inbox! I am not normally that excited about a recipe.
The base is really nice but the filling didn’t set at all. It was very creamy but even after 24 hours it still wasn’t firm enough to cut. We contemplated eating it with a spoon straight from the pan but finally decided to return the filling to the bowl and add gelatin.
Just wondering if the gelatin or something else was left out from the instructions.
Thanks… and it tastes great BTW
The mango passionfruit cheesecake is delicious. Unfortunately the filling ingredients do not set well enough and this makes it difficult to slice and serve.