A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.
SAVE ON THIS RECIPE!
To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Use a food processor to crush the cookies. If you don’t own one, place cookies in a resealable plastic bag, seal bag and crush cookies with a rolling pin.
Peach Mango Cheesecake: Use a 20-oz jar of sliced peaches for the mangoes.
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