Ingredients

Step by step

1. Grease and base-line a deep 23cm springform tin. Break up the coconut rings and whiz to crumbs in a processor. Add the macaroons and pulse, then mix in the butter. Tip into the tin and press down with the back of a spoon, then chill.
2. Meanwhile, for the coconut layer, use an electric whisk to beat the egg yolks and sugar in a large bowl for 3-4 minutes until pale. Add the soft cheese, briefly whisk to combine, then whisk in the coconut cream, Malibu if using, and lime zest and juice.
3. In another bowl, whisk the cream until floppy and, in a third bowl and using clean whisks, whisk the egg whites until they form soft peaks. Fold both into the coconut mixture, then tip it onto the biscuit base, smooth the top, cover with clingfilm and freeze for at least 3 hours until set.
4. Squeeze the limes until you have 150ml of juice. Heat the sugar, lime juice and 75ml of water over a low heat, stirring to dissolve the sugar. Bring to the boil and boil for 7-8 minutes to end up with about 250ml syrup. Leave to cool.
5. For the sorbet, whiz the mango flesh to a purée, add 100ml of the lime syrup and whiz again. Cover and chill. When the cheesecake has set solid, pour the purée on top, re-cover and freeze for 5-6 hours or overnight. If making well ahead, freeze the remaining lime syrup in a container.
6. Take the cheesecake out of the freezer 1 hour before you want to slice it. Uncover and place the tin on a large flat plate. After 30 minutes, remove the springform ring then slide a knife under the cheesecake. Carefully pull out the tin base and base paper. Set the cheesecake aside for a further 30 minutes; it should then be partially frozen but soft enough to slice.
7. Mix the remaining lime syrup with the diced mango and the lime zest.
8. Decorate with some of the diced mango, blueberries and coconut chips. Cut into wedges; serve with the rest of the mango.
   
   This recipe contains raw egg