Coconut Cheesecake with Mango and Caramelized Pistachios

Melt the butter, then let it cool slightly. Meanwhile, grind or crush the biscuits into crumbs, add the melted butter, and mix thoroughly. Press the mixture evenly into the bottom and sides of a 23 cm diameter (preferably with a removable bottom) pie dish using the flat bottom of a glass. Bake for 10 minutes in an oven preheated to 165°C.

Whip the ricotta with the shredded coconut and sifted powdered sugar for about 2 minutes. Pour in the whipping cream and continue whipping until the cream thickens. Fill a piping bag (e.g., with a Wilton 1M decorating tip) with the cream and pipe it onto the pre-baked base.

Chop the pistachios into small pieces. Place the granulated sugar in a heavy-bottomed saucepan, add 5 ml of water, mix, and start heating. Let the sugar melt without stirring until it turns a light caramel color (approx. 118°C). Add the pistachios and cook over medium heat, stirring constantly, until the caramel darkens slightly. Pour onto baking paper, let it cool, then cut into smaller pieces with a knife.