Triple mango treat using Honeygold Mangoes, this light and airy no bake mango cheesecake might just become your go-to when entertaining this summer! We especially love combining it with a little macadamia crunch in the base and topping for the ultimate Aussie twist. If you don't have time to wait for the layers to set, omit the gelatin and butter from the recipe and simply prep and layer in stemless wine glasses for an instant dessert - this way, it's vegetarian too!

INGREDIENTS:

• 5 Imperfect KP mangoes

• 265g macadamia shortbread (or plain biscuits)

• 50g butter

• 6 tsp gelatin*

• ½ cup warm water

• 1/4 cup icing sugar 

• 1 tsp vanilla extract 

• 250g block full fat cream cheese*

• 1 cup Greek style yoghurt

• 3 tsp gelatin

• ¼ cup warm water

• 2 tbsp chopped macadamias 

• 2 tbsp hemp seeds (optional)

• Zest from 1 lime

METHOD:

1. Line the base and sides of a springform tin with baking paper – use a little oil spray or a light spread of butter to help it stick.

2. Cut four mangoes into cheeks, then scoop out the flesh from the cheeks and any flesh around the pit and place in a blender to puree. Slice the flesh of the remaining mango cheeks lengthways without cutting through the skin and scoop out into a container, cover with a lid and refrigerate until needed for decorating.

3. In a food processor, process biscuits until fine crumbs from. Melt butter and add to the mixture, process for the mixture to come together, about 30 seconds. Press the mixture into the base of the tin. Place the tin in the fridge to set for at least 30 minutes.

4. Meanwhile, place 6 teaspoons gelatin into half a cup boiling hot water, mix well for the gelatin to dissolve.

5. Using a stand mixer, process cream cheese with the icing sugar and vanilla on medium high speed until light and fluffy, about 3 minutes. Add yoghurt and mix on low to combine, scraping the sides of the bowl. Add 2 cups of the mango puree and mix to combine. Add gelatin liquid to the cheesecake mixture and mix well. Pour the cheesecake mixture onto the biscuit base, spread evenly and refrigerate for 4 hours.

6. Place 3 teaspoons gelatin in a quarter cup boiling hot water, mix well for the gelatin to dissolve, then whisk it into 1 cup of the mango puree. Pour the mango puree over the cheesecake layer and refrigerate for 2 hours. 

7. To serve, remove cheesecake from the tin, peel the baking paper off the sides and transfer to a serving plate. Decorate with sliced mango, crushed macadamias, hemp seeds and lime zest.

8. N.B: Leftover cheesecake will keep in the fridge, covered, for up to 4 days.

*Add an extra teaspoon gelatin if serving on a hot day. Leave the cream cheese out at room temperature for at least an hour before using to soften

ABOUT WHOLESOME COOK: Martyna is a published food writer, food stylist, photographer and content creator  who loves fresh produce; creating simple recipes for delicious meal times and snacks. Over the last 10 years, she has created mouth-watering content for food magazines, cookbook publishers, retailers, health and wellness websites and various food brands. She shares many of her creations, adaptable for various dietary needs, on her Instagram and on the blog, Wholesome Cook.