No Bake Mango Cheesecake

* Any cream that can be whipped is fine to use here. There are some creams which are for pouring only. The tub should say if the cream is for whipping.

1. You'll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight).

I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it's really sweet. But any mango will work - as long as it's ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey 🙂 )

2. I use McKenzie's Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons.

Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that's ok. Squish them against wall in attempt to dissolve them otherwise pick them out.

Sheet Gelatin WARNING: A reader reported that she attempted this with De Oetker sheet gelatine and it did not work. I have seen other mango cheesecake recipes made using sheet gelatine, so I am wondering if it is just that particular brand. I have not tried this recipe with sheet gelatine, I use the powder.

3. FOOD PROCESSOR must be at least 2.5L/2.5 qts/10 cups+. If yours is not that big, transfer pureed mango into a large bowl, then blitz cream cheese, sugar, cream and gelatin in food processor, add to bowl and whisk VERY well. Don't forget to set aside mango puree for jelly topping!

4. Nutrition per serving, assuming 12 servings excluding Toppings.