Mangoes make a special treat in summer. If you can't buy any fresh, use canned mangoes for this easy, no-fuss cheesecake. I always enjoy whipped cream with my desserts, but on this occasion mix the cream half and half with yoghurt for a lighter, refreshing flavour.

Ingredients

Base

• 200 grams ginger crunch biscuits
• 50 grams butter, melted

Filling

• 1½ tblsp gelatine
• ½ cup freshly squeezed orange juice
• 2 fresh mangoes
• 2 oranges (grated rind)
• 300 grams mascarpone cheese
• 300 grams ricotta
• 6 tblsp caster sugar
• ½ cup cream

To Garnish

• 2-3 diced fresh mangoes

Toffeed almonds

• ¾ cup caster sugar
• ¼ cup water
• ¾ cup blanched or unblanched almonds

Method

Base

1. Put the ginger crunch biscuits into a food processor and process until finely chopped. Add the butter and process until well mixed.
2. Scatter the crumbs over the base of a paper-lined 24cm loose-bottom cake tin and press down firmly. Place in the refrigerator until required.

Filling

1. Sprinkle with gelatin over the orange juice and allow to swell. Then dissolve by standing over hot water until the gelatin has melted, or place in a microwave on high powder for about 20 seconds. Stir and make sure gelatine is totally dissolved.
2. Cut down either side of the mangoes close to the stone and scoop out the flesh. Place in the food processor and process to a puree. Sieve and return to the processor with the orange rind, mascarpone, ricotta, and sugar; process to blend.
3. With the motor running, pour the gelatine down the feed tube, processing only until mixed . Whip the cream and place evenly around the food processor blade. Pulse to mix in.
4. Turn into the crumb-lined cake tin and level off. Refrigerate for at least 6 hours or preferably overnight.
5. Run a hot cloth around the outside of the cake tin to loosen the cheesecake. Release the sides and transfer cheesecake to a serving platter. Garnish with sliced mango and toffee almond chunks sprinkled with sifted icing sugar and grated orange rind.

Toffeed almonds

1. Place caster sugar and water in a saucepan and warm, stirring until sugar has dissolved. Bring to the boil and boil until a light golden colour.
2. Place almonds on a baking tray and pour toffee over the almonds. Cool until hard; break into chunks.

Cooks Tips

- I used Ernest Adams ginger crunch biscuits as they can be processed to a crumb. Ginger snaps are too brittle for this recipe. - If you do not have ricotta or mascarpone, use sieved cottage cheese in place of the ricotta and half cream cheese/half cream in place of the mascarpone.