NO BAKE MANGO CHEESECAKE

• 16 oz cream cheese


• 1 1/2 cups heavy cream


• 2/3 cup sugar


• 3 large mangos, cubed, juices reserved

• 1 cup mango juice


• 1 oz gelatin powder, or agar agar


• 1/2 cup boiling water


• 1 tbsp rum, or triple sec, optional


• Serving (Optional)


• whipped cream


• fresh mint sprigs


• fresh berries

1. Peel and dice mangos, reserving leftover juices in a small
   bowl.


2. In a medium bowl, beat cream cheese, cream and sugar
   together into a thick cheesecake pudding. Fold in mango chunks.


3. Dip each ladyfinger quickly into the reserved juice, and
   place around the edge of the springform pan. Then line the bottom of the pan
   the same way.


4. Pour mango mixture into springform pan, using a spatula to
   spread evenly until flat. Rap pan gently on work surface to flatten. Chill
   while making the finish.

Jello Glaze 

1. Sprinkle gelatin on top of leftover juice, and wait one
   minute. Mix in boiling water and rum/triple sec, stirring slowly for one
   minute. Set aside 15 minutes to cool.


2. Once gelatin mixture is at room temperature to lukewarm,
   slowly pour over the back of a spoon to cover the cheesecake mixture
   completely.


3. Chill for one hour. Garnish with optional whipped cream,
   berries and mint. Serve and enjoy!

• You can use fresh mangos or frozen mango pieces for this
  recipe.


• Recipe adapted from Fourchette et Bikini

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