As a child, one of my fondest memories of food revolves around indulging in the deliciousness of mangos. We would explore various mango recipes, but one that always stood out for me was mango cheesecake. Unlike traditional cheesecakes, this recipe is incredibly light and refreshing, making it perfect for a tasty treat. Plus, it's incredibly easy to make!

The star ingredients of this cheesecake are Greek yogurt, mango puree, crushed biscuits and condensed milk. Let's not forget the incredible benefits that these ingredients bring to the table. Mangoes, apart from their irresistible taste, are packed with nutrients. They are a great source of vitamins A and C, which support the immune system and promote healthy skin. Additionally, mangoes are rich in dietary fiber and contain antioxidants that contribute to overall well-being.

Greek yogurt, on the other hand, is a creamy and tangy delight that offers numerous health benefits. It is an excellent source of protein, calcium, and probiotics, which promote gut health and aid in digestion. Greek yogurt is also lower in lactose than regular yogurt, making it a suitable option for those with lactose intolerance.

So, let's combine the goodness of mangos and Greek yogurt to create a mango cheesecake that will tantalize your taste buds while providing nourishment to your body!

Ingredients

Crust:

250g any biscuit (4.5 packets of belvita)
4 tbsp butter

Cream Filling:

1 can (14 oz) condensed milk
1.5 cup Greek yogurt
1/4 cup mango puree

Baking:

Water for the water bath
Foil to cover the bottom of the pan

Instructions

1. Start by preparing the crust. Grind the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.

2. In a mixing bowl, combine the biscuit crumbs and melted butter. Mix well until the crumbs are evenly coated.

3. Press the mixture onto the bottom of a greased pan with a detachable bottom. You can use a 7-inch pan for a single cheesecake or smaller 3-4 inch pans for individual servings. Ensure the crust is evenly spread.

4. Place the prepared crust in the freezer to set while you make the cream filling.

5. In a large mixing bowl, whisk together the condensed milk, Greek yogurt, and mango puree until well combined. The mixture should be smooth and creamy.

6. Take the crust out of the freezer and pour the cream filling over the crust, spreading it evenly with a spatula.

7. Preheat your oven to 350°F (175°C) to prepare for baking.

8. Cover the bottom of the pan with foil to prevent any water from seeping into the cheesecake

9. Place the pan with the cheesecake inside a larger pan filled with water. The water level should reach about halfway up the sides of the pan. This helps maintain a gentle and consistent heat during baking.

10.Carefully place the water bath setup with the cheesecake into the preheated oven.

If using a 7-inch pan, bake for 45-50 minutes.
If using smaller 3-4 inch pans, bake for 25-30 minutes.

11.After the baking time is complete, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for a few hours or overnight to allow it to set.

12.Once the cheesecake has set, remove it from the pan, slice, and serve chilled. You can garnish it with fresh mango slices, mint leaves.