Mango Lime Cheesecake

One day about ten years ago, my sister and I had an impromptu dinner party. We had an abundance of mangoes and limes and so I adapted a standard chilled lemon cheesecake recipe I had learned at school to create this sublime summer dessert.

250g biscuits, crushed
125g butter, melted
500g cream cheese, softened
¾ cup caster sugar
¼ cup lime juice
2 tsp grated lime rind
2 mangoes, peeled, chopped and pureed
¼ cup milk
2 tbsp gelatine, dissolved in ½ cup hot water
½ cup cream, semi whipped

Combine butter and biscuits, mix well and press into springform pan, refrigerate. Beat cream cheese on low til smooth and creamy. Add sugar, lime juice and rind and milk. Fold in mango pulp. Add gelatine and blend well. Fold in the cream. Pour into crumb crust and refrigerate until firm (at least four hours, preferably overnight). Decorate with fresh cream, slices of mango and lime rind curls.

Variation: substitute ginger snaps for the plain biscuits for some added zing.

Source: Jules