SERVES 12 PREP AND COOK TIME 40 MINUTES (+ REFRIGERATION TIME) 3 (1.5kg) ripe mangoes 2 tablespoons caster sugar juice of 1 lime 250g packet butternut snap biscuits 100g butter, melted 1 tablespoon caster sugar, extra 2 teaspoons powdered gelatine ⅔ cup (160ml) lukewarm water 500g cream cheese, at room temperature 395g can condensed milk 1 cup (250ml) cream, whipped 2 (1kg) mangoes, extra, to serve 1 Grease and line a 26cm springform cake pan. 2 Remove the flesh from the mangoes. Chop one of the mangoes into 2cm pieces; set aside. Place the flesh of the other two mangoes in a blender or food processor with the sugar and lime juice; blitz to a purée. 3 In the bowl of a food processor, process biscuits until fine crumbs form. Add the butter and extra sugar; mix well. Press firmly into the base of prepared pan; refrigerate while preparing filling. 4 Sprinkle the gelatine over the water in a small jug and stir until dissolved. 5 In the bowl of an electric mixer, beat cream cheese until completely smooth. With the mixer running, pour in the condensed milk. Remove the bowl from the mixer and stir through the gelatine mixture and the chopped mango, then gently fold through the whipped cream. Pour into the biscuit base. Chill for 6 hours or overnight. 6 Cut the cheeks off the extra mangoes, then slice thinly. Serve the cheesecake with the purée and topped with mango. Not suitable to freeze or microwave.