MANGO CHEESECAKE

Ingredients

---

CRUST

• 12 oz. Gingersnap Cookies
• 1/2 Cup Butter
  • Melted + Cooled
• 1/4 Cup Light Brown Sugar
• Pinch of Sea Salt
• 1/4 Teaspoon Cayenne Powder

FILLING

• 16 oz. Cubed Fresh Mango
• 1/2 Cup Sugar
• 1 1/2 Teaspoon Ginger
• 3/4 Teaspoon Tumeric
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cayenne
• 1 1/2 Teaspoon Powdered Gelatin
• 16 oz. Cream Cheese
  • Room Temperature
• 1/2 Cup Powdered Sugar
• 1/2 Cup Heavy Cream
• Juice of 1 Lime
• Candied ginger, pistachios, toasted coconut etc.

Directions

---

CRUST

1. In a food processor, pulse gingersnap cookies into crumbs.
2. Add melted butter, brown sugar, salt and cayenne and pulse to combine.
3. Transfer mixture to 9-inch tart pan and press into base and up the side.
4. Place in the freezer while you make the filling.

FILLING

1. In a medium saucepan, heat the mango, sugar, ginger, turmeric, salt and cayenne powder over medium heat, stirring occasionally until the mango is soft and breaking down.
2. Allow to cool for 10 minutes.
3. Place 3 Tablespoons cool water in a bowl and sprinkle the gelatin over the water and let it bloom for 5 minutes. Microwave until fluid (15-30 seconds)
4. In a food processor, add mango mixture and pulse until mostly smooth. Add the cream cheese and powdered sugar and pulse until smooth.
5. Add the cream and lime juice and process for 1 minute.
6. Add the melted gelatin and pulse briefly to combine.
7. Transfer the mixture to the crust and spread even.
8. Wrap the pan in plastic wrap and chill for 12 hours.

TOPPINGS

1. Chop pistachios, candied ginger, coconut etc. and sprinkle around the edge.

Notes:
Not the strongest Mango flavor so the addition of the lime juice and cayenne gives it some interest.

Notes:
I halved the amount of filling and thought it was a good balance to the amount of crust.