To kick off the summer season (and the opening of his backyard swimming pool) my brother hosted a Memorial Day weekend barbecue for the family. We normally divide and conquer when it comes to the menu and I was tasked with bringing dessert, comme d'habitude. I wanted to make something light and fruity that didn't require too much effort. Enter this No-Bake Mango Lime Cheesecake, which I'd initially seen on the NY Times Cooking Instagram account and immediately saved.
Cheesecake itself can be quite heavy, especially the New York variety, but thankfully this one isn't since there are no eggs in the recipe. The mango flavor comes from the use of canned, unsweetened purée, an ingredient not normally found in my pantry, but I was able to easily source some from Amazon. I've heard you can also find it at Indian supermarkets. The citrus tones coming from the fresh lime juice and lime zest compliments the mango and cream cheese flavors beautifully.
The original recipe calls for a no-bake graham cracker crust but I decided to swap that out for one that you bake since I prefer a toasty texture instead. Gelatin is used to set up the filling and glaze which makes it really nice to slice. Often times I've found that when you use mangoes in desserts the fruit flavor gets lost in the shuffle; not with this cheesecake. Since it wasn't baked the refreshing, tropical fruit flavor stays intact. Really delicious!
