A wonderful friend gifted me with 4 small mangoes from her own garden. Though small, they were sweet and not very fibrous in texture. With them, I made this baked mango cheesecake by Harumi’s Japanese Home Cooking. The recipe was spotted from An Appetite For All Things Good.
The top came out slightly crusted whilst the side of the cheesecake was slightly damp.
I used pure cream (45% fat) and it made the cheesecake taste rich and creamy. Everyone who sampled this liked it.
Give this a shot, if you have some mangoes on hand.