Fruity Mango Cheesecake (No Bake)

Puree the mango pulp until very smooth and yield 1 ½ cups. Remove ¼ cup for the topping.

Mix together the graham cracker crumbs, butter, brown sugar, and salt.

Press the crumbs tightly into a springform pan, going half way up the sides. Freeze.

Mix the softened cream cheese until no chunks remain.

Add the sweetened condensed milk, lime juice, and vanilla and mix again.

Add the water and gelatin to a small bowl and allow it to bloom and thicken.

Very gently heat the mixture until completely melted.

Immediately mix the melted gelatin into 1 ¼ cups of mango puree.

Add the mango puree to the cheesecake batter and mix until smooth.

Whip the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the cheesecake batter until very smooth and no streaks remain.

Add the mango cheesecake batter into the crust and smooth it evenly.

Add the remaining mango puree to a piping bag and add squiggles to the top of the cheesecake.

Use a butter knife or chopstick to swirl the mango puree through the top of the batter. Cover and refrigerate for 8 hours before serving.