**No-Bake Mango Cheesecake**
**Ingredients:**
**For the crust:**
- 200 g digestive biscuits or vanilla biscuits
- 80 g melted butter
**For the cheesecake filling:**
- 500 g cream cheese (at room temperature)
- 1 cup mango puree (about 2 ripe mangoes)
- 200 ml whipping cream
- 100 g sugar
- 1 tsp vanilla essence
- 10 g unflavored gelatin (soaked in 50 ml of water)
**For decoration:**
- 200 ml whipping cream (for Chantilly cream)
- 2 tbsp icing sugar
- Fresh mango pieces or additional mango puree (optional)
**Instructions:**
1. **Prepare the crust:**
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Combine the crushed biscuits with the melted butter until the mixture becomes moist and crumbly.
- Press the mixture firmly into the base of a 22-24 cm springform pan to form an even crust.
- Refrigerate the crust while you prepare the filling to allow it to set.
2. **Make the cheesecake filling:**
- Beat the cream cheese with sugar and vanilla essence until smooth and free of lumps.
- Gently heat the mango puree in a saucepan over low heat for 2-3 minutes to enhance the flavor, then allow it to cool.
- Soak the gelatin in 50 ml of cold water for 5 minutes, then dissolve it by heating it in 30 ml of hot water or microwaving it for 10-15 seconds.
- Add the dissolved gelatin to the cooled mango puree and stir until fully combined.
- Mix the mango puree into the cream cheese mixture and stir until smooth.
- Whip the whipping cream until stiff peaks form, then gently fold it into the mango and cream cheese mixture to maintain the airy texture.
- Pour the mixture onto the prepared biscuit base and smooth the surface using a spatula.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight for best results.
3. **Decorate with whipped cream:**
- Whip the 200 ml of whipping cream with the icing sugar until soft peaks form.
- Once the cheesecake is set, pipe or spread the whipped cream over the top.
- For extra freshness and color, garnish with fresh mango chunks or a drizzle of mango puree.
**Additional tips:**
- If unflavored gelatin is unavailable, you can substitute it with mango-flavored gelatin or another type of unflavored gelatin. Just follow the package instructions.
- For an added tropical flair, try topping the cheesecake with shredded coconut.