Look for well-flavored mangoes for this simple chilled cheesecake. The combination of cream cheese with Greek yogurt creates a meltingly mouthwatering filing.

Ingredients: (Serves 8)

• 140 g/5 oz gingernuts
• 80 g/3 oz butter, melted
• 2 large ripe mangoes, pitted and peeled
• Juice of 2 limes
• 200 g/7 oz cream cheese
• 125 g/4½ oz caster sugar
• 175 ml/6 fl oz Greek yogurt
• 4 tablespoons boiling water
• 1½ tablespoons unflavored gelatine

Method:

Grease a 20-cm/8-inch round springform cake tin. Put the gingernuts in a food processor and process to make fine crumbs. Stir into the butter, then tip into the prepared cake tin and press down over the base. Chill for 30 minutes.

Put the mango flesh in a blender and blend to a smooth puree. Stir in the lime juice and set aside.

In a separate bowl, beat the cream cheese and sugar together, then beat in the yogurt, followed by the mango puree.

Put the boiling water in a bowl and sprinkle the gelatine on top. Leave to dissolve, then stir thoroughly before stirring into the mango mixture. Pour the filling into the cake tin and chill overnight or for at least 3 hours, until set. Carefully turn out the cheesecake before serving.