In mango season almost everyone makes and eats all kinds of mango dishes. Among the many desserts made with ripe mangoes, one of the best is mango cheesecake. Once you taste it, the flavour will stay with you, and it is easy to make. Here is the recipe.

• Digestive biscuit crumbs, one and a half cups
• Butter, in pieces, half a cup

• Fine-grained sugar, 1 cup
• Thick yoghurt, 3 cups
• Cheese (cream cheese type), 2 cups
• Water, one and a half cups
• China grass (agar), 10 grams
• Mashed mango, 1 cup
• Vanilla essence, 2 tablespoons

• Juice of half a lemon
• Juice of half an orange
• Juice of 2 mangoes
• Ginger powder, 1 pinch
• Turmeric, 1/4 teaspoon
• Sugar, 1 tablespoon

First make the crust. Mix the fine biscuit crumbs well with the butter. Spread the mixture evenly in a pan and chill it in the fridge for half an hour. For the filling, cut the china grass into small pieces and soak it in one and a half cups of water.

Melt the china grass in a saucepan, taking care that it does not boil. Meanwhile, blend the cheese and yoghurt until thick in a blender or food processor. Put the mashed mango in another pan over very low heat so that it does not start to boil.

Stir the china grass into the mango, stirring from time to time. Then combine this with the yoghurt and cheese mixture. Add the sugar and vanilla essence and beat well. Spread it evenly over the crust and chill again for 4-5 hours. The cheesecake is ready.

Now make the glaze. Bring the mango juice and sugar to a medium boil in a pan. Separately, mix the lemon juice, orange juice, ginger juice, turmeric powder and corn starch. Add this mixture to the mango juice and keep cooking until it reduces by about half.

Take it off the heat, let it cool and keep it in the fridge overnight. It is best to make the glaze a day before making the cheesecake. Spread the glaze over the cheesecake 2-3 hours before serving, then cut and serve your mango cheesecake.

Source: Jagonews24. First published in Bengali on The Agro News.