Mango Bango Cheesecake

Rose's Mango Bango Cheesecake

is really simple to bake 

once the ingredients are in hand.

Oddly enough, 

it was the full fat

Greek yogurt 

which was difficult to find.

Non-fat was everywhere.

Hunting down the canned

mango pulp from India

took me on a

fun journey.

I had no idea very near

to my house is an

excellent Indian grocery.

Vegetables I'd never seen before

but have probably eaten.

We love Indian food

in my family.

There was everything in this shop.

Rows of pulses

Packets of ready to make deliciousness.

Cooking pots, pans, utensils of 

all sorts.

Jewelry to go with sari's

The owner was so much fun

and completely amused

when I asked 

if he could have

cooking lessons in the store?

Indian DVD's and medicine galore.

The freezer 

was packed with amazing ice cream flavors,

desserts and candy of all sorts,

and everything else under the sun.

This is all I bought.

Mangoes from India sweetened with sugar.

Mis en place

First off prepping the pan

with Ladyfingers

and 

pulverizing the rest 

into crumbs

to fill in the space.

Onto the filling;

reduced 

mango pulp 

and while 

cooling mixed up

the filling.

Egg yolks, sugar, cream cheese,

yogurt, lime juice, vanilla, salt, cardamom

and the

Greek Yogurt.

Half the batter is poured over

the Ladyfingers

with dollops of the 

reduced mango pulp

whisked in.

The rest of the batter

is poured 

and again,

the reduced mango pulp

swirled into the batter. 

Hours of resting and chilling later,

a thickened mango sauce

is poured over the cold

cheesecake.

Voila!

Foil held and the springform

pan released.

This is mango heaven

on a fork!

~

The Baking Bible

by 

Rose Levy Beranbaum