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No-Bake Mango Lime Cheesecake (NYT)

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Nik Sharma

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This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom — and, best of all, it doesn’t require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.

The recipe is available at The New York Times.

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