Fresh Mango Cheesecake
Time to enjoy all of the fresh fruit, especially mangoes which are bountiful this time of year. You can even use fresh frozen mangoes during the winter. This dessert is similar to the classic jello cheesecake (buttery shortbread crust, cheesecake filling, topped with jello) but with fresh mango added.
1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup butter
1/2 cup coarsely chopped Island Princess macadamia nuts
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 container (8 ounces) frozen whipped topping, thawed
1 package (6 ounces) orange flavored gelatin
3 cups boiling water
4 cups diced mangoes
Preheat oven to 350 degrees. In bowl, combine flour and powdered sugar, cut in butter. Mix in nuts. Lightly press into a 13x9" pan. Bake 15 minutes.
In large bowl, beat cream cheese, sugar and vanilla. Gently fold in whipped topping. Spread over cooled crust, chill until firm (at least 1-2 hours).
Dissolve gelatin in boiling water, cool. Arrange mangoes over cream cheese layer. Pour cooled gelatin over mangoes. Chill until firm. Cut into squares. Serves 24.