*For preparing the mango puree- Choose ripe sweet mangoes. Wash, peel and scoop out the pulp. Blend in the mixer with 2 tbsps of sugar until the it turns into a smooth puree. Check the taste for sweetness. [2 medium sized mangoes would yield about 1 cup of mango puree]
Pre heat the oven at 180 degrees for 10 minutes.
For the base- Dry roast the vermicelli until it loses its raw smell and turns a little darker. Cool and grind into a fine powder along with 2 tbsps of sugar. Mix in the ghee to bring the mixture together.
Grease and line a 6 inch pie mold / lose bottomed baking tin. Let the parchment hang over the edges a bit. [This will help to easily unmold the cheesecake]
Spread the mixture prepared in step 2 in the prepared baking tin.
Gently press it down to form a firm even base.
Bake in the pre heated oven at 160 degrees for 12-15 minutes.
Set aside to cool down.
Blend the mango puree and cream cheese together.
Spread this over the cooled base.
Bake in the pre heated oven at 150 degrees for 20 minutes. [Or until the cheese has just set but still wobbly]
Allow to come to room temperature before refrigerating for 2-3 hours.
Slice and serve your chilled healthy mango cheesecake.
The recipe for homemade cream cheese is posted under - Cooking Add On's
I set aside 4 tbsps of mango puree and 1 tbsp of cream cheese to give that yellow layer on top. Once you spread the rest of the cheesecake mix over the base, simply spoon this mixture over the top. You could even give a marble effect to make it look more appealing.