End of Summer Mango Cheesecake
Here's what to do with all the rest of those ripe, juicy mangoes.
 
Total time: 60 minutes; Makes 15 servings

Ingredients

Crust:
 
  • 2 cups flour
  • 1-1/2 sticks of butter
  • 1/2 cup finely chopped walnuts

Cream Cheese Filling:
 
  • 2 packages of 8 oz low fat cream cheese, just about room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 16 oz Cool Whip 
Mango Topping:
 
  • 2 envelopes unflavored gelatin
  • 1 box lemon flavored Jell-O
  • 1/2 cup boiling water
  • 1 cup cold water
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons fresh lemon juice
  • 3 cups fresh (or frozen) mango cut into 1/2” chunks

Directions

For the crust, use a pastry whisk or a fork to cut butter into the flour, when mixture is crumbly, add nuts and blend in. Press crust into a 9” x 13” baking pan. Bake at 350° F for 20 - 25 minutes. Cool to room temperature.

 

Mix the cream cheese with a fork until smooth then add vanilla and sugar.  Fold in Cool Whip, pour over crust and chill in the refrigerator (if you want a thinner pie, cut the cream cheese filling ingredients by half).

 

In a small bowl, pour the boiling water, and then slowly add the gelatin and stir until dissolved.  Add the cup of cold water, sugar, salt, lemon juice and the Jell-O mix, stir well and cool.  Arrange a single layer of diced mango onto the cream cheese layer and slowly ladle the Jell-O mixture over the mango.  Chill until firm and serve.