This mango cheesecake has a very light colour.

For a more orange colour, you will need to add orange food colouring.

This is a luscious soft set cheesecake, so serve it in glasses.

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Ingredients

2 x bags Dench Bakers lemon shortbread
8 spring lemon thyme, leaves only
¼ cup macadamia nuts
½ cup butter, melted

4 large mangoes, peeled
1 x tub mascarpone
1 x bottle Barossa Valley passion fruit coulis
1 mango extra to serve, thinly sliced
Mint leaves, to serve

Method

Blitz biscuits in a food processor until they resemble sand.

Add the macadamia nuts and thyme, and blitz for 30 seconds.

Add butter with the motor running until it crumbs.

Spoon the crumb into 6 dessert glasses.

Blitz mango in a food processor to make a puree; add the cheese and blitz again.

If using orange food colour, add a few drops at a time until you get the colour you want.

Spoon into the glasses and place in the fridge for two hours to chill and set.

Top with passion fruit coulis, sliced mango and mint leaves.