Mangos are a wonderful tropical fruit. When the fruit is soft not mushy it is ready to eat. Many mangos do not finish ripening until they are picked. To ripen place in a bowl in a warm part of your kitchen. Once they are ripen you can put in the refrigertor

Verdict: Tasted great and looked good but the sauce thinned out too much . Iwill try cornstarch next time and go from there.

:Lisa’s Mango Cheesecake

1 1/2 cups finely crushed vanilla wafers (about 33)
6 tablespoons margarine or butter
1 cups sugar
2 tablespoons potato starch (can use cornstarch)
1 mango cut up into small pieces
1 cup orange juice
1 cup low-fat cottage cheese
2 8-ounce packages light cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1 teaspoon finely shredded lemon peel
1 8-ounce carton low-fat vanilla yogurt

For Crust, in bowl combine crushed wafers and melted butter or margarine. Press mixture onto bottom an 1 inch up sides of a 9-inch springboard pan. Set aside.

Stir together 1 cup sugar and potato starch in a medium saucepan. Add mangos an and orange juice. Cooking and stir over medium heat until bubbly. Cook and stir for 2-3 minutes more until thickened. Remover from heat,let cool and puree mixture

Place cottage cheese in the blender or food processor bowl. Cover and process until smooth. Transfer to a large bowl. Add cream cheese, remaining 1 cup sugar , flour an and vanilla. Beat with electric mixer till combined. Stir in lemon peel.

Pour half the cheese mixture in to pan. Drizzle 1 cup pureed sauce onto mixture top with the remaining cheese mixture, covering sauce as much as possible.

Bake cheesecake on a shallow baking pan in a 375 degree F oven 45-50 minutes till center appears nearly set when shaken. Cool on a wire rack 15 minutes, loosen the side s of the pan. Cool 30 minutes. Remove side of pan. Cover and chill at least 4 hours.

To serve, spread yogurt on top; top with some of the mango sauce. Pass remaining sauce.

12 servings.