Creamy, velvety, topped with the perfect crust, and a refreshing, tropical flavour – that’s what you can get when you follow this mango cheesecake recipe. Made from mango pulp (you can use fresh pulp, but canned works just as well), softened cream cheese, eggs, and sugar, this is one dessert that truly celebrates the king of summer fruits, mango. The main difference between this mango cheesecake recipe and general cheesecakes is the use of the oven because it’s a basque cheesecake. The high-heat baking lends the basque cheesecake its signature browning, courtesy of a burnt, caramelised top. It noticeably sets it apart from a regular cheesecake that is made in a water bath and has a dense and creamy texture with a graham cracker crust. Basque cheesecake is a crustless dessert, with a light, custard or soufflé-like, molten centre. Mango pulp is smooth, aromatic, and naturally velvety. The two come together like peas in a pod, with the mango adding a refreshing sweetness to the dessert. It also deepens the colour of the cheesecake, giving the silky smooth centre a pale, golden-yellow hue. This offers a striking contrast to the dark burnt top, making it a visually appealing dessert.