While great eaten as is, fresh mango can also make for a delicious dessert, such as when used in this cheesecake recipe featured in “Cooking Hawaiian Style” by Frank Abraham and Lanai Tabura. The book is currently out of print.

THYRA ABRAHAM’S FRESH MANGO & JELLO CHEESECAKE

By Frank Abraham and Lanai Tabura

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (6-ounce) package orange-flavored gelatin
• 3 cups boiling water
• 4 cups diced mangoes

>> Crust:

• 1-1/2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup butter
• 1/2 cup coarsely chopped macadamia nuts

Heat oven to 350 degrees.

For crust: In bowl, combine flour and powdered sugar; cut in butter. Mix in nuts. Lightly press into a 9-by-13-inch pan. Bake 15 minutes. Cool.

In large bowl, beat cream cheese, sugar and vanilla. Gently fold in whipped topping. Spread over cooled crust; chill until firm (at least 1 hour.)

Dissolve gelatin in boiling water. Cool.

Arrange mangoes over cream cheese layer. Pour cooled gelatin over mangoes. Chill until firm. Cut into squares. Serves 24.

Nutritional information unavailable.