Mango Cheesecake   by Marelina Stanton
Combine 1 cup plain sweet biscuit crumbs, 1 cup finely chopped pecans, ground almonds or walnuts, and 75g butter. Press evenly over base of greased 20cm springform tin & refrigerate 30 mins.
Cream Cheese Filling
Beat til smooth: 250gm packet cream cheese, ½ cup caster sugar and 1½ medium mangoes
Add 300ml carton thickened cream til combined. Cool but do not allow to set.
Sprinkle 1 tablespoon gelatine over ¼ cup hot water & heat 30 secs in microwave.
Add gelatine to mango mixture and stir in remaining chopped up mangoes.
Pour filling over biscuit base and refrigerate several hours.
Notes:  I used individual ramekins and pressed 1 tablespoon of the crumbs into the base.  I think it would be OK to not even have the crumbs, skip it and just enjoy this dessert.  Made 11 ramekins.  Also, I keep long life cream in the pantry so I don’t have to rush down to the shops whenever I need cream. There is only 200ml cream in these cartons but recipe turned out just fine.

Mango Slice by Pat Saron
Mix together 1 pkt vanilla cake mix, 1 cup coconut and ½ cup butter
Bake 180 degrees for 15 minutes.
Put 2  blended R2E2 mangoes, ½ cup orange & mango juice and 2 tbs custard powder into a saucepan and bring to boil. Add more juice if too thick.
Turn down heat and stir until thick. Pour over base while still warm then sprinkle with coconut.

Coconut and Mango Pudding   by Ann Dickson
Lightly grease 8 ½ cup moulds with vegetable oil.
Combine 800gm mango puree, 1 cup coconut milk and ½ cup cold water.
Dissolve 2 tbs gelatine and ¾ cup sugar in 1 cup hot water.
Pour the gelatine mixture into the mango mixture and stir til combined.
Chill til set.
To serve, dip the moulds briefly in hot water, turn out and serve with seasonal fruit & ice cream