It’s summertime, which means time for the beach and refreshing seasonal fruits such as watermelons and pineapples. Another staple of the Australian summer is the mango. This sweet stone fruit is not only delicious, but a healthy source of fibre. Mangos are also rich in beta-carotene, an antioxidant that the body uses to synthesise vitamin A, which is important for healthy skin, eyes and may even help prevent some forms of cancer.
Under the hot Australian sun the boost to both skin health as well as anti-melanoma properties makes the beta-carotene from mangos an important part of our summer diets. The cancer fighting benefits don’t stop there. Alongside being rich with antioxidants, mangos are one of the few plants to contain mangiferin, a bioactive compound that helps fight neural and breast cancers and gives our immune system a boost in fighting all kinds of bacteria.
For those wanting to jump on board and manGO healthy this summer try out this Mango Cheesecake recipe from the SoupedUp Kitchen.
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1. Place biscuits in food processor and crumb.
2. In a bowl stir together biscuit crumbs and melted butter until well combined.
3. Press the crumbs into a lined pan.
4. Refrigerate for 1 hour or until firm.
5. In a mixing bowl beat cream cheese and sugar until smooth.
6. Gradually beat in cream.
7. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly.
8. Beat gelatine into filling until combined.
9. Drain mango slices and fold into the cheese mix gently.
10.Spread evenly over biscuit base and chill.
11. Garnish with whipped cream.