A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly ...

Scrape into a medium bowl and clean the blender. In the blender, puree the strawberry mixture until smooth. Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds.