Recipe has been taken from : Flavour Kitchen : Vibrant Recipes with Creative Twists by Crystelle Pereira

‘This creamy, no-bake dessert is inspired by Indian flavours, the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.

Ingredients for the base:
30g pistachios
30g desiccated coconut
65g unsalted butter
25g coconut oil
190g speculoos biscuits

Ingredients for the cheesecake:
10 cardamom pods
200ml double cream
55g icing sugar
1 tsp vanilla bean paste
600g cream cheese
2 tbsp runny honey
185g canned, sweetened mango puree

To decorate:
1 fresh mango or a 425g (before draining) can of mango slices
1 tbsp runny honey
A small handful of pistachios

Method

• First, make the base. Place the pistachios and desiccated coconut in a frying pan over a low heat and toast, stirring, for about 7 minutes, until the coconut is golden and nutty. Remove from the heat and set aside.
• Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam – light brown solids will then start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat.
• Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand.
• Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling.
• Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes, until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells, then grind the seeds into a fine powder. You can also grind the whole pods including the shells, in a spice grinder.
• In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom, and whisk to fairly stiff peaks.
• In a separate bowl, combine the cream cheese, runny honey and 150g of the mango puree and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain.
• Remove the base from the fridge and pour half the cheesecake mixture over the top. Then drizzle over half the remaining mango puree and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango puree and use an offset spatula to level the top. Place in the fridge for 6-8 hours, or ideally overnight, until completely set.
• To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios. Slice and serve.