OVERVIEW

Preparation

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  For the cheesecake, cut the vanilla pod lengthwise and scrape out the pulp. Wash 2 limes in hot water, finely grate the peel, cut in half and squeeze out the juice. Put the Exquisa ZERO fromage frais mango with the eggs, milk, pudding powder, starch, vanilla pulp, lime zest and 5 tbsp lime juice into a mixing bowl and mix until smooth. Use the remaining lime juice elsewhere.
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  Put the mixture into a greased springform pan (22 cm ø) lined with baking paper and sealed on the outside with aluminium foil. Place the tin in a larger ovenproof dish (or on a deep baking tray) and add enough hot water so that the tin is approx. 2.5 cm high in water. Bake in the preheated oven (electric oven: 160 °C/fan: 140 °C) for approx. 1 hour.
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  Meanwhile, for the sauce, peel the mango and cut it from the stone. Set ¼ aside for decoration. Wash the remaining lime under hot water and finely grate the zest. Finely puree the rest of the mango with the orange juice and lime zest, except for a little for sprinkling, using a hand blender.
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  Remove the cake from the water bath and leave to cool in the tin for approx. 3 hours. Remove the cake from the tin and remove the baking paper. Cut the rest of the mango into thin slices. Decorate the cake with mango sauce and mango slices. Sprinkle with the rest of the lime zest.