Dailey developed this recipe when she had a surplus of mangoes, and it is a delight. I had never caramelized mangoes before—what a pop of flavor!

—Vianney Rodriguez, Food Editor

Crust
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons (1/2 stick) butter, melted

Filling
3 packages cream cheese (8 ounces each), softened
1 cup sour cream
1 can sweetened condensed milk (14 ounces)
1 teaspoon vanilla extract
3 eggs
2 tablespoons lime zest
1/4 cup lime juice

Caramelized Mangoes
1/3 cup sugar
1/4 cup water
1 tablespoon (1/8 stick) unsalted butter, cut into small pieces
5 cups chopped mango

1. Crust Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.

2. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press crumb mixture evenly over bottom and up the side of prepared pan. Bake 5–6 minutes, then allow to cool.

3. Filling Reduce oven to 325 degrees. In a large bowl, beat cream cheese and sour cream on medium speed until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add vanilla and eggs, and beat on low until combined, scraping down sides of bowl. Add lime zest and juice, and beat on low until combined. Pour into prepared pan.

4. Bake 1 hour. Remove from oven and place pan on a cooling rack for an additional hour. Refrigerate at least 6 hours, until firm.

5. Run a knife around edge of cheesecake to separate from springform pan, then remove side wall. Gently run a knife between bottom crust and base of pan to separate cheesecake. Place on a cake stand or serving platter.

6. Caramelized Mangoes Combine sugar and water in a large, heavy skillet over medium-high heat. Cook until sugar dissolves. Continue cooking 3 minutes or until golden; do not stir. Add butter to pan and stir to combine.

7. Reduce heat to medium. Add mango to pan, gently stirring to coat. Cook 10 minutes or until mango is lightly browned, stirring frequently. Allow to cool and serve cheesecake topped with mangoes.

Serves 12.