2 large mangoes
¾ cup Chelsea LoGiCane™ Low GI Cane Sugar
5 tsp gelatine powder
2/3 cup boiling water
500g extra light cream cheese
1 tsp vanilla extract
1 cup low fat Greek-style natural yoghurt
Finely grated zest of 1 lime
2 tbsps freshly squeezed lime juice
Zest of 1 lime, to serve

1. Finely chop 1 mango and thinly slice the other. Line an 18cm x 28cm (base measurement) slab pan with baking paper, allowing paper to overhang sides.
2. Put Chelsea LoGiCane™ Low GI Cane Sugar, gelatine powder and boiling water in a medium heatproof bowl. Stir until sugar and gelatine dissolve. Set aside for 15 mins to cool.
3. Using an electric beater, beat cream cheese and vanilla extract until smooth. Add yoghurt and beat until combined. Add sugar mixture and beat until combined. Add finely grated lime zest and lime juice. Beat until combined. Stir in chopped mango.
4. Pour mixture into pan and smooth surface. Cover pan with plastic wrap, making sure the plastic doesn’t touch the mixture. Put in fridge for 4 hrs or until set.
5. Turn out cheesecake onto a serving plate. Cut into pieces and top with mango slices and lime zest to serve.