Although not endemic to Cyprus, mangoes have been grown here for the best part of five decades, ostensibly introduced by a Cypriot living in Darwin, Australia. The Paphos area climate provides optimal cultivation conditions. Mangoes require plenty of sunshine, mild winters, and well-drained soil rich in organic matter. The downside is that they also require a lot of water, around 700 cubic meters per 1000 square meters per year, especially after fruit setting. In tropical and subtropical areas irrigation happens naturally but, there not being a rainy season in Cyprus, it has to be artificial. This has to be taken into account when considering the sustainability of local mango growing alongside factors such as the environmental impact of importing the fruit, the strain that excessive demand may put on mango-producing communities elsewhere in the world (consider the damage caused by avocado overproduction), but also the impact that growing demand and subsequent intensification may have on other local crops.
Mainly four varieties are grown in Cyprus: Kensington, Zebdah, Payri and Owais. They are fleshy, soft, sweet and largely fibreless. Apart from being quite delightful, they also have a high nutritional value. A source of nutrients like fiber and rich in a range of vitamins (165gr of fresh mango provides an impressive 67% of the daily value of Vitamin C), the health benefits of mangoes are substantial. Find out more details here and here.
I like to use mangoes, always local and always in season (late September – early October), both in savoury (I am particularly fond of the mango, avocado, chilli salsa that I often serve with fish ) and sweet dishes. Here’s a light and fluffy cheesecake recipe:
Mango and lime cheesecake
- 250g digestive biscuits
- 125g unsalted butter
- 600g full fat cream cheese, at room temperature
- 75g icing sugar (sieved)
- 200ml cold double cream
- 150ml mango purée (3-4 small, Cypriot mangoes)
- 2 limes (zest and juice)
- 4 small, Cypriot mangoes
- 40g white sugar
- 1tbsp cornflour
- 1tbsp water
Finely grind the biscuits in a sealed bag with a rolling pin or in a food processor until they’re finely ground (you can either bash them in a bag or blitz them in a food processor but make sure they don’t turn to dust). Transfer to a bowl, melt the butter, pour it over the biscuit crumb and mix well until it all feels wet.
Line a 23cm springform cake tin with baking paper, pour the biscuit mix and press it down very firmly. Chill in the fridge for at least 30’.
Purée 3-4 mangoes in a blender until you have roughly 150ml. Mix this together with the cream cheese, the icing sugar, and lime zest. Whisk together until smooth.
In a separate mixing bowl, whisk the double cream to stiff peaks. The cream must be cold for this to work. To prevent a sudden temperature increase, you could freeze the bowl beforehand.
Fold the whipped cream into the cream cheese mix. Do not whisk it, you want the mix to be airy and fluffy.
Pour the mix over the buttery biscuit base and smooth. Chill it overnight.
For the mango topping, roughly chop the mangoes and add to a saucepan along with the juice of the limes and the sugar. Bring to a gentle simmer and allow to cook for around 10’ or until it looks set. In the meantime, dilute the cornflour in the water and then add it to the compote. Stir over low heat for a couple of minutes until thick. Let it cool down before pouring it over the cheesecake.
Any questions? Get in touch!
Enjoy!
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Personal chef & catering in Cyprus | Author 