For the crust:
2 cups ground vanilla Chex cereal
½ cup brown sugar
½ cup melted butter
For the filling:
1 cup Mango puree
2 – 8 oz pkg. cream cheese or 2 cups mascarpone cheese room temp.
1 cup granulated sugar
Mango slices for decoration
For the crust: Preheat oven to 350 degrees. Pulse the Chex cereal in a food processor until fine flour like texture is achieved. Combine the mixture with the brown sugar and mix well. Add the melted butter and combine until all the ingredients are moistened. Firmly press onto bottom and sides of ungreased 9 inch spring form pan to about 1 1/2 inches high. Bake in oven for about 18 minutes or until golden brown; let cool.
In a large bowl, beat cream cheese and sugar until smooth. Blend in the mango puree until smooth and completely incorporated. Pour into crust. Refrigerate for 4 hours. (alternately you can freeze for 1 hour, then move to a refrigerator for 20-60 minutes before serving).