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1
Preheat the oven to 325.
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2
Spray six 6-ounce ramekins with cooking spray.
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3
Lightly dust the ramekins with granulated sugar, tapping out the excess.
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4
Peel the mangoes.
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5
Cut 1 of the mangoes off the central pit in neat slices and set aside.
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6
Coarsely chop the 2 remaining mangoes.
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7
In a food processor, combine the chopped mangoes with 1 teaspoon of the sugar and puree until smooth.
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8
Strain the puree through a fine sieve set over a small bowl.
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9
In a large bowl, beat the cream cheese with the remaining 1/3 cup sugar until creamy.
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10
Add the eggs, 1 at a time, and beat until smooth.
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11
Stir in the mango puree, lemon juice and vanilla.
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12
Pour the mixture into the prepared ramekins and set them in a roasting pan.
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13
Pour enough water into the pan to reach halfway up the sides of the ramekins.
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14
Bake the cheesecakes for about 30 minutes, or until firm around the edges and slightly soft in the middle.
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15
Remove the ramekins from the water bath and let cool.
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16
Cover the cheesecakes with plastic wrap and refrigerate for at least 6 hours or for up to 2 days.
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17
In a food processor, combine the macadamias with the all-purpose flour, rice flour, granulated sugar, brown sugar and salt; pulse until the nuts are finely chopped.
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18
Add the butter and pulse until the dough resembles coarse meal.
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19
With the machine on, add the milk and vanilla, and process until the dough just comes together.
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20
Roll out the dough between 2 sheets of wax paper to form a 1/4-inch-thick rectangle.
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21
Refrigerate until firm, at least 1 hour or overnight.
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22
Preheat the oven to 325.
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23
Peel off the top layer of wax paper and use a 2 3/4-inch round biscuit cutter to stamp out 6 rounds.
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24
Set the rounds on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, or until the edges are light brown and the centers are firm.
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25
Transfer the rounds to wire racks to cool completely.
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26
Just before serving, tilt the ramekins over the sink to drain off any liquid.
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27
Top each cheesecake with a shortbread round and invert them onto dessert plates.
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28
Garnish with the mango slices.
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29
Serve with the Coconut-Tapioca Sauce.
