shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) Spoon about one third of the lukewarm orange sauce over cheesecake, to within 3 cm of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 13 cm long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1 cm of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about dozen servings. CRUST: Mix 1.5 cups finely crushed crisp coconut macaroon cookies with quarter cup ( one third pound) melted butter or margarine. Press mixture over bottom and about 3 cm up sides of a 23 cm cheesecake pan with removable rim. Bake in a 160ºC oven until lightly browned, about 15 minutes. ORANGE SAUCE: In a 2to 3 litre pan, mix 3 tablespoons sugar and 4 teaspoons corn starch. Stir in two third cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm. Sunset Magazine, May, 199
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