Add the chopped ripe mango to a blender and blend until completely smooth.

Add the Greek yogurt, cream cheese, and eggs to the blender with the mango puree. Blend until the mixture becomes thick, silky, and completely lump-free.

Line your baking pan with parchment paper so the cheesecake is easier to remove later.

Pour the cheesecake mixture into the lined pan. Smooth the top gently with a spatula.

Bake at 170°C / 340°F for 40 minutes.

Remove from the oven and let it cool to room temperature.

Transfer to the refrigerator and chill for at least 4 hours. Overnight is best for the creamiest texture.

Slice gently and serve cold for the best ultra-creamy result.