If you love mangoes and cheesecake, this gluten-free Instant Pot Mango Cheesecak…

Pulse together shelled pistachio and cardamom in a small food processor till it’s ground to your preferred consistency.  I like it medium-fine, so about 8-10 pulses work for me.

Combine pistachio crumbs, sugar and butter.  Grease a 7 inch springform pan, optionally, line it with a parchment round.  Pour the pistachio mix in and press it down firmly at the bottom to form an even layer.  Put the pan in the freezer, while you make the filling.

Mango Puree: If using canned mango puree, skip this step.  Take 1 cup frozen mango chunks and thaw it.  Puree it and you’ll end up with about 3/4 cup of mango puree.

In large bowl, beat cream cheese on low speed, until fluffy (about 45 seconds). Gradually mix in sugar, saffron water (no strands) and mango pulp.  Blend 30-45 seconds.  Add egg and blend another 30-40 seconds , till incorporated.  Pour into prepared pan.

Spread the filling evenly, using a spoon or an offset spatula.  If you see bubbles in the filling, break them with the knife or a fork and even out the filling.  Cover the pan with aluminum foil.

Turn on the Instant Pot/Pressure Cooker. Pour in 1 cup water (or more for a larger cooker). Place the cake pan on the trivet and lower it down in the Instant Pot.  Close lid. Press Manual/Pressure Cook for 30 mins (high). Allow for 20 minutes of natural release after cooking is done (NPR).

Open lid after pin drops, remove the pan and take off the aluminum foil.  Let the cheesecake rest on the counter for about 30 minutes.  Using a butter knife or offset spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan.  Carefully, open the springform hook.  Remove the ring and let the cheesecake cool down for another hour.

Whisk together remaining mango puree and confectioners sugar.  Pour over the cheesecake and spread evenly using an offset spatula.  Refrigerate overnight or at least 8 hours before serving.