You can use either canned or fresh mangoes for this recipe. When Indian mangoes are in season (April - June) I look for them at my local Indian grocer and use them fresh. However, if I am making this mango cheesecake when Indian mangoes are not in stock, I usually get a tin of Alphonso mango puree and use it instead of fresh mango puree. You can also use canned mangoes or frozen mangoes for this recipe.