3/4 stick (6 Tbsp) 75 g butter
250 g digestive biscuits, crushed
200 g full fat soft cheese
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 mangoes
11 g packet gelatine
284 ml whipping cream, whipped
250 g digestive biscuits, crushed
200 g full fat soft cheese
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 mangoes
11 g packet gelatine
284 ml whipping cream, whipped
method
1. Melt the butter in a saucepan and stir in the digestive biscuits. Press into the base of a 20 cm loose-bottomed cake tin. Chill until firm.
2. Place the soft cheese and sugar in a bowl and beat together.
3. Peel, stone and puree 1 mango, add to the cheese and sugar and mix well.
4. Dissolve the gelatine in 3 x 15 ml spoons of boiling water, add to the mango mixture with two thirds of the cream.
5. Mix well, spoon into the biscuit case and smooth the surface. Place in the fridge until set.
6. Decorate with the remaining cream and mango.
2. Place the soft cheese and sugar in a bowl and beat together.
3. Peel, stone and puree 1 mango, add to the cheese and sugar and mix well.
4. Dissolve the gelatine in 3 x 15 ml spoons of boiling water, add to the mango mixture with two thirds of the cream.
5. Mix well, spoon into the biscuit case and smooth the surface. Place in the fridge until set.
6. Decorate with the remaining cream and mango.
serving amount
serves: 6
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