Ingredients Jump to Instructions ↓

  1. 1 Cup plain sweet biscuit crumbs

  2. 1 Cup pecans or walnuts -- finely chopped

  3. 3 Ounces unsalted butter -- melted

  4. 9 Ounces cream cheese

  5. 1/3 Cup plus 3 Tbs. castor sugar

  6. 3 Medium mangoes -- finely chopped

  7. 1 1/4 Cups thickened cream

  8. 1 tablespoon plus 1 tsp. gelatine

  9. 1/4 Cup water

Instructions Jump to Ingredients ↑

  1. Preparation : Combine first 3 ingredients in a bowl and mix well. Press evenly over base of a 8 inch springform tin. Refrigerate 30 minutes. Combine cream cheese, sugar and half the mango in a processor and process until smooth and creamy. Add cream and process until combined. Sprinkle gelatine over water in a small pan. Stand 5 minutes. Heat over medium high heat, until just warm. Cool briefly without allowing to set. Add to cream cheese mixture. Combine well. Transfer mixture to a bowl. Stir in remaining mangoes. Pour filling into base. Refrigerate several hours or until set.


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