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Mango Cheesecake CD DP 40mins plus setting Serves 4 Cold Fruit Dessert PuddingIngredients: 75g/3oz Butter 225g/8oz Digestive Biscuits, crushed 200g/7oz Cream Cheese 50g/2oz Caster Sugar 2 Mangoes 1 x 11g/0.4oz packet Gelatine 300ml/10fl.oz. Double Cream Instructions 1. Melt the butter in a saucepan and stir in the digestive biscuits. Press into the base of a 20cm/8 inch loose-bottomed cake tin. Chill until firm.
2. Place the soft cheese and sugar in a bowl and beat together. In another bowl whip the cream.
3. Peel, stone and puree 1 mango, add to the cheese and sugar and mix well.
4. Dissolve the gelatine in 3 tablespoons boiling water, add to the mango mixture with two thirds of the cream. Mix well then spoon into the biscuit case and smooth the surface. Place in a refrigerator until set.
5. To serve - decorate with the remaining cream and mango slices.
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