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Mango Cheesecake   CD   DP   40mins plus setting

Serves 4          Cold   Fruit  Dessert  Pudding



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




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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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