CD DP 40mins plus setting
Digestive Biscuits, crushed
x 11g/0.4oz packet Gelatine
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.
Place the soft cheese and sugar in a bowl and beat together. In another bowl
whip the cream.
Peel, stone and puree 1 mango, add to the cheese and sugar and mix well.
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.
To serve - decorate with the remaining cream and mango slices.
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