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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Found on BBCGoodFoood and the picture looked so pretty that I had to copy the recipe. Haven't tried it as yet, as I want to find an appropriate meal to serve with it. Ingredients:
3 1/2 ounces digestive biscuits or 3 1/2 ounces graham crackers |
3 1/2 ounces butter |
3 tablespoons caster sugar |
3 leaves gelatin |
1 large ripe mangoes, flesh pureed or 1 large frozen pureed mango |
8 1/2 ounces double cream, whipped |
7 1/8 ounces cream cheese |
1 3/4 ounces sour cream |
strawberries or strawberry sauce, made with |
crushed strawberry, and |
icing sugar, to serve |
Directions:
1. Preheat oven to 320ºF.
2. Make the base by whizzing the biscuits or grahan crackers, butter and sugar together in a food processor, press into the base of a round 8 springform pan and bake for 5 minutes.
3. Soak the gelatine in cold water until it is floppy, add it to 6 tbsp of the mango purée and heat until it dissolves.
4. Add this back to the rest of the purée.
5. Whisk or whizz the cream, cream cheese and sour cream together and fold in the mango purée.
6. Pour the mixture over the biscuit/graham cracker base, smooth the surface and chill for about 30 minutes.
7. Cut into 6 or more pieces and serve with strawberries or strawberry sauce.
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