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This recipe is a family favourite. It's a real treat in Summer when the Mangoes are in season as the fresh one's make a huge difference to the taste. Tinned Mangoes can be used, but the true Mango taste doesn't shine through like the real thing. I use Bowen Special Mangoes in this recipe as they grow in my back yard!
Mix crushed biscuits & melted butter to make the biscuit base. Press into a spring-form tin & refrigerate to set while preparing the filling.
Sprinkle Gelatine over 1/4 cup of water in a small jug & sit jug in a bowl of hot water to dissolve.
Beat the Cream Cheese until smooth & mix in the Lemon Rind & Juice.
Pour in the Condensed Milk & Cream & mix thoroughly.
Then pour in Gelatin & Mango Pulp & mix again.
Pour combined mixture into spring-form pan with the biscuit base & allow 24 hours to set in the fridge.
Top this cheescake with sliced mango cheeks - piled high!!!
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