1: digestive biscuits 300g
2: salted butter 110g (melted)
1: double cream 3/4 cup
2: white chocolate 225g
3: cream cheese 300g
4: mango pulp 1 & 1/2 cup (i used canned)
5: lemon juice 2 tbsp
6: gelatin 1 tbsp
7: water 1/4 cup
8: mango ripe 1 & 1/2 cup ( diced)
9: mango pulp 3 tbsp
1: crush the biscuits add the melted butter, mix well.
2: place the biscuit in a 8 inch springform tin, press firmly in the pan, keep in the fridge or freezer for 20 minutes.
3: melt the chocolate in a double boiler.
4: in a bowl add the cream and beat till stiff peaks form.
5: now add cream cheese and beat it with the cream till combined.
6: then add the melted chocolate and beat again.
7: add the mango pulp, lemon juice and beat once again.
8: mix gelatine and water, leave for a few minutes to thicken, then microwave it for 15 seconds to melt.
9: now add the batter about 2 large spoonful in the melted gelatine and mix quickly, as it sets very fast once melted.
10: add the gelatine mixture in the batter and mix well.
11: place the diced mango in the batter and mix.
12: pour the batter in the cake tin.
13: with a spoon add the mango pulp, swirl the pulp with a tooth pick.
14: cover and keep in the fridge overnight, about 8 hours.
15: use a butter knife to go around the edges to release the cake, open the springform pan.
16: serve and enjoy.
BY Faiza Zarif