Mango Cheesecake

Takes 1440 minutes | Serves 12 |

Ingredients

300 g digestive biscuits
150 g butter
200 g cashew nuts
400 g cream cheese
400 g mango pulp
1 zest lime zest
60 g coconut cream
100 g powdered sugar
2 teaspoons gelatine
60 g caster sugar
50 ml water
220 ml whipping cream
1 whole fresh mango
1 bunch mint leaves

Steps

Base

• Line the base of an 20 cm cake tin with grease proof paper. Melt butter in a saucepan over low heat. Blend digestive biscuits until fine and mix with melted butter. Press into the tin, ensuring it's compact.
• Freeze while preparing the filling.

Filling

• Soak cashew nuts overnight. Drain and blend with cream cheese, 200g mango pulp, lime zest, coconut cream, and powdered sugar until smooth.
• Pour into the base. Chill overnight to set.

Mango Jelly

• Combine 200g mango pulp, gelatine, caster sugar, and water in a saucepan. Simmer until thick, then cool slightly.
• Pour over the cheesecake and refrigerate to set.

Decoration

• Whip cream to soft peaks. Decorate cheesecake with whipped cream, fresh mango cubes, and optional mint leaves.