INSTRUCTIONS

1. Grease 22 cm round springform cake pan. Line with baking paper. Set aside.

BASE LAYER:

1. Place biscuits in a food processor and process into fine crumbs. Transfer to a bowl. Add melted butter. Stir to combine. Press this mixture onto the base of prepared pan. Refrigerate.

CREAM CHEESE LAYER:

1. Clean the bowl of the food processor. Add mangoes and process to make smooth purée. Set aside.
2. To make the gelatin mixture, boil 1/4 cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
3. Place cream cheese and 1/4 cup sugar in a bowl. Beat until smooth. Add cooled gelatin. Using a spatula, fold in gently. Add lemon zest and lemon juice. Fold in gently. Set aside.
4. Place cream and sugar in another bowl. Beat until soft peaks form. Add this to cream cheese mixture. Using a spatula, fold in gently. Add mango purée. Fold in gently.
5. Pour onto the biscuit base. Smooth top.
6. Spoon drop of mango puree on top then use a toothpick to drag through the mango puree to make a nice design.
7. Refrigerate for about 4 hours.