*made the 2nd attempt at it with modified recipe and have updated with pic and recipe*
Ingredients:
(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar
(filling)
750g cream cheese
130g caster sugar
460g mango puree
2tbsp powdered gelatine - dissolved in 80ml water
Deco: (optional)
whipped cream
sliced mangoes
Method:
(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins
(Filling)
1. Beat cream cheese and sugar til smooth
2. Beat in mango puree
3. Pour in gelatine mix and mix well.
4. Pour mixture onto biscuit base and refrigerate overnight
p.s this time round, the texture definitely is better than the first.... the structure holds even out from freezer for some time.... tasted more like cheesecake than mango ice cream, comparing it to the 1st attempt that is....
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