Ingredients
Preparation method
Grease a round springform tin (28 cm) with a little butter.
Place the butter, biscuits and coconut into the mixing bowl, then mix 10 sec/speed 8. Press the mixture evenly into the base of the tin, then refrigerate until needed. Clean and dry the mixing bowl.
Place the gelatine sheets in cold water to soak. Once softened, place them into the mixing bowl and set 2 min/100°C/speed 1.
Add the mango and mix 10 sec/speed 8. Reserve a few teaspoons for topping and set aside.
Add the sugar and cream cheese to the mango purée, then mix 20 sec/speed 8.
Pour the cream over the biscuit base, then add small amounts of the reserved mango purée. Using a skewer, gently create decorative swirls in the cream. Refrigerate overnight until set.