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Mango Coconut Cheesecake
, whipped until thick
zest of 1 lime
Fruit from half a
To make the base:
Combine together the biscuit crumbs and melted butter and press into the base of an 20 cm loose-bottomed cake tin and chill whilst preparing the filling.
To make the filling:
Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat the coconut milk until warm. Add the softened gelatine and stir until melted. Mix together the Philadelphia and sugar until smooth. Gradually whisk the gelatine coconut milk into the Philadelphia mixture and then fold in the whipped cream and lime zest. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for 4 hours or until set.
Just before serving, decorate with the mango cubes, mango puree and mint leaves.
A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet.
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