How to make it

  • Preheat oven to moderate 180oC. Place biscuits and coconut in small mixing bowl; add butter. Stir until well combined. Press mixture evenly over the base and sides of deep 20cm round springform tin; smooth surface.
  • Using electric beater, beat cream cheese, sugar and orange rind in a small bowl until light and creamy. Add mango pulp; beat well. Add eggs gradually, beating thoroughly after each addition.
  • Pour mixture into prepared tin. Bake for 40 minutes. Remove from heat; allow to cool completely. Spread with topping, decorate with sliced mango and pipe with whipped cream. Refrigerate several hours or overnight before serving.
  • To Make Topping: Combine pulp and sugar in small pan. Sprinkle over gelatine. Stir over low heat 1 minute until sugar dissolves and mixture boils. Simmer uncovered 4 minutes, stirring occasionally. Remove from heat; transfer to small bowl; cool. Stir in sour cream.

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  • krumkake 12 years ago
    What an interesting cheesecake recipe - I love hte mango, not only in the filling but in the topping. This will be a "must try"...excellent!
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