Directions:
- Preheat oven to 320ºF.
- Make the base by whizzing the biscuits or grahan crackers, butter and sugar together in a food processor, press into the base of a round 8 springform pan and bake for 5 minutes.
- Soak the gelatine in cold water until it is floppy, add it to 6 tbsp of the mango purée and heat until it dissolves.
- Add this back to the rest of the purée.
- Whisk or whizz the cream, cream cheese and sour cream together and fold in the mango purée.
- Pour the mixture over the biscuit/graham cracker base, smooth the surface and chill for about 30 minutes.
- Cut into 6 or more pieces and serve with strawberries or strawberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.11 Kcal (1847 kJ) | ||
| Calories from fat | 268.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.87g | 46% | |
|---|---|---|---|
| Cholesterol | 76.31mg | 25% | |
| Sodium | 152.1mg | 6% | |
| Potassium | 164.31mg | 3% | |
| Total Carbs | 28.64g | 10% | |
| Sugars | 20.22g | 81% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 16.11g | 32% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 229.03 Kcal (959 kJ) | ||
| Calories from fat | 139.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 46% | |
|---|---|---|---|
| Cholesterol | 39.62mg | 25% | |
| Sodium | 78.97mg | 6% | |
| Potassium | 85.31mg | 3% | |
| Total Carbs | 14.87g | 10% | |
| Sugars | 10.5g | 81% | |
| Dietary Fiber | 1.27g | 10% | |
| Protein | 8.36g | 32% | |
| Vitamin C | 10.5mg | 34% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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