Get the ingredients ready
1
Blitz the biscuits / digestives into crumbs
2
Add in melted butter & sugar. Blitz again to mix it all in well
3
Spread crumbs mixture into base of lined pan
4
Bake for 5-6 mins @ 350F / 180C. Remove & cool to add filling
5
Prep gelatin: add water; sprinkle gelatin powder. Let sit 5 min. Heat in micro 15 seconds. Let cool
6
Cut out 700-750g mango into cubes (around 2 to 3 large mangoes)
7
Purée the mango. Take out & reserve 3/4 cup for later use when making jelly
8
To purée, add cream cheese, cream, caster sugar & gelatin. Blend till well combined
9
Pour filling mixture over crust in pan
10
Refrigerate around 3 hours to let filling set; before making mango jelly
11
Prepare gelatin for mango jelly in similar manner as before
12
To the reserved purée, add lemon juice
13
Add in gelatin mixture. Whisk till well combined
14
Pour mango jelly over filling. Tilt to spread evenly
15
Pose with finished product & twin
16
Refrigerate overnight. Garnish with fresh fruits before serving
17
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