Top Layer


Cream, Whipped – 1 L

Cream Cheese – 1 kg  (35oz)

Coriander, Chopped – 100 grams (3 1/2 oz)

Castor Sugar- 500 grams (18oz)

Butter, Melted – 90 grams (3oz)



  1. Mix the cream cheese, sugar, and mango purée.
  2. Place 12 leaves of gelatin in water.
  3. When the gelatin has softened, strain the water and place in a pot to dissolve.
  4. Add the result to the cream cheese and mango purée.
  5. Lastly, fold in the softly whipped cream.



Dry 180g / 6oz crushed digestive biscuit in an oven tray then add 80g / 3oz brown sugar.

Bake at 170C / 340f for 15 minutes.

Add the melted butter and spoon into ring molds. Press to form a solid base.


Mango Ice Cream


Mango Purée – 3 tins

Egg yolks – 15

Castor Sugar – 300 grams

Glucose – 50 grams (2oz)

Milk – 1.2 L

Fresh Cream – 600 grams

Fresh Coriander, Chopped – 100 ml



  1. Mix the sugar and eggs. Bring the milk, cream, and glucose to the boil. Mix the two together. Cook in a saucepan and bring to 80C / 175F.
  2. Remove and cool on ice. Add the coriander.
  3. Add to the ice cream machine and churn until soft and creamy.

Comments (2)

Perfect dessert and a grand variation of the traditional cheese cake

This will be my new favorite, I love love everything mango.

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