185g biscuits
90g butter, melted
2/3 cup lemonade
15g gelatine
1 tbsp lemon zest
1 tsp lemon juice
2 mangoes, diced
1 cup cream (whipped)
1/2 cup sugar
375g cream cheese (at room temperature)
Process biscuits in a food processor; add the melted butter and mix to combine.
Pour biscuit crumbs into a 21cm round springform pan and press crumbs over the base of pan to form a crust.
Chill in the fridge while preparing the filling.
In a saucepan, combine lemonade, sugar and gelatine; stir over medium heat until dissolved. Cool.
Beat cream cheese until smooth. Add in lemon rind and juice. Then add in gelatin mixture. Beat well.
Refrigerate until partly set.
Fold in whipped cream and diced mangoes.
Pour into the pan and chill overnight, according to