Torta De Mango
Ingredients
- 3 12 ounces digestive biscuits or 3 12 ounces graham crackers
- 3 12 ounces butter ⓘ
- 3 tablespoons caster sugar
- 3 leaves gelatin ⓘ
- 1 large ripe mangoes, flesh pureed or 1 large frozen pureed mango ⓘ
- 8 12 ounces double cream, whipped ⓘ
- 7 18 ounces cream cheese ⓘ
- 1 34 ounces sour cream ⓘ
- strawberries or strawberry sauce, made with ⓘ
- crushed strawberry, and ⓘ
- icing sugar, to serve ⓘ
Instructions
- Preheat oven to 320 degrees F.
- 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 puree and heat until it dissolves.
- Add this back to the rest of the puree.
- Whisk or whizz the cream, cream cheese and sour cream together and fold in the mango puree.
- 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 & Diet Analysis (per serving)
834
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).