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* 75g (3oz) butter
* 250g (8oz) graham cracker crumbs
For the filling
* 200g (7oz) soft cream cheese
* 50g (2oz) sugar
* 2 mangoes
* 11g (0.4oz) packet gelatine
* 284ml (1/2 pint) whipping cream, whipped
Instructions
1. Melt the butter and stir in the graham cracker crumbs. Press into the base
of a 20cm (8 inch) loose-bottomed cake tin. Chill until firm.
2. Place the soft cheese and sugar in a bowl and beat together.
3. Peel, stone and puree 1 mango, add to the cheese and sugar and mix well.
4. Dissolve the gelatine in 3 tablespoons boiling water, add to the mango
mixture with two thirds of the cream.
5. Mix well, spoon into the graham cracker cake tin and smooth the surface.
Place in a refrigerator until set.
6. Decorate with the remaining cream and mango.
Serves: 6-8