Ginger biscuits bring warmth, lime keeps the cream cheese light and ripe mango adds sweetness. A tiny pinch of chilli on top is optional, but it makes the mango taste even fruitier.
Serves: 6 · Prep: 20 minutes, plus 2 hours chilling · Contains: gluten, milk
Ingredients
- 150g ginger nut biscuits
- 50g unsalted butter, melted
- 280g full-fat cream cheese
- 60g icing sugar
- Zest and juice of 2 limes
- 150ml double cream
- 1 large ripe mango
- A pinch of chilli flakes (optional)
Method
- Crush the biscuits to fine crumbs, mix with the melted butter and press into the bottom of 6 small glasses or jars.
- Beat the cream cheese, icing sugar, lime zest and lime juice until smooth.
- Whip the cream to soft peaks and fold it into the cream cheese mixture.
- Spoon over the bases, level the tops and chill for at least 2 hours.
- Blend half the mango to a smooth purée and dice the rest.
- Just before serving, spoon the purée over each pot and top with the diced mango and a few flakes of chilli, if using.
Tip
Out of season, a 200ml tin of Alphonso mango pulp makes an excellent topping.
