Prep 15minute(s)
Ready In 15minute(s)
Serves 10
Ingredients
- spun toffee or praline, to decorate
- 1 1/2 tablespoons gelatine dissolved in 1/4 cup boiling water
- 1 cup sweet biscuit crumbs
- 1/2 cup cream, lightly whipped
- 1/4 cup orange juice
- 2 tablespoons cocoa
- 2 tablespoons Cointreau liqueur (Optional)
- 2 teaspoons grated orange rind
- 3/4 cup caster sugar
- 3/4 cup pureed mango slices
- 500g block PHILADELPHIA Cream Cheese, softened
- 60g butter, melted
Instructions
- Combine biscuit crumbs, butter and cocoa. Press into base of a 20cm spring form pan; chill.
- Beat PHILADELPHIA and sugar using an electric mixer until smooth. Add orange juice, Cointreau, gelatine mixture and rind and beat until just combined. Fold in mango and cream until combined.
- Pour mixture into prepared crust and chill until firm. Decorate with spun toffee or praline before serving.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |