Mango Cheesecake

Biscuit Crust

• 8 oz (225 g) digestive biscuits, crushed into crumbs
• 1 oz (

First make the biscuit crust by throughly combining all the ingredients and lining a 9 inch (23 cm) flan tin with the mixture.

Mix together the chopped mango, lime juice and sugar. Cover and refrigerate for about 30 minutes. Drain off the liquid and place it in a bowl over hot water. Add the gelatine and allow to dissolve, then add this to the mango mixture. Beat the cream cheese, stir