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Biscuit Base Preparation

Mango Mix

Cream Cheese Mousse

  1. Biscuit Base Preparation

    • Place digestive biscuits in a plastic food bag and crush to crumbs using roller.
    • Put the biscuit crumbs into bowl, then pour melted Planta Chef Margarine. Mix until thoroughly coated.
    • Tip into serving glass and press firmly down into the base. Chill in the fridge to set it firmly.
  2. Mango Mix

    • Bring water to a boil, pour over Carte D'Or Mango Pudding. Stir well to dilute.
    • Transfer into container and keep it in ambient temperature until it sets. Chill.
  3. Cream Cheese Mousse

    • Using mixer, whisk cream cheese, sugar, Knorr Lime Seasoning Powder.
    • Tip in 200ml double cream and continue to whisk until the mixture is completely combined. Transfer into bowl.
    • In a bowl, combine Mango Mix and Cream Cheese Mousse until completely smooth.
    • Spoon the mousse mixture into the biscuits base, working of the edge inwards. Keep it set in chiller for overnight.
  4. Garnish

    • Served with whipped cream on top and slice of fresh mango and mint leaf.
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