Mango mousse cheesecake - Aceline
Mango mousse cheesecake
Ingredients
- 250g Packet biscoff biscuits, crushed
- 100g Melted unsalted butter (Lakeland)
- 3 tbsp Toasted shredded coconut
- 1 x 300g Packet frozen mango, defrosted (Asiago)
- 3 tbsp Icing sugar
- 200g Cream cheese (Emborg)
- 400ml Double cream (Elmlea)
- 1 tsp Vanilla extract
- 3 Sheets leaf gelatin
- 2 tbsp Toasted flaked coconut
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