Unbaked Mango Lime Cheesecake

Melt 120 grams (4.23 ounces) of butter.

Add 220 grams (2 1/4 cups) of crushed plain biscuits.

Press into the base of a prepared high-sided flan or cheesecake dish with a push-up type bottom.

Refrigerate until firm.

Meanwhile, prepare the filling:

In an electric cake mixer place 2 x 250 gram (2.08 cups) of cream cheese at room temperature.

Add 1/2 cup sugar.

1 Tablespoon fresh grated lime rind, and the juice of one lime.

Mix until creamy.

On low speed mix in 300ml (1.3 cups) of thickened or whipped cream and 1 tablespoon of gelatin that has been dissolved in 2 Tablespoons of boiling water.

Finally, fold in one 425-gram (14.99 ounce) can of diced mango slices.

Spoon into crumb base. Smooth top.

 Refrigerate for 3 hours until firm.

Serve with more mango slices if desired.

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