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Mango Yogurt Cake


- 2 cups crushed digestive biscuits
- 3 tbsp. butter or margarine, melted


- 2 (400g) yogurt
- 1\4 cup  fresh cream
- 250g fresh mango pulp
- 4 tbsp. sugar
- finely grated rind and 1 tsp. lemon juice
- 1- 3 oz pkg. mango flavor jelly (such as jell-o brand)

- 15ml (1 tbsp) powdered gelatin
-1 cup whip cream

To decorate
Assorted fresh fruits such as,
Mango, straw berries, kiwi, grapes, or pineapple

1. Grease a 20 cm (8 inch) spring-release cake tin. To make the base, stir the crushed biscuits into the melted butter and mix well. Press the mixture over the base of the prepared tin. Chill to set while making the filling.
2. To make the filling;  hang the yogurt in a muslin cloth for 2 hours.
3.Boil 1\2 cup of water and add jelly, gelatin and sugar, cook over low heat until sugar is dissolved. Set aside to cool but not set.
4. Beat the strained yogurt with fresh cream until smooth. Add the cooled jelly mixture to the cream and yogurt mixture and beat continuously for 1-2 minutes.
5 Fold gently mango pieces, lemon rind, mango essence  and whip cream to the mixture.
6. Pour into the tin and level the surface. Chill for at least 6 hours until set. Remove cheesecake from tin and decorate with fresh fruit.