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Ingredients
  • 175 to 200 g digestive biscuits (about 12), crushed
  • 100 g unsalted butter, melted
  • 450 g cream cheese
  • 180 g double cream
  • 175 g caster sugar
  • 2 gelatine leaves
  • 300 g Alphonso mango, chopped
  • Sliced mango to decorate
  • subheading: You’ll also need:
  • 18cm springform or loose-bottomed tin
Note: Ingredients may have been altered from the original.
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