Step 1Place the digestives into a plastic bag and secure the bag. Beat the biscuits with a rolling pin until they are crushed.
Step 2In a pan, gently melt the butter and add the crushed biscuits to the pan. Stir together until the butter has been absorbed. Place the biscuit mixture into your cheesecake tin, press down firmly then leave to one side to cool.
Step 3Meanwhile, place the gelatine leaves in a bowl and cover with water. Leave to one side to soften.
Step 4Place your mango purée into a pan and heat through gently.
Step 5To toast the desiccated coconut, place into a shallow frying pan on a low heat. Keep the coconut moving all the time in the pan so that it doesn't burn or catch. When it starts to brown, remove from the heat and stir it the dessertspoon of icing sugar. Leave to cool for a few minutes.
Step 6For the topping, mix the soft cheese and 100g icing sugar together until well combined.
Step 7Squeeze any excess water out of the gelatine leaves and add to the pan with the mango purée. Mix together slowly until the gelatine leaves have dissolved into the purée.
Step 8Pour this mixture into the soft cheese mixture and mix together. Add the toasted coconut and mix well. Place on top of your cooled biscuit base and leave to chill for 1 hour.
Step 9Sprinkle the top with some of the toasted coconut and serve.
- 250 g Country Range Digestive Biscuits
- 125 g Country Range Salted Butter
- 300 g soft cheese
- 100 g mango purée
- 50 g Country Range Desiccated Coconut, lightly toasted
- 1 dsp icing sugar, for the coconut
- 100 g icing sugar
- 5 gelatine leaves
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