Ingredients:

  • 200g digestive biscuits
  • 60g unsalted butter, melted
  • 0.5 tsp ground ginger
  • 250g full-fat cream cheese, softened
  • 300ml heavy whipping cream, chilled
  • 80g powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 2 large ripe mangoes, cubed
  • 1 tbsp fresh lime juice
  • 1 tbsp granulated sugar

Instructions:

  1. Place 200g digestive biscuits in a sealed bag and crush them with a rolling pin until you have a mix of fine sand and small pebbles. Stir in 0.5 tsp ground ginger and the melted butter until the mixture is evenly coated. Press the crumbs into the bottom of your glasses or bowl and chill for 10 minutes.
  2. Toss 2 cubed mangoes with 1 tbsp lime juice and 1 tbsp granulated sugar until the fruit looks glossy.
  3. In a large mixing bowl, beat the softened cream cheese, 80g powdered sugar, and 1 tsp vanilla paste until smooth. In a separate chilled bowl, whisk 300ml heavy cream until it forms stiff, unmoving peaks. Gently incorporate the whipped cream into the cream cheese mixture until no white streaks remain.
  4. Spoon half the cheesecake mixture over the biscuits, then add half the mangoes until the fruit reaches the edges of the glass. Repeat with the remaining cream and top with the final mango cubes until the bowl is overflowing with color. Chill for at least 1 hour until the layers are cold and slightly firm.