Torta de mango

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4.
2. Make the base by whizzing the biscuits, butter and sugar together in a food processor, press into the base of a round 20cm springform tin and bake for 5 minutes.
3. Soak the gelatine in cold water until it is floppy, add it to 6 tbsp of the mango purée and heat until it dissolves. Add this back to the rest of the purée.
4. Whisk or whizz the cream, cream cheese and soured cream together and fold in the mango purée.
5. Pour the mixture over the biscuit base, smooth the surface and chill for about 30 minutes.
6. Cut into 6 or more pieces and serve with strawberries or strawberry sauce.

Per serving

595 kcalories, protein 4.6g, carbohydrate 30.3g, fat 51.5 g, saturated fat 31.3g, fibre 2.1g, salt 0.81 g

Latest comments and suggestions

• Jo

  23 July 2008

  Jo rated and commented on this recipe

  

  This was ok but i don't think that i would do it again. I'm not sure about baking the base - it made it quite soggy & i felt it was unnecessary. Also, I could hardly taste the mango in the torte & I used 2 mangoes. I also added more gelatine than the recipe suggested.

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• Jilly

  05 September 2008

  Jilly commented on this recipe

  I also found this tasteless and wouldn't make it again. I did folow the instructions and use a ripe mango but could hardly taste it. Fortunately I had made a strawberry and Creme de Casis coulis to pour over it and saved the day!

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Ingredients

• 100g digestive biscuits
• 100g butter
• 3 tbsp caster sugar
• 3 gelatine leaves
• 1 large, very ripe mango , flesh puréed
• 250ml double cream , whipped
• 200g cream cheese
• 50g soured cream
• strawberries or strawberry sauce made with crushed strawberries and icing sugar to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 30 mins

Ingredients

• 100g digestive biscuits
• 100g butter
• 3 tbsp caster sugar
• 3 gelatine leaves
• 1 large, very ripe mango , flesh puréed
• 250ml double cream , whipped
• 200g cream cheese
• 50g soured cream
• strawberries or strawberry sauce made with crushed strawberries and icing sugar to serve

Per serving

595 kcalories, protein 4.6g, carbohydrate 30.3g, fat 51.5 g, saturated fat 31.3g, fibre 2.1g, salt 0.81 g

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