 |
Line lamington
tin with baking paper. Place lattice biscuits
in tin to form the base, shiny side down. Cut
the biscuits where necessary to fit the tin |
|
Beat cream cheese until light
and smooth |
|
Add sugar and continue to
beat to combine ingredients |
|
Add lemon juice. Beat well |
|
Place gelatine and 3 tablespoons
mango syrup in a small bowl. Sit the bowl on
top of a saucepan of simmering water and stir
until dissolved. The liquid will become transparent |
|
Add the drained mango slices
to the cream cheese mixture and beat to combine
all ingredients |
|
Add the dissolved gelatine
mixture in a steady stream and continue to beat
to thoroughly combine the ingredients |
|
FOLD cream into the cream
cheese mixture, gently using a metal spoon |
|
Spread evenly over the biscuits
and refrigerate until firm and chilled through |
|
Cut into slices |
. 
. 
