NO-BAKE MANGO CHEESECAKE LOG

SERVES 6-8 PREP 45 MINS + CHILLING

✦ 3 calypso mangoes

✦ 250g cream cheese,

chilled, chopped

✦ ½ cup caster sugar

✦ 300ml thickened cream

✦ 1 tsp vanilla bean paste

✦ ½ cup sour cream

✦ 2 tbsp coconut milk, chilled

✦ 2 tbsp dark rum, Kahlua

or Malibu liqueur

✦ 250g packet Arnott’s Choc

Ripple Biscuits

✦ edible flowers, to serve

(optional)

1 Cut cheeks from 1 mango, scoop flesh from cheeks and process until smooth (you will need ½ cup of puree). Add cream cheese and ¼ cup of the caster sugar, pulse until well combined. 2 Whisk cream with remaining caster sugar and vanilla to form soft peaks. Add sour cream, whisk until thick. Spoon about 3 tbsp of the cream mixture down the centre of a 30cm-long serving plate or board. Combine coconut milk and rum in a shallow dish.

3 Dip one side of 2 biscuits into coconut milk mixture. Sandwich together with 1 tbsp of mango cheesecake mixture. Stand upright in the cream mixture at one end of serving plate. Then, working with one biscuit at a time, dip biscuit into coconut milk, top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log shape.

4 Spread remaining whipped cream mixture over top and sides of log. Cover, refrigerate 6 hours or overnight.

5 Before serving, remove cheeks from remaining mangoes, scoop out flesh in one piece, then slice thinly. Arrange mango over biscuit log and top with edible flowers, if using. Cut diagonally into pieces and serve.