150g packet coconut macaroons, finely crushed
75g butter melted

250g packet cream cheese
½ cup castor sugar
3 mangoes chopped
300ml carton thickened cream
1 Tbl gelatine
¼ cup hot water
extra mango slices, strawberries and passionfruit pulp to decorate

Line a 20cm spring form tin with foil and grease well. Combine macaroon crumbs and melted butter and press firmly into base of spring form tin. Refrigerate.

Place cream cheese, sugar and half the mango flesh into a food processor and process until smooth.

Add cream and process until combined. Transfer to a large-bowl and add remaining mango pieces and gelatine dissolved in the water. Stir well.

Pour into the prepared tin and refrigerate until set. Decorate with extra fruit.

Mackay Branch Newsletter November 1994

DATE: March 1995

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