Saturday, July 4, 2009

Mango IceBox Cake (No bake)

6 large ripe mangoes (about 3kg/6lbs)
75 finger biscuits
500ml (2 cups) canned mango juice
3 x 225g (8oz) packs cream cheese
500ml (2 cups) double cream
375g (3 cups) powdered sugar

1. Peel mangoes and slice into wedges then set aside. Dip 25 of the finger biscuits one at a time, into the mango juice. Arrange in a 30 x 20 x 5cm (12 x 8 x 2 inch) cake tin, with the tops of the biscuits facing down.

2. In an electric mixer, beat together cream cheese and double cream. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.

3. Spread a layer of the cream cheese mixture over the finger biscuits. Arrange one-third of the mango wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in mango juice and layer over the mangoes. Spread another layer of the cream cheese mixer on the finger biscuits and arrange another layer of mangoes on top.

4. Dip remaining finger biscuits in mango juice an arrange on top of mangoes. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining mango wedges on top. Chill for 4-5 hours, or until firm, before serving.