1 cup of fresh mango, peeled, seed removed
8 ginger biscuits
2 x tubs of Tofutti “cream cheese
4 heaped tablespoons of icing sugar (also known as confectioner’s sugar)
Line up 4 small, shallow dessert wine or martini glasses. Blend the mango and dribble about ¼ of it down the sides of each glass.
Roughly crumble 2 ginger nut biscuits into each glass. Set aside.
Blend the Tofutti Cream Cheese, icing sugar, and the remainder of the pureed mango. Pour equal amounts into each glass over the top of the crumbled ginger nut biscuits and cover each glass with glad wrap.
Place the glasses in to the fridge to set a little. This will also soften up the biscuits. I have served it as little as a couple of hours after making it but it’s nicer if you can leave it longer. Up to 8 hours is perfect.
Serve with a generous sprinkle of nutmeg.
Serves: Serves 4
Time: Takes About 15 minutes to make plus the fridge time.
Notes: I use Macro brand Ginger nut biscuits because they are palm oil free. I get them in some Coles/Safeway in the health food section)
I have been known to use a lot more than 2 biscuits each for this recipe.
Tofutti Cream Cheese is available in Coles and is generally found with the dairy cream cheeses.