4 x 250g medium fat cream cheese
2 mangoes diced and blended.
5ml vanilla essence
1 cardamon pod, crushed.
1 packet of ginger biscuits, crushed.
Melt butter, add to the crushed ginger biscuits.
Line a 23 cm cake tin with baking paper and push biscuit mixture onto the base of the cake tin.
Place all the rest of the ingredients together except the flour and blend in a blender or a food processor.
Sieve the flour and fold into the mixture.
Pour mixture over biscuit crust.
Bake in the Oven at 180˚C for 50-60min and leave to cool down in the oven.
Place in the fridge overnight.
Serve with fresh mango and black berries.