• Makes 6 cheesecakes

    1. Smash the biscuits and (melted) butter. Place a layer in the base of 6x 5/6 inch rings.
    2. Heat the Macphie Panna Cotta pot in a pan continuously stirring until boiling, stir until smooth.
    3. Allow the mix to cool  by 50% before folding in the cream cheese until fully cool. Then fold in ¾ Macphie Mango ku-li® and them pour the mix into the rings.
    4. Allow to set 1-2 hours in the fridge.
    5. Serve with diced mango, remaining ku-li® and shards of meringue.



  • 300g digestive biscuits
  • 100g Chefs Larder butter
  • 400g cream cheese
  • 500g Macphie Panna Cotta
  • 300g Macphie Mango ku-li® sauce
  • 200g diced fresh mango
  • Meringue (broken for shards)