Make the most of mango season with this delicious slice!

Prep time
25 mins
Cook time
25 mins
12 serves


  • 500g packet of frozen mangos, thawed or flesh of 2 – 3 large mangos
  • 1 tbsp corn starch
  • 2 cups finely crushed digestive biscuits
  • ¼ cup butter, melted
  • 2 x 220g packets of cream cheese, brought to room temperature
  • 400g can sweetened condensed milk
  • 2 Community Co Free Range Eggs* (Proudly at home at IGA)
  • ⅓ cup lemon juice
  • 1 tsp. vanilla extract

How to make:

  1. Preheat oven to 180°C
  2. Grease a 20cm x 20cm square baking pan with butter and then line with baking paper.
  3. Blend mangos in a blender or food processor until smooth.
  4. Transfer to saucepan over medium heat and add corn starch. Cook and stir until thickened and reduced, for just a few minutes. Then set aside.
  5. Combine the biscuit crumbs and butter in small bowl. Press the mix firmly into the bottom of prepared pan. Bake for 8-10 minutes until golden. Remove and allow to cool while you make the filling.
  6. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
  7. Dollop mango mixture by spoonfuls over batter. Gently swirl with knife or spatula.
  8. Bake for 20-25 minutes or until centre is set. Cool to room temperature and then refrigerate for at least 2 hours. Cut into 12 squares.
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