For the basic biscuit dough:
1 package of your preferred biscuits - Maria, chocolate, and coconut (200g)
1/2 cup melted butter (100g)
FOR THE FILLING:
165g of sugar
1 tablespoon unsalted gelatin, white
2 cups well-chopped mango (330g)
2 tablespoons freshly squeezed lime juice
4 egg whites
1/4 cup granulated sugar (45g)
For the basic biscuit dough:
1 package of your preferred biscuits - Maria, chocolate, and coconut (200g)
1/2 cup melted butter (100g)
FOR THE FILLING:
165g of sugar
1 tablespoon unsalted gelatin, white
2 cups well-chopped mango (330g)
2 tablespoons freshly squeezed lime juice
4 egg whites
1/4 cup granulated sugar (45g)
MAKE THE BASIC BISCUIT DOUGH: Preheat the oven to 180°C (medium)
Crush the biscuits in a blender
Add the melted butter and mix well
Press the dough into the bottom and sides of a removable pan with a diameter of 22cm
Bake for 10 minutes, then let it cool before filling
MAKE THE FILLING: In a medium saucepan, combine 2/3 cup sugar, gelatin, and mango over low heat
Stir constantly until the mixture boils
Remove from heat and blend in a blender
Pour into a bowl and place it over a basin with water and ice, stirring occasionally until it thickens
Add the lime juice and set aside
Beat the egg whites until they form soft peaks
Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form
Fold in the mango mixture gently
Place on top of the biscuit dough and refrigerate for about 2 hours or until firm
When serving, remove the pan ring.
