MANGO AND PASSIONFRUIT SLICE

1 packet arnotts sao biscuits

2 x 250 gram packets cream cheese, room temp.

1 mango, peeled and sliced

2 packets mango jelly

1/2 teaspoon gelatin

250 mls boiling water

ICING

3 cups icing sugar

1 can passionfruit pulp, strained**

1 tablespoon butter, soft

line an 8 inch square cake tin with baking paper, leaving an ovehang on the sides.

line the base of the tin with the sao biscuits, cutting biscuits to fit. (I use scissors to cut, stops them breaking)

put aside.

in a large bowl, using an electric mixer, beat the cream cheese until smooth.

beat in the mango until totally blended.

mix the jelly and gelatin with the water, stirring until jelly is completely dissolved.

beat the jelly into the cream cheese mix until well combined.

pour mix over the biscuits then place another layer of biscuits on top, again cutting to fit.

refrigerate until filling is set.

ice.

mix the icing sugar and butter with enough of the pulp to make a thick but spreadable paste.  spread over the biscuits. cover and refrigerate for 24 hours so the biscuits soften.

if you like the biscuits crunchy, just wait till the icing has set.

keep refrigerated.

** we don't like all the pips so I strain it and just stir in a few.