500g mascarpone cheese
300g full fat cream cheese (I use Philadelphia)
1 cup of icing sugar
1 large lime
1 large mango
1 packet of digestive biscuits
1.4 cup of oats (optional)
Remove the biscuits from the wrapper and place into a zip lock bag (make sure you remove the air before sealing). Using a rolling pin crush the biscuits onto fine crumbs, if you don't have a rolling pin you can use any weighted object.
Gently melt the butter either in a sauce pan on the hob or in a bowl using the mircowave, do not let it go brown. Add the biscuit crumbs and the oats to the melted butter and mix thoroughly. Place the mixture into a cake tin (I recommend the tins that have a loose bottom as it makes removing any cake much easier) flatten and press down firmly. Place in the fridge to cool.
In a large mixing bowl combine the icing sugar, mascarpone and cream cheese using a spoon. Grate the zest of the lime, squeeze all the juice from the lime and add to the mix
Chop the mango as finely as you can, keep a small amount to the side for decoration, and add the rest to the bowl, mix thoroughly. You will find that the mixture becomes much softer and even a little runny, this is fine as it will set when left to cool in the fridge.
Pour the cheese mix over the biscuit base, place your leftover mango in the center and if there is any lime zest remaining (maybe you missed a bit) sprinkle it over the top.
Place in the fridge to chill for at least two hours in order for it to re-set.
As I said you can make it any flavour you want it doesn't have to be lime and mango.
Here are a few other ideas that I have made in the past and that work well:
Pineapple and coconut
Chocolate chip and caramel sauce