South African food in Vancouver | African Breese
Mango Hearts with Yoghurt Crust 11 tennis biscuits 50g chopped pecans 60ml melted butter Blend in a food processor and flatten into a 23cm x 33cm pan. Line with baking paper. Filling 125ml cold water 2 mangoes peeled and pitted 250g Lemon Cheesecake Mix 250ml double cream greek yogurt Add mango to water in food processor, add cheesecake mix and yogurt. Blend until smooth. Pour onto the biscuit base. Level and flatten. Cover with cling film. Refrigerate overnight.