1 cup plain sweet biscuits - Nice or similar - crushed
1 cut chopped Hand n Hoe Macadamia nuts
75 g butter, melted
250g Marrook Farm Quark
½ cup sugar
3 medium mangoes chopped
6 gelatine leaves (or 3 teaspoons powdered gelatin) - gelatin leaves give a smoother texture
1/4 cup hot water (for soaking gelatin) - do not have the water boiling
Combine crushed biscuits, nuts and butter in bowl and mix well. Press evenly over 20cm springform tin and refrigerate for 30 minutes or more.
In a food processor, process quark, sugar and 2/3 of the mango until smooth, then add the cream and process until the mixture is smooth. Transfer the mixture to a large bowl.
Dissolve gelatin in water and cool slightly before adding to mango mixture. Add the rest of the chopped mango and stir gently.
Pour mixture over base and set