Ingredients

Instructions

  1. Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
  2. Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
  3. Brush with Grand Marnier.
  4. Whip cream till stiff.
  5. Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
  6. Set aside for 5 minutes.
  7. Whip cream cheese with sugar in food processor.
  8. Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
  9. Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
  10. Quickly pulse in whipped cream with the mango cheese mixture.
  11. Spoon mango mixture into pan.
  12. Cover with plastic; chill until set, at least 5 hours.
  13. Remove springform and tie cake with a pretty peach colored ribbon.
  14. Serve with Raspberry Sauce!