250g cream cheese, at room temperature
1 cup thickened cream
125ml double cream
1/4 cup caster sugar
1 lemon, rind finely grated
1 tbsp lemon juice
1 small mango, peeled, thinly sliced
Passionfruit pulp, to serve
Mint leaves, to serve
Edible flowers, to serve (optional)
- Beat cream cheese in a bowl until smooth. Add thickened cream, double cream, sugar and lemon rind. Beat for 2-3 minutes, until thick and creamy. Stir through lemon juice until combined.
- Dollop some cream cheese mixture in the base of four 250ml glasses. Top with sliced mango. Continue layering and finish with mango slices. Top with passionfruit pulp, mint leaves and edible flowers, if you like.