2 x 200g packet lattice biscuits
425g can mango slices in syrup
300ml tub thickened cream
100g sachet vanilla instant pudding
2 tablespoons fresh passionfruit pulp
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Set aside 28 biscuits. Reserve remaining for another use. Arrange 14 biscuits, glaze-side down, over base of prepared pan, trimming to fit neatly.
Drain mango slices, reserving 2 tablespoons syrup. Place slices and reserved syrup in a food processor. Process until smooth.
Combine mango puree, cream, pudding mix and passionfruit pulp in a large bowl. Beat with a hand-held electric mixer for about 1 minute, or until thick.
Spread mixture evenly over biscuits in pan. Arrange remaining biscuits, glaze-side up over top, trimming to fit neatly. Cover. Refrigerate overnight.
Using baking paper, lift slice from pan. Cut into squares. Dust with sifted icing sugar (optional).