First posted: Feb 6, 2017

Mango and Ginger Cheesecakes



Cooks in:        Serves:4

For the Biscuit Base
  • ¼ cup ground almonds
  • ¼ cup desiccated coconut
  • 2 Tbsp butter
  • ½ tsp vanilla paste
  • 1 tsp ground ginger
  • 2 tsp coconut sugar
  • (OR use 1/2 cup roughly crushed ginger biscuits)
For the Filling
  • Filling 2 ripe mangoes, peeled and roughly chopped
  • 1 Tbsp lime juice
  • ½ cup marscapone cheese
  • ½ cup coconut cream
  • 1 Tbsp lime juice
  • 1 tsp vanilla paste
  • 1–2 Tbsp honey, or more to taste
  • Fresh baby mint leaves, to garnish

What to do

1. Add all of the biscuit base ingredients to a nonstick pan over medium heat. Allow the butter to melt and then continue cooking, stirring from time to time, until the almonds and coconut are golden and toasted. Remove from the heat, allow to cool and divide between four pretty glasses.

2. To make the filling, purée the mango and lime juice together and set aside. In a mixing bowl, mix together the marscapone cheese, coconut cream vanilla and honey and whisk until light and fluffy. Swirl through the mango purée. Divide between the serving glasses and refrigerate for at least 1 hour, or until serving.

3. Garnish with a little fresh mint if you like.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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