Mango and Coconut Cheesecakes

Individual no-bake cheesecakes featuring a coconut and almond base, topped with honeyed mango and a hint of chilli.

Vegetarian Dessert Gluten Free Mango Coconut No-Bake

Estimated Nutrition

Calories

1855.1

kcal / serving

3710.2 kcal total

Carbs

55.3g

per serving

110.5 g total

Fat

174.4g

per serving

348.8 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Dairy

200

Double Cream

tbsp

Mascarpone Cheese

Butter

melted

Fruits

0.5

piece

Mango

peeled and finely chopped

NutsSeeds

Flaked Almonds

for cheesecake filling

100

Desiccated Coconut

for cheesecake filling

100

Flaked Almonds

for base

pinch

Chili Flakes

Other

tbsp

Honey

Method

Whisk the cream until ribbons form and fold in the mascarpone, sugar, almonds, and coconut.

Use a hot cloth to release the rings and serve on plates.

Chill the cream mixture in the fridge.

Mix the base ingredients and press into two 10cm chefs' rings.

Fill the rings with the cheesecake mixture, leaving a 1cm gap at the top.

Mix the mango, honey, and chilli and spoon it over the cheesecakes.

Level the tops and chill in the fridge for ten minutes.