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

	Per Serving	Total
Calories	1855.1 kcals	3710.2 kcals
Carbohydrates	55.3 grams	110.5 grams
Fat	174.4 grams	348.8 grams
Protein	26.2 grams	52.4 grams

Cook Time

5 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Caster Sugar

Dairy

200
ml

Double Cream

2
tbsp

Mascarpone Cheese

55
g

Butter

melted

Fruits

0.5
piece

Mango

peeled and finely chopped

NutsSeeds

75
g

Flaked Almonds

for cheesecake filling

100
g

Desiccated Coconut

for cheesecake filling

100
g

Flaked Almonds

for base

100
g

Desiccated Coconut

for base

1
pinch

Chilli Flakes

Other

1
tbsp

Honey

Steps

Whisk the cream until ribbons form and fold in the mascarpone, sugar, almonds, and coconut.
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.
Use a hot cloth to release the rings and serve on plates.