Sarah Graham’s Mango and Ginger Cheesecakes

Sarah Graham shows us that making sweet treats for you family can still be healthy AND delicious. These little cheesecakes are a lovely, light after dinner treat for family members of all ages.

For more of Sarah’s recipes visit her website.

#SarahFoodSafai #M-Net #FoodLoversMarket

Level

Beginner

Category

  • Vegetarian
  • Baking
  • Desserts

Cuisine

  • South African

Cooking Methods

  • Baking

Serves

4

Prep Time

Cooking Time

10 minutes

Ingredients

FOR THE BISCUIT BASE

    1/4 cup ground almonds
    1/4 cup desiccated coconut
    2 tbsp butter
    1/2 tsp vanilla paste
    1 tsp ground ginger
    2 tsp coconut sugar
    OR use half a cup roughly crushed ginger biscuits

FOR THE FILLING

    2 ripe mangoes, peeled and roughly chopped
    1 tbsp lime juice
    1/2 cup marscapone cheese
    1/2 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

Directions

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