Here’s a delicious idea for mini mango cheesecakes – perfect for hot summer days. A small, chilled treat straight from the fridge with a tropical twist. Quick to make and bursting with summer flavour!
Makes 10.
Ingredients for the mini cheesecakes:
- 10 oat biscuits
- 250 g full-fat or medium-fat curd cheese (or cream cheese), finely ground
- 250 g ricotta
- 1 large egg
- 20 g vanilla custard powder (unsweetened)
- 110 g caster sugar
All ingredients should be at room temperature.
Line a standard muffin tin with paper cases. Place one oat biscuit at the bottom of each case (if too large, roughly crush it to fit).
In a mixing bowl, combine the curd cheese, ricotta, egg, sugar, and custard powder. Mix until smooth – do not overmix. Divide the cheesecake mixture evenly between the cases.
Bake at 160°C for about 28 – 30 minutes. Remove from the oven and allow to cool completely.
Ingredients for the mango topping:
- 250 g mango purée
- 4 g (1½ teaspoons) powdered gelatine + 25 ml cold water
- 1 small mango, diced
Sprinkle the gelatine over cold water and leave to bloom for 10 minutes.
Heat the mango purée in a saucepan until almost boiling. Remove from the heat, add the bloomed gelatine, and stir until dissolved. Cool to room temperature. Pour over the cooled cheesecakes, spreading evenly. Chill in the fridge until set.
Decorate with diced mango.
Enjoy!
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