Mango & Passion Fruit Cheesecakes
¼ cup ground almonds
¼ cup desiccated coconut
2 Tbsp butter
1 tsp ground ginger
1–2 tsp coconut sugar (or a pinch of
stevia powder)
Filling
1 cup full-fat cream cheese or mascarpone, at
room temperature (or 1 cup coconut cream)
1 Tbsp lemon juice
1 tsp vanilla paste
1–2 Tbsp honey (or rice malt syrup or a few
drops of stevia liquid), or more to taste
¼ cup passion fruit pulp, plus extra
for garnishing
½ cup puréed fresh mango
fresh baby mint leaves, for garnishing
(optional)
Type of dish
Desserts
Type of ingredient
Dairy
PreparationAdd 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 and divide between four pretty glasses.
To make the filling, whisk together the cream cheese, lemon juice,
vanilla and honey until light and fluffy. Add the passion fruit and mango
and mix just a few times so that it is incorporated in ‘swirls’. Divide
between the serving glasses and refrigerate for at least 1 hour, or
until serving.
Just before serving, add a drizzle of passion fruit pulp to each dessert
and a little fresh mint if you like.
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 and divide between four pretty glasses.
To make the filling, whisk together the cream cheese, lemon juice,
vanilla and honey until light and fluffy. Add the passion fruit and mango
and mix just a few times so that it is incorporated in ‘swirls’. Divide
between the serving glasses and refrigerate for at least 1 hour, or
until serving.
Just before serving, add a drizzle of passion fruit pulp to each dessert
and a little fresh mint if you like.