Mango and coconut cheesecake pots
Come up with your own version of these easy dessert pots – the mango purée can be substituted with another fruit purée, such as strawberry or blueberry, if you fancy a different flavour.
Chef
Ingredients
120g digestive biscuits, crushed
1 teaspoon ground cardamom/allspice
200g cream cheese
150g double cream
2 teaspoons vanilla extract
40g icing sugar
300g tin mango purée
1 lime, zest and juice
To serve
30g desiccated coconut, toasted
1 fresh mango, cubed
Method
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Step 1
Mix the crushed biscuits with the ground cardamom and divide between 8 serving pots, pressing down lightly to create your base. To make the ground cardamom, dry-roast whole cardamom pods (skin on) in a pan, then let them cool and grind into a powder, using a mixer grinder or mortar and pestle.
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Step 2
Put the cream cheese and double cream into a bowl and whisk lightly until well combined, smooth and slightly thickened. Add in the sugar, lime juice and zest and vanilla and lightly combine. Now lightly fold through the mango puree – you want to create a ripple effect so don’t fully mix in.
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Step 3
Divide the cream cheese mix between the 8 pots.
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Step 4
To serve, top with a little chopped mango and toasted coconut. If you have time, allow the pots to set in the fridge for an hour before serving.
Food facts
The biscuits and sugar are the main sources of carbohydrate in this recipe, and values have been provided for those trained in insulin adjustment.
This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. The recipe is also low in phosphate, but does contain some, mainly provided by the cream cheese, so if you have been prescribed a phosphate binder, take as directed.
This recipe is low in protein and suitable for those advised to eat less protein.
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