Mango Curd Cheesecake Pots
Zingy, Sweet, perfect way to end a meal
144g defrosted frozen mango or fresh mango
120ml of coconut milk
Zest and juice of one lemon
4 tablespoons Agave
2 teaspoons of cornflour
1/4 teaspoon of turmeric
340g of Vegan Cream Cheese
1 vanilla pod or 2 teaspoons of vanilla extract
120ml of Vegan double cream (that’s whippable)
juice of one lemon
4-6 tablespoons of agave (depending on your taste)
150g ginger biscuits
50g vegan butter
Start by blending all the mango curd ingredients till smooth. Transfer to a saucepan, gently bring up to temperature and allow to thicken for 3-4 minutes. It should coat the back of the spoon. Transfer to a bowl, cover with cling film so it doesn’t form a skin.
Bash biscuits using rolling pin and ziplock bag. Melt vegan butter and in a bowl mix to combine.
In another bowl take the vegan cream cheese, vanilla pod/extract, juice of a lemon, agave and mix till combined. In a separate bowl whisk the vegan cream till they’re soft peaks. Fold the whipped cream into the sweetened cream cheese mixture until combined. Take 6 glasses or ramekins divided the biscuit base between them. Add a few tablespoons of the mango curd, then add the cheesecake mixture on top. Now add a teaspoon of the mango curd and create a swirl. Allow to set for at least 4 hrs, enjoy!