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  • Writer's pictureDee's Table

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

Mango Curd:

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!

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