Mango Cheesecakes Recipe

Ingredients :

Serves 4

• corn oil, for oiling

• 2 tbsp polyunsaturated spread

• ½ tsp ground ginger

• ⁵/₈ cup rolled oats

• 1 large ripe mango, about 1lb 5oz/600g

• 1¹/₈ cups virtually fat-free Quark soft cheese

• scant ½ cup medium-fat soft cheese

• 12 raspberries, to decorate (optional)

Method :

1. Line the bottom and sides of 4 x ²/₃ cup ramekins with wax paper and very lightly oil.

2. Melt the spread in a small pan over low heat, remove from the heat, and stir in the ginger and oats. Mix thoroughly and let cool.

3. Using a sharp knife, cut the mango lengthwise down either side of the thin central seed. Peel the skin. Cut away any flesh from around the seed. Cut the flesh into chunks and set aside 4oz/115g. Put the remaining mango flesh into a food processor or blender and process until smooth. Transfer to a small bowl.

4. Drain away any excess fluid from the cheeses and, using a fork or tablespoon, blend together in a bowl. Finely chop the reserved mango flesh and stir into the cheese mixture along with 1 tablespoon of the mango purée. Divide the cheesecake filling evenly between the ramekins and level with the back of a spoon. Cover each cheesecake evenly with the cooled oat mixture and let chill in the refrigerator for at least 3 hours for the filling to firm. Cover and let chill with the mango purée.

5. To serve, carefully trim the lining paper level with the oat mixture. Since the oat base is crumbly, place an individual serving plate on top of a ramekin when turning out the cheesecakes. Holding both ramekin and plate firmly, turn over to invert. Carefully remove the ramekin and peel away the lining paper. Repeat for the remaining cheesecakes. Spoon the mango purée around each cheesecake and decorate the top of each with 3 raspberries, if using. Serve at once.

Nutritional Facts :

Calories: 259

Fat: 12g

Saturated Fat: 3.8g

Salt: 0.4g