Mango Curd Cheesecake Pots Recipe

Hi all,

Welcome to another recipe post! This one is a repost from @dees_table on Instagram - we love the use of our vanilla in this recipe.
These look delicious - we can't wait to try this one out ourselves! You can also find this post over on our Instagram page, (@vanillabazaar), so don’t forget to leave us a like and a comment!


- 144g defrosted frozen mango or fresh mango
- 120ml of canned coconut milk (shake before you use it)
- Zest and juice of one lemon
- 4-6 tablespoons of agave
- 2 teaspoons of cornflour
- 1/4 teaspoon of turmeric
- 340g of vegan cream cheese
- 1 vanilla pod or 2 teaspoons of Vanilla Purity Extract from Vanillabazaar
- 120ml of vegan double cream (that you can whip)
- 150g ginger biscuits
- 50g vegan butter

Mango Curd:

- Start by blending all the mango curd ingredients until 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 and cover with cling film so it doesn’t form a skin.

- Bash biscuits using rolling pin and ziplock bag.

- Melt vegan butter and mix to combine ingredients in a bowl.

- In another bowl take the vegan cream cheese, vanilla pod/extract, juice of a lemon, agave and mix until combined.

- In a separate bowl whisk the vegan cream until it has soft peaks. Fold the whipped cream into the sweetened cream cheese mixture until combined.

- Take 6 glasses or ramekins and divide 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, then enjoy!

Mango Curd Cheesecake Pots

3 years ago
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