MANGO COCONUT CHEESECAKE

INGREDIENTS

• 150g ANZAC biscuits
• ¼ cup desiccated coconut
• 80g melted butter
• 250g cream cheese, room temp
• ½ cup sugar
• 1 vanilla pod, scraped
• ½ cup sour cream
• ½ cup coconut yoghurt
• 2 mangos, sliced
• Toasted coconut flakes
• Fresh mint

METHOD:

1. For the ANZAC coconut crumb base, place the biscuits and coconut into the Food Processor and blitz for 20 seconds until well combined. Pour in the melted butter and mix again. Place the biscuit mixture into 4 separate glasses.
2. For the filling, place the cream cheese, sugar, vanilla, sour cream and coconut yoghurt in a bowl and using a hand mixer, beat until mixed and well combined.
3. Fill each glass with the cream cheese mixture until half full. Add a thin slice of mango and then add more cream cheese mix. Top with a few slices of mango, toasted coconut and mint. Place in the fridge for an hour or until ready to serve.