Mango and cardamom cheesecake
‘This creamy, no-bake dessert is inspired by Indian flavours, the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.’
For the base:
● 30g pistachios
● 30g desiccated coconut
● 65g unsalted butter
● 25g coconut oil
● 190g speculoos biscuits
For the cheesecake:
● 10 cardamom pods
● 200ml double cream
● 55g icing sugar
● 1 tsp vanilla bean paste
● 600g cream cheese
● 2 tbsp runny honey
● 185g canned, sweetened mango purée
To decorate:
● 1 fresh mango or a 425g (before draining) can of mango slices
● 1 tbsp runny honey
● A small handful of pistachios
First, make the base. Place the pistachios and desiccated coconut in a frying pan over a low heat and toast, stirring, for
