Instructions

1. Place the mango flesh, egg, and cottage cheese into a blender. Blend for a few seconds until smooth and creamy.
2. Add the polenta and gently mix until combined, then stir in the coconut sugar or honey.
3. Let the mixture rest for 5 minutes to thicken slightly.
4. Spoon the batter into two small silicone moulds or shallow mini tins.
5. To cook in an air fryer: set it to 180°C and bake for 15 minutes, or until golden on top and just set in the centre.
6. To bake in the oven: preheat it to 180°C (160°C fan). Bake for about 20 minutes, until golden and firm.
7. Allow to cool slightly in the moulds before removing.
8. Serve warm or chilled, topped with chopped fresh mango and a drizzle of honey if desired.