Mini Mango Cheesecake

This mini mango cheesecake is quick, nourishing, and naturally sweet—ready in just 30 minutes and delicious served warm or chilled. Made with cottage cheese, egg and fresh mango, it’s high in protein, gluten-free, and contain very little added sugar, making it suitable for breakfast, post-workout snack or a light dessert. The mango provides a creamy texture and tropical flavour, while the fine polenta helps the cheesecake set gently. You can also swap the polenta for ground almonds if you prefer an even higher-protein, grain-free version. Simple, wholesome and wonderfully satisfying!

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

150 g cottage cheese
1 large egg
Flesh of ½ mango
3 Tbsp fine polenta cornmeal
2 Tbsp coconut sugar or honey

Method

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