A deconstructed skinny version of a cheesecake is THIS. Hung curd provides all the creaminess, the spice of ginger contrasts beautifully against the luscious mango. My favourite part of this recipe is the very sophisticated part of crumbling the digestive biscuits – I call it anger management (against covid 19?). I can assure you, that this is every bit of kitchen therapy in a dessert!
Again, this dessert is a versatile – you can add and subtract any ingredients. The digestive biscuit is from a ready pack, so doesn’t need any added sugar. If you increase the amount of coconut oil (or melted butter), you can easily press down the crumb to create a base into a pie mould. But for me, life is about being stress-free and easy, and this is what I prefer to do.
If you’re gluten free, you can go for gluten free granola – this does a similar job for the crunch factor!
- 8 digestive biscuits
- ½ tbsp coconut oil
- 2 tsp grated ginger
- 1 cup hung curd
- 1 tbsp honey
- 1 tsp vanilla extract
- desiccated coconut
- 1-2 tbsp fresh mango
- fresh mint sprig
- Place the biscuits in a ziplock and fasten shut
- Take a ladle of heavy big spoon and bang on the ziplock, to crush the biscuits into a crumb
- Empty out the ziplock into a mixing bowl
- Add coconut oil and 1 tsp grated ginger and combine
- Place the mixture into the two serving glasses
- Next, take stir honey and vanilla extract and remaining 1 tsp ginger into the hung curd
- Divide the mixture between the two glasses
- Top with fresh mango pieces, desiccated coconut and garnish with fresh mint leaves