Ingredients

• 200ml/7fl oz double cream
• 2 tbsp mascarpone cheese
• 1 tbsp caster sugar
• 75g/2¾oz flaked almonds
• 100g/3½oz desiccated coconut
• 100g/3½oz flaked almonds
• 100g/3½oz desiccated coconut
• 55g/2oz butter
• melted
• ½ mango
• peeled and finely chopped
• 1 tbsp honey
• small pinch chilli flakes

Directions

• For the cheesecake
• whisk the cream with an electric hand whisk until ribbons are left when you lift the whisk out of the cream. Fold in the mascarpone
• sugar
• flaked almonds and desiccated coconut and place into the fridge to chill.
• Meanwhile
• for the base
• combine the base ingredients in a bowl and mix well to break up the almonds slightly. Press into the base of two 10cm/4in chefs' rings.
• Remove the cheesecake mixture from the fridge and use to almost fill the chefs' rings
• leaving a 1cm/½in gap at the top.
• For the mango topping
• mix together the mango
• honey and chilli in a bowl and spoon on top of the cheesecakes. Level off the tops with a palette knife and chill in the fridge for ten minutes.
• To serve
• remove the cheesecakes from the fridge. Holding the outside of the rings with a hot cloth
• place the cheesecakes onto serving plates and slide off the rings.