Julie Goodwin’s little mango cheesecakes

Preheat the oven to 130°C (110°C fan-forced), spray a 12-hole (¾ cup/180ml capacity), loose-base dessert pan with oil spray.

Place the coconut, sugar and egg whites in a medium bowl and mix well. Divide the mixture among the pan holes and press over the bases. Bake for about 40 minutes or until lightly golden around the edges; set aside to cool.

Blend the ricotta and extra sugar in a food processor until smooth.

Remove the flesh from 2 of the mangoes and coarsely chop. Add the chopped mango to the ricotta mixture in the food processor and blend until smooth. Add yogurt, lemon rind and juice; blend to combined.

Add 2 tablespoons of cold water to a cup. Sprinkle over gelatine, then add 1 tablespoon of boiling water and stir until dissolved. Add the dissolved gelatine to the mango mixture and blend to combine, scraping down the sides to ensure it is evenly mixed.

Spray the sides of the pan holes again with oil spray to make unmoulding easier. Divide the mango mixture evenly among pan holes. Refrigerate for several hours (at least 4 hours or preferably overnight) until set.

Just before serving, peel the remaining mango and slice thinly. Remove cheesecakes from the pan, remove bases and arrange the sliced mango on top.