Coconut-mango cheesecake without a base

Ingredients for 1 servings:

• 75 g sugar
• 50 g butter
• 1 pack of pudding powder, of your choice
• 2 eggs
• 500 g low-fat curd cheese
• 100 ml coconut milk, unsweetened
• 100 g mango pulp, from the can
• 2 tbsp desiccated coconut
• 1 tbsp semolina for the mold
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes

for a small springform pan

Cream the butter and sugar until creamy. Add the custard powder and beat until smooth. Beat in the eggs, one at a time. Add the coconut milk, half of the desiccated coconut, and the quark and beat to combine. Briefly stir in the drained mango at the end; the flesh is very soft and falls apart easily. Grease a small springform pan and sprinkle with the semolina and some desiccated coconut. Pour the mixture into the pan and sprinkle with the remaining desiccated coconut. Bake in an oven preheated to 170°C (fan assisted) for about 45 minutes on the middle rack, or until the mixture no longer wobbles when shaken. Allow to cool completely before eating. Approx. 154 kcal per serving.