Creamy Mango Cheesecake

Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.

Mix together the oats, butter and honey. Press the mixture into the base of a 20cm loose-bottomed cake tin.

Bake for 12-15 minutes, until lightly browned. Then cool.

Peel, stone and roughly chop the mango.

Place the chopped mango, cheese, yogurt and lime rind in a blender or food processor and process until smooth.

Heat the apple juice until boiling, sprinkle the gelatine over it, stir to dissolve, and then stir into the cheese mixture.

Pour the cheese mixture into the tin and chill until set.

Turn out onto a serving plate and decorate the top with the mango and lime slices.