• 115g organic gluten-free rolled oats
  • 3 tbsp butter (goats)
  • 2 tbsp clear organic raw honey
  • 1 large ripe mango
  • 300g cheese (goats)
  • 150g coconut milk yogurt
  • Finely grated rind of 1 small lime
  • 3 tbsp apple juice
  • 4 tsp powdered vegetarian gelatine
  • Fresh mango and lime slices, to decorate


  • STEP 1
    Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.
  • STEP 2
    Mix together the oats, butter and honey. Press the mixture into the base of a 20cm loose-bottomed cake tin.
  • STEP 3
    Bake for 12-15 minutes, until lightly browned. Then cool.
  • STEP 4
    Peel, stone and roughly chop the mango.
  • STEP 5
    Place the chopped mango, cheese, yogurt and lime rind in a blender or food processor and process until smooth.
  • STEP 6
    Heat the apple juice until boiling, sprinkle the gelatine over it, stir to dissolve, and then stir into the cheese mixture.
  • STEP 7
    Pour the cheese mixture into the tin and chill until set.
  • STEP 8
    Turn out onto a serving plate and decorate the top with the mango and lime slices.

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