I think that April and the beginning of Mai have surprised us all with the beautiful sunny weather. If not for the calendar in my kitchen and the small green leaves on the trees, you could think that it is June, and you should pack your holiday baggage. The first colourful flowers are so beautiful that I decided to make my table suit the weather and prepared a sunny colourful dessert: mini mango cheesecakes with pomegranate and blueberries. They don't need baking and are light and refreshing and excellent for a sunny spring afternoon.

Ingredients (6 mini cheesecakes)
1 big ripe mango
4 teaspoons of gelatine
250g of mascarpone cheese
100g of oat cookies without sugar
50g of butter
2 tablespoons of maple syrup

Crumble the cookies very thoroughly and mix them up with the melted butter and maple syrup. Put one and a half teaspoons of the mixture into each of 6 silicon pastry cases and knead. Leave in the fridge to set. Put 3 teaspoons of gelatine into hot water and mix it in until the gelatine is dissolved. Wash the mango, peel it and remove the stone. Blend the flesh thoroughly. Mix half the mango with the mascarpone cheese and the dissolved gelatine. Pour the mixture into the silicon pastry cases leaving 1 cm at the top of the pastry cases. Leave in the fridge to gel. Dissolve the rest of the gelatine in a small amount of hot water and mix it with the rest of the mango. Put it on top of the cheese layer. Decorate with the pomegranate, blueberries and leave in the fridge to gel.

Enjoy your meal!

Try also
Cheesecake muffins for my son
Mini cheesecakes with strawberries
Children in the kitchen: the simplest small cheese cakes with jelly