Mango cheesecake pots

For base:

1. Pour 120g oats into a mixing bowl, then add in the melted butter and 50g of brown sugar / sweetener
2. Mix well until the mixture is sticky, (not runny)
3. Now separate the mixture into 6 ramekins / pots and compress until evenly spread

‍

For the topping:

1. Add the creme fraiche, chopped mango and the remaining brown sugar into a mixing bowl and blend or crush well until smooth
2. Now pour on top of the bases and leave in the fridge to set overnight
3. Optional - add a mint leaf for decoration

‍

‍Makes 6 pots, calorie information is based on 1 pot

‍