Ingredients
1 ripe mango, diced
1/2 cup unsweetened shredded coconut
1/2 cup plain low-fat Greek yogurt
1/4 cup light coconut milk
2 tablespoons honey or pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon lime zest
1/4 cup crushed unsalted almonds or walnuts (for the crust)
2 tablespoons rolled oats (optional for crunch)
Fresh mint for garnish

Instructions
In a small bowl, mix the crushed almonds (and oats if using) to create a light “crust” layer. Spoon it into the bottom of small dessert cups or jars.
In another bowl, whisk together the Greek yogurt, coconut milk, honey, vanilla, and lime zest until creamy and smooth.
Layer the coconut “cheesecake” mixture over the nutty crust in each cup.
Top generously with diced fresh mango.
Sprinkle shredded coconut on top and garnish with a small sprig of mint.
Chill in the fridge for at least 30 minutes before serving for a refreshing, tropical, no-bake cheesecake experience — without the heavy fats or added salts.