homemade mango cheese danish (grain free, scd diet)

a homemade danish that’s grain free and refined sugar free, made with a honey-sweetened dry curd cottage cheese filling and a mango jam.

These did not last long in my house, and honestly, I may have been the biggest culprit (but then again, I usually am). I guess that’s just me praising me (!). I have always been a sucker for a danish. And while I may no longer be able to have the sugary and flaky danish dough of years bygone, I can still do my best to recreate the feeling using the ingredients I do eat, namely, almond four and coconut flour.

I was inspired to make these little round danishes with a cheese and jam filling after seeing several of my fellow Instagrammers do something similar (shout out to my girl @dear.lucee). Of course, mine had to do be SCD friendly, grain free, and refined sugar free, which is not the easiest feat.

Actually, first I made a fresh batch of these cheese danish known as cheese bagelachs (I am trying to put everyone on!!!). These are so good. But I took the base of this cheese bagelach recipe and used it to create these mango cheese danish.

The dough for these danish are identical, but the filling is where things differ. Nonetheless it has that same honey-sweetened cheese that is so satisfying and delicious, especially when baked (and then again warmed up before you enjoy one– although it’s also really good cold!).

You do need dry curd cottage cheese for this recipe, and quite a bit of it, but it’s worth the hunt! I have not tried making these with dripped 24-hour SCD yogurt or greek yogurt, although it may be (usually is!) a suitable swap, I simply haven’t done it yet.

I will say though, you need not stick to mango jam if mango jam isn’t your thing, but for some reason that sounded appealing to me, giving the danish a bit of a summer-y and tropical flare. Nonetheless these would be just as good with any ready-made jam you have on hand, or your own homemade strawberry/blueberry/raspberry jam etc. The possibilities are definitely endless when it comes to the jam accoutrement.

These are such a treat in the morning, I’ve been eating them with my morning yogurt for the whole week and it’s been such a pleasure to wake up and a have danish. They are really good with a dollop of extra jam or a dollop of yogurt on the side, and they do keep extremely well in the freezer or fridge– you can enjoy them cold or warm them up and get them nice and toasty.

Find the full recipe and detailed instructions below. If you try this recipe, please drop me a comment and let me know how it went! You can follow me on IG for more daily grain free inspo @grainfreee.

A few more recipes if you’re looking for some yummy danish-related inspo:

• APPLE CHEESE DANISH
• BLUEBERRY CREAM CHEESE DANISH
• HOMEMADE CHEESE BAGELACH
• LEMON CURD LOAF
• CLEMENTINE CURD & STRAWBERRY MUFFINS

mango cheese danish: ingredients

mango jam

• 1 cup frozen or fresh mango (if frozen, microwave until softened)
• 1/4 cup honey
• squeeze of lemon

cheese filling

• 1/2 cup dry curd cottage cheese (sub in thick, greek yogurt – if SCD, strain your yogurt for 24 hours)
• 1 egg yolk
• 1/2 tsp pure vanilla extract
• 2 tbsp honey

danish dough

• 1/2 cup + 4 tbsp coconut flour
• 6 tbsp almond flour
• 1/2 cup dry curd cottage cheese (sub in thick, greek yogurt – if SCD, strain your yogurt for 24 hours)
• 2 eggs + 1 egg yolk
• 1/3 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda

mango cheese danish: how to

mango jam

1. blend the softened mango until pureed in the food processor.
2. add in honey and lemon, blend.
3. remove from food processor and transfer puree to a pot, simmer on stovetop until thickened, 10-15 minutes. start at medium heat and turn down once it begins it to bubble.

cheese filling

1. in a clean food processor, place all your ingredients and blend until smooth and combined.
2. remove the filling from the food processor, transferring to a small bowl and setting aside in fridge or freezer. clean food processor out once again as you need to use it one last time!

danish dough

1. in a clean food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
2. remove dough from food processor and form into ball/log wrapped tightly in parchment paper. place in freezer for at least two hours, until it’s very cold and firm– i tend to make the dough the day before i want to make my danishes and leave the cheese + dough in the freezer overnight so they’re both very easy to manipulate the next day.

make your danish

1. once the dough and everything is ready, take a piece of parchment and place it atop your baking sheet, you can work directly on your baking tray if you don’t want to have to lift up these danishes too much before baking (although they are delicate prior to baking, they are moveable still!).
2. rip off a piece of your dough and roll it into a small circle shape, approx 3-4 inches wide/long, and then press down in the middle of the circle to create a small indentation, while still leaving an edge around the circle that is raised.
3. inside the indented part of your circle, you’ll spoon in your cheese filling (it will be liquid-y but it will harden when baked), and then add a dollop of mango jam in the middle.
4. now, with the edge of your dough, you can press it in a bit, and proceed to use a fork to press down along the edges of the dough to create your little lines all around the edges of the danish.
5. repeat this process until dough is all done, i made approx eight danishes total. you may have extra jam, which you can add to the top of the danish after or even include to serve with the danish, if you do.
6. bake the danishes in a preheated oven at 350 for 25 minutes, until the edges are slightly golden brown.
7. remove from and oven allow to cool completely. do not attempt to move the danishes until they are completely cooled.

Print Recipe

mango cheese danish (grain free, scd diet)

a homemade danish that's grain free and refined sugar free, made with a honey-sweetened dry curd cottage cheese filling and a mango jam.

Course: Breakfast, Dessert, Snack

Servings: 8 danish

Author: rose of grainfreee.com

Ingredients

mango jam

• 1 cup frozen or fresh mango if frozen, microwave until softened
• 1/4 cup honey
• squeeze of lemon

cheese filling

• 1/2 cup dry curd cottage cheese sub in thick, greek yogurt – if SCD, strain your yogurt for 24 hours
• 1 egg yolk
• 1/2 tsp pure vanilla extract
• 2 tbsp honey

danish dough

• 1/2 cup + 4 tbsp coconut flour
• 6 tbsp almond flour
• 1/2 cup dry curd cottage cheese sub in thick, greek yogurt – if SCD, strain your yogurt for 24 hours
• 2 eggs + 1 egg yolk
• 1/3 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda

Instructions

mango jam

• blend the softened mango until pureed in the food processor.
• add in honey and lemon, blend.
• remove from food processor and transfer puree to a pot, simmer on stovetop until thickened, 10-15 minutes. start at medium heat and turn down once it begins it to bubble.

cheese filling

• in a clean food processor, place all your ingredients and blend until smooth and combined.
• remove the filling from the food processor, transferring to a small bowl and setting aside in fridge or freezer. clean food processor out once again as you need to use it one last time!

danish dough

• in a clean food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
• remove dough from food processor and form into ball/log wrapped tightly in parchment paper. place in freezer for at least two hours, until it's very cold and firm– i tend to make the dough the day before i want to make my danishes and leave the cheese + dough in the freezer overnight so they're both very easy to manipulate the next day.

put your mango cheese danishes all together now

• once the dough and everything is ready, take a piece of parchment and place it atop your baking sheet, you can work directly on your baking tray if you don't want to have to lift up these danishes too much before baking (although they are delicate prior to baking, they are moveable still!).
• rip off a piece of your dough and roll it into a small circle shape, approx 3-4 inches wide/long, and then press down in the middle of the circle to create a small indentation, while still leaving an edge around the circle that is raised.
• inside the indented part of your circle, you'll spoon in your cheese filling (it will be liquid-y but it will harden when baked), and then add a dollop of mango jam in the middle.
• now, with the edge of your dough, you can press it in a bit, and proceed to use a fork to press down along the edges of the dough to create your little lines all around the edges of the danish.
• repeat this process until dough is all done, i made approx eight danishes total. you may have extra jam, which you can add to the top of the danish after or even include to serve with the danish, if you do.
• bake the danishes in a preheated oven at 350 for 25 minutes, until the edges are slightly golden brown.
• remove from and oven allow to cool completely. do not attempt to move the danishes until they are completely cooled.