Mango Cheesecake
Mango Cheesecake
Ingredients
Base
- 1 cup almonds
- ½ cup desiccated coconut or coconut flakes
- 2 cup raisins (or any dried fruit that’s a bit sticky ie figs, dates, apricots)
- ½ tbsp. molasses
- 1 tbsp coconut oil
Top
- 2-2.5 cups cashews, soaked overnight and drained (I did 2 cups but the recipe says 2.5)
- 1 cup coconut cream, or the hard bit out of the can of coconut milk
- ¾ cup coconut oil
- ¼ cup mango jam (or anything sweet and sticky)
- 2 cups mango (fresh, frozen or canned)
- Juice of 2 lemons (you can also add zest too if you like)
Method
Place all the base ingredients in a food processor and blend until you have a biscuity consistency, it
sticks together but isn’t gooey. Put this in the bottom of a cheesecake dish or whatever you have to
hand and can use (flan dish, muffin moulds…etc). Spread out evenly and chill for about 40 minutes.
Next place all the topping ingredients in the food processor and blend until smooth. Check for
sweetness, tartness – should be a mix of sweet but with some sharp citrus in there too. Adjust as
necessary. Pour over the top of the base, cover with clingfilm and freeze for at least 3 hours.
Defrost at room temperature for 20 minutes before serving, or you can place in the fridge for 1 hour
before serving.
Serve on its own in slices or with some slices of mango on top, or mango coulis. Prepare for
everyone to admire your cooking goddess.
sticks together but isn’t gooey. Put this in the bottom of a cheesecake dish or whatever you have to
hand and can use (flan dish, muffin moulds…etc). Spread out evenly and chill for about 40 minutes.
Next place all the topping ingredients in the food processor and blend until smooth. Check for
sweetness, tartness – should be a mix of sweet but with some sharp citrus in there too. Adjust as
necessary. Pour over the top of the base, cover with clingfilm and freeze for at least 3 hours.
Defrost at room temperature for 20 minutes before serving, or you can place in the fridge for 1 hour
before serving.
Serve on its own in slices or with some slices of mango on top, or mango coulis. Prepare for
everyone to admire your cooking goddess.
Note from our Chef Ruth
Mangoes are in season in Benissiva, and we have a glut of them. I wasn’t sure what to do, but this
was literally everyone’s absolute favourite thing so far, and its utterly delicious and not hard to do. I
will be making this again on a regular basis. You need a bit of time as it requires some chilling and
freezing time but can easily be done ahead and left in the freezer until you need it. The original
recipe is from Instagram from @lizziewagz who is a fab vegan dessert and breakfast cook. I’ve
adapted it to what we have here but you could do either with probably as good an outcome.
I’ve kept the cup measurements because this is what I did – but basically don’t worry too much
about this – find any cup you like and so long as your ratios are the same (ie you use the same cup)
you’ll be fine.
You can substitute the fruit too, to whatever you have. Play around with the fruit flavours, just keep
similar quantities.
was literally everyone’s absolute favourite thing so far, and its utterly delicious and not hard to do. I
will be making this again on a regular basis. You need a bit of time as it requires some chilling and
freezing time but can easily be done ahead and left in the freezer until you need it. The original
recipe is from Instagram from @lizziewagz who is a fab vegan dessert and breakfast cook. I’ve
adapted it to what we have here but you could do either with probably as good an outcome.
I’ve kept the cup measurements because this is what I did – but basically don’t worry too much
about this – find any cup you like and so long as your ratios are the same (ie you use the same cup)
you’ll be fine.
You can substitute the fruit too, to whatever you have. Play around with the fruit flavours, just keep
similar quantities.
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