Raw Mango Cheesecake
This recipe is so smooth, creamy, light and refreshing with the flavor of mango and hint of coconut, making it perfect for a sunny afternoon (or anytime really!) If you don’t have access to fresh seasonal mango, try using organic dried mango soaked in water to soften the texture- the equivalent to 1 cup. Either way is delicious!
Ingredients
Base
¼ cup coconut
¼ cup soaked dates
¼ cup of pecans
Filling
1 cup of soaked cashews
½ a ripe mango
3 dried apricots soaked in water
3 tablespoons of coconut nectar
4 tablespoons of coconut oil
1 teaspoon of lime juice
½ cup of almond milk
Instructions
Base
Process all ingredients in your food processor until they are broken down and everything comes together. The mixture should be sticky and hold its form but still have texture.
Filling
Blend all ingredients in a high speed blender until smooth and creamy.
Pour the filling over the base and place in the freezer for 3-4 hours to set.
For decoration: I used 1 large ripe mango plus 2 Tablespoons coconut cream, 2 Tablespoons Irish moss and 4 mejool seeded dates. Blend until smooth.
Cover top of cheesecake with this topping after it is set.
This recipe fits a small 9cm cake tin, for a larger full size cake simply double or triple the recipe.
