Raw Vegan Mango Cheesecake Recipe
ENJOY MY FREE RAW VEGAN MANGO CHEESECAKE RECIPE! Tempt your taste buds and experience the unforgettable moistness of fresh mango and coconut cream. Made with the finest ingredients and finished with sophisticated edible flowers, this cake is a work of art. For your convenience, I hyper-linked less usual ingredients to Amazon where you can get them easily.
6″ round cake, serves up to 8
- ± 1/2 cup almonds (or brazil nuts)
- 100g Medjool dates, stoned (choose those big, fat, juicy ones)
- 1 tsp vanilla powder (or 1cm piece of vanilla bean)
- 50g mulberries
- 350g cashew or macadamia nuts (well soaked for 2 hours, rinsed with fresh cold water)
- 100 ml agave syrup (or carob fruit syrup, maple, etc – must be light in colour)
- 5 tbsp lemon juice
- 5 tbsp coconut oil (or cocoa butter), melted
- 1/2 tsp Himalayan pink salt (or Celtic salt)
- coconut milk (if necessary)
- 150g fresh mango
- 30g dried mango, soaked
- 1 ripe banana
- 1 tbsp coconut oil
- 2 tsp psyllium husk
- 1/4 – 1/2 tsp turmeric (optional for intensive yellow colour)
- 6″ springform
- baking paper
- food processor or grinder. I recommend Nutri Ninja Blender Duo
- small palette knife
- silicon spatula
Crust: Place “crust” ingredients in grinder or food processor and blend until it’s become sticky pastry but not oily. Place the pastry in a springform lined with baking paper. Set aside.
Cheese cream: Blend cashew nuts with agave, lemon juice, vanilla, coconut oil, cocoa butter and salt in a blender, add a splash of coconut milk to make sure the ingredients will be well mixed. It might take up to 10 minutes to achieve really nice, grain-free, cream. Pour on top of the crust. Chill to set.
Mango puree: Blend all the ingredients and add a bit of turmeric as you go (but not too much if you don’t want “curry” version :). Taste and adjust sweetness but adding 1/4 tsp syrup.
Freeze the cake for about 2 hours before serving.