Mango season is here! I've been planning on making a decadent mango dessert for the last few weeks so when I spotted some super sized local mangoes at the market on the weekend I decided that I couldn't wait any longer. This raw vegan cheesecake is dairy, egg, gluten and refined sugar free and, most importantly, delicious! It is packed full of plant based goodness and would make a perfect Christmas Day dessert.
I topped this one with passionfruit and blueberries but you could use any other fruit you like. It would be delicious with some extra sliced mango on top, pomegranate, strawberries and raspberries would look beautiful too. I personally think mango and passionfruit are a match made in heaven and I love the way the juicy passionfruit acts as a bit of a sauce and the tartness balances the creaminess of the mango filling. So much yum!!! Remember you need to start this recipe a day ahead as it needs to set in the freezer overnight. Enjoy!
Ingredients for base
1¼ cups almonds
½ cup shredded coconut
¾ cup medjool dates, pitted
The zest of 1 lime
¼ tsp sea salt
1 Tbsp coconut oil
Ingredients for filling
2½ cups cashews (soaked for 2 hours, drained and rinsed)
1 cup coconut milk
1 cup coconut oil, melted
2 cups (340g) mango, roughly chopped (I used the flesh from 1 large mango but you may need 2 if they are smaller in size)
¼ tsp sea salt
½ cup + 1 Tbsp rice malt syrup (or honey)
The flesh and juice of 2 limes
¼ tsp ground turmeric (this helps enhance the yellow colour of the filling but you can't taste it)
The pulp of 6 passion fruits
2 cups of blueberries
Alternatively you could use raspberries, strawberries and/or an extra mango, peeled and sliced into segments.
To make the base, blend the almonds and shredded coconut in a food processor until combined.
With the motor running, add the pitted dates one by one. Then add the remaining base ingredients and blend until well combined.
Place this mixture into a 20cm springform cake tin lined with baking paper. Press the mixture down with a spatula until flat and firm. Place in the freezer while you make the filling.
To make the filling, add all filling ingredients (except the mango and turmeric) to a high powered blender or food processor (I use my Vitamix for this job) and blend until smooth and creamy. You may need to scrape down the sides of the blender a few times to remove any lumps.
Add the remaining filling ingredients and blend again until beautifully smooth.
Pour the creamy filling on top of the base and smooth out the surface with a spatula to remove any air bubbles, if necessary. Place in the freezer overnight to set.
About 20-30 minutes before you wish to serve this dessert, remove it from the freezer and place it into the fridge. This will allow it to defrost a little so that it is easier to slice. When you're ready to serve, carefully remove the cheesecake from the springform pan and place it onto a serving plate. Top with passionfruit, blueberries or your fruit of choice. Slice into individual portions and enjoy! If you have any leftover (I doubt it!) you can keep it stored in a container in the freezer.