Raw Mango Cheesecake

Gluten free, dairy free, refined sugar free, vegan and absolutely wholesome and delicious!!

What you’ll need

Base:

  • 1 cup pecans
  • ½ cup macadamia nuts
  • 1 cup dates
  • 2 tbsp coconut oil

Mango Filling:

  • 3 cups cashews (soaked overnight)
  • 4 cups of frozen mango/flesh of 2 fresh ripe mangos
  • ½ cup coconut oil
  • Juice of 1 lemon
  • ¼ cup natural maple syrup
  • 1 tbsp vanilla extract

Topping:

  • Fresh passionfruit or any fruit of your choice

How to make!

  1. Place all base ingredients into a food processor and process until a fine consistency is formed. Press into base of a cake tin and set in freezer until firm. Should only need 15 minutes.
  2. Clean food processor then blend all filling ingredients until a creamy, thick texture is formed. Once the base is firm, pour in filling mixture. Set in freezer for approximately 2 hours or until firm.
  3. Spoon flesh from 2 passionfruit to top cheesecake.
  4. Store in freezer and remove 10-15 minutes before serving.

*Note: This recipe used to make 4 smaller cheesecakes, as pictured. Recipe designed to make one large cheesecake.