Mango & Coconut Vegan Cheesecake

mango vegan cheesecake

This beautiful tropical Mango & Coconut Vegan Cheesecake is packed full of flavour and nutritional goodness. Mangoes are an excellent source of vitamin C, beta-carotene and antioxidants that help promote glowing healthy skin. This wholesome gluten-free and dairy-free cheesecake is loaded with plant-based protein, zinc, healthy fats and dietary fibre. This cheesecake makes a delicious afternoon treat with a cup of tea or a healthy dessert.

Mango & Coconut Vegan Cheesecake


Crust:
10 medjool dates
1/2 cup desiccated coconut
1/4 cup coconut oil, melted
1 ½ cup mixed nuts (almonds, hazelnuts, brazil nuts, pecans)
Filling:
450g mango flesh (fresh or frozen)
1 x 400ml can coconut cream
2 cups raw cashew nuts
Juice of 2 limes
2 Tbsp coconut oil, melted
3 Tbsp raw honey or coconut nectar
1 tsp vanilla bean paste or extract
Topping:
¾ cup mango puree (around 1 ½ cups diced mango pieces)
Juice ½ lime
¼ cup cold water

1 1/2 tsp agar-agar powder


Method:

  1. Soak cashews overnight in cold water or hot water for 2-3 hours. Drain well.
  2. To make the crust place dates, coconut nuts, coconut oil and honey in your food processor and blitz until you have a fine crumbly mixture that sticks together.
  3. Press mixture into the base of a cake tin lined with baking paper. Put in the freezer for 40 minutes.
  4. Place all filling ingredients in to the food processor and blend until well combined and a creamy consistency. Pour mixture over the base and put it back in the freezer for 2 hours, until set.
  5. Place water in small saucepan and sprinkle with agar-agar or gelatin and let sit for 5 minutes. Bring to boil and take off the heat. Allow it to cool for 5 minutes.
  6. Whisk through mango puree and lime juice.
  7. Pour mixture over your cheesecake. Make sure it’s evenly covered and put it back in the freezer for 30 minutes to set.
  8. Transfer your cheesecake to the fridge for a couple of hours before serving so it softens up. Top with sliced mango pieces or flaked coconut to serve.

TIP: You can substitute agar for gelatin powder in equal amounts. One teaspoon of gelatin or agar will set 1 cup of liquid.

TEA PAIRING: This tasty vegan cheesecake pairs beautifully with a pot of Bodhi Organic ZesTEA or PositiviTEA.

mango coconut vegan cheesecake

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