"Sometimes, a Sunday afternoon needs a whole mango to be kept entirely for oneself, and eaten in one sitting.”
-- Alison Pill
Did you know that according to Salazar, There are mangoes that taste like citrus, coconut, pineapple, even honey? The variety is astronomical! And we get to work with them in this incredible dessert!
Vegan mango "cheesecake" with a smooth and creamy cashew base and a deliciously sweet tang of mango! It may take a little time to make, but it is well worth it!
12 Servings
1 Serving = 340 Calories. 21g Fat. 7.8g Protein. 33g Carbs.
Ingredients:
Base:
1 cup (160g) - Raw Almonds
1/2 cup (100g) - Pitted Dates (soaked in boiling water)
Mango filling:
2 cups (260g) - Raw Cashews (soaked in boiling water)
1 1/2 cups (150g) Mango (fresh or frozen)
1 cup (180g) - Dairy-free Yogourt
1/3 cup (115g) - Honey (for a completely vegan recipe, use: maple syrup, brown rice syrup, date syrup or if you can find it, Bee Free Honee)
1/3 cup (75g) - Coconut Oil
1/4 cup (60g) - Lemon Juice
1 tsp - Vanilla Extract
Pinch of Salt Mango
Gelee:
2 cups (200g) - Mango (fresh or frozen)
2 tbsp (30g) - Lemon Juice
1/4 cup (65g) - Orange or Peach Juice
1 1/2 tbsp (14g) - Corn Starch
Directions:
Begin by soaking the dates and cashews in separate bowls in boiling water for 10 minutes.
Once time is up, drain both and set the cashews aside.
Place the dates and almonds in a food processor and blitz on high until they start to form clumps.
Place the date/almond mixture in a parchment-lined 8x8 baking pan. With damp hands, to lessen the amount that sticks to you, pat the mixture down and to the corners of the pan. Once you have a flat surface, place it in the fridge or freezer until needed.
In a blender, put your cashews and the rest of the "cheesecake" filling. Blend until you have a smooth creamy consistency.
Take your base out of the freezer or fridge and pour the filling onto it. Smooth with a spatula or knife and place it into the fridge for 1 hour.
To make the mango gelee: A half hour before the cheesecake is ready, puree the mango until smooth.
Pour the mango into a stovetop pan and add the juices. Turn the heat to medium.
Create a cornstarch slurry with the cornstarch and a small amount of water. Once you see the mango mixture begin to bubble, add the slurry and quickly begin to stir for about 2 minutes.
Set the mixture aside until it has cooled down to approximately room temperature.
Take the cheesecake out of the fridge and pour the mango gelee over it, making sure the the entire surface is covered. Place in the fridge for a minimum of 4 hours, but overnight would be best.
Using a hot knife, cut the cake into 12 individual bars and serve! Enjoy!
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