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Raw Mango Coconut Cheesecake

Updated: Feb 14

  • A wonderful delicacy of cheesecake with the taste of coconut and mango, it is very easy to prepare, you only need a few minutes to have a wonderful and decorative cake and to sweeten your hearts. Follow recipe.

Ingredients: 25 cm mold, easy total time: 50 min., 10 persons

For the Mango Purée:

  • 2 fresh mangoes, peeled and sliced

  • 2 Tablespoons lime juice

For the Base:

  • 450 g almonds, raw/3 cups

  • 150 g dates pitted /1 cup

  • 90 g coconut flakes shredded coconut/ 1 cup

  • 90 g rolled oats — gluten-free /1 cup

For the Coconut Cream:

  • 450 g cashews raw /3 cups

  • 240 g coconut butter /1 cup

  • 240 ml coconut milk /1 cup

  • 240 ml coconut oil /1 cup

  • 240 ml lime juice /1 cup

  • 8 Tablespoons coconut blossom sugar /120 g

  • 1 pinch of grated vanilla beans / optional

Preparation:
  1. Soak cashews, almonds, and dates in separate bowls for at least 4 hours before you start. Line a 25 cm mold with baking paper and set aside.

Mango Purée:

  1. Mash the mango in the food processor with 2 tablespoons of lime juice, until it becomes a smooth mixture, and set aside.

For the Base:

  1. Drain the soaked almonds and dates. Put them in a food processor, add coconut flakes or chopped coconut and pulse a few times, until you get a solid material that can be nicely shaped. Pour the almond paste into the mold and press firmly to smooth and harden the mixture.

For Coconut Cream:

  1. Drain the cashews and put them in a blender with coconut milk and lime juice and mix well until you get a smooth, creamy paste. Add coconut butter, coconut oil and coconut blossom sugar and continue to mix until you get a silky smooth texture.

  2. When you get the texture of the cream, pour it into the mold over the base and flatten the filling with a spatula. Then pour the mango purée over it, put the cheesecake in the fridge for at least 4 hours until it hardens. Remove 15 minutes before serving. Buon appetito!

NOTE: Coconut butter is firm, while coconut oil is melted. If your coconut oil is hard and firm, use it as for coconut butter and melt a little for coconut oil. You can also use agave syrup or, if you don't mind sugar, a little light brown sugar.

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