Dreamy Raw Mango Cheese Cake

This cheese cake is refreshing and delicious. I absolutely love the flavors of the mango with nut cream in this dessert, it’s amazing! I first created this recipe about 7 years ago, and have made a several times over the years. It’s definitely a recipe to refer back to time and time again. Enjoy!
2 cups raw almonds
1 cup raw macadamia nuts
1/2 tsp organic vanilla extract
1 cup pitted Medjool dates
drizzle raw agave nectar
dash pink Himalayan salt
3 T orange zest (optional)
Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.
2 cup raw cashews (soaked for 8 hours)
1 cup coconut flesh (young Thai coconut)
3/4 cup raw honey or agave nectar
2/3 cup coconut oil (lightly warmed)
1 tsp organic vanilla extract (non-alcoholic)
1/4 cup coconut water (more as needed)
1/2 tsp pink Himalayan salt
drizzle raw agave nectar
2 cups fresh, ripe mango (chunks)
3 T lecithin
3 T orange zest (optional)
Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.
3 stems Irish Moss (soaked)
1/4 cup purified water
1 T coconut butter (melted)
1 mango (peeled, stoned, and chopped)
In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.
Suggested Garnish:
Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.

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