No Bake Mango Cheesecake Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups of almonds ((286g))
- Β½ cup dates ((75g))
- Β½ cup shredded coconut ((40g))
- β cup coconut oil (melted (80ml))
- β tsp of himalayan pink salt ((0.62g))
- 3 cups of raw cashews (soaked (387g))
- Β½ cup of coconut oil (melted (118ml))
- β cup organic maple syrup (or use coconut nectar, agave syrup (158ml))
- Β½ cup of water ((118ml))
- Β½ tsp of vanilla (extract or powder (2.5g))
- β tsp of himalayan pink salt ((0.62g))
- 2 cups of sweet mango chunks (chopped (or 1 large mango) heaped (330g))
- Β½ tbsp agar agar powder ((8g))
- ΒΌ cup hot water ((60ml))
Method
- Line the base and perimeter of anΒ 8'' or 9'' spring form pan with parchment paper and set aside.
- Using a food processor with an S blade and pulse the almonds, date and coconut to make a fine consistency.
- Then pour in the coconut oil and pulse until you should be left with a slightly moist pliable dough, if not add some water, a tablespoon at a time.
- Pour the crumbly mixture into the lined spring form pan and using the back of a spoon to press down firmly to create the base..
- Place the base in the freezer as you continue to make the filling/topping.
- Meanwhile place the cashew nuts, vanilla, syrup, coconut oil, water and pink salt into a blender and process until a creamy consistency is formed (add more water but no more than a ΒΌ cup at a time, if required).
- Pour the filling onto the base then allow the filling to set in the freezer for 1-2 hours before moving onto the next step.
- Puree the mango chunks in a blender to create a smooth consistency.
- Then add the mango puree to a small saucepan on medium heat, mix together the agar agar with hot water then stir it into the puree.
- Continue to simmer the puree for 5 minutes, then set aside and allow to cool down
- Take the baking tin out of the freezer and pour the mango puree on top of the filling.
- Finally freeze the entire cheesecake for at least 8 hours or overnight.