Recipe Directions

Part 1: Crust

Ingredients

2 cups almonds (unsoaked) 1/2 tsp vanilla, 1/8 tsp salt, 3 tbsp agave nectar, 2-3 orange zest

Place all the ingredients in the food processor except the orange zest. Process until fine crumbs but not to wet. Add in the zest and pulse. You should smell the zesty aroma of the orange zest with the almond. Yum! In the pan, place a parchment paper at the bottom of the spring form and lock the sides. Oil the bottom with some coconut butter or oil for easy removal once the cake is ready to cut. Press the crust down at the bottom then refrigerate while making the filling.

Part 2: Filling

Ingredients

2 cups soaked cashews, 1 cup unsoaked cashews, 1 1/2 cup of home made almond milk, 1 1/2 cup of chopped ripe mangoes, 1/2 cup of agave nectar, 1 tsp vanilla, 1/2 tsp salt, 3 tbsp of lecithin, 3/4 cup of coconut butter

Place all ingredients in a blender except lecithin and coconut butter. Blend well until smooth then add the lecithin and coconut butter. Blend until smooth. Take the pan out of the refrigerator and pour in the filling. Even the top out with spatula and slightly press down to get rid of air bubbles. Return to refrigerator and let it set about 1 hour.

Part 3: Mango Glaze Top

Ingredients

2-3 stems of Irish Moss, 1/4 cup filtered or purified or drinking water, 1 mango, chopped, 1 tbsp of coconut butter

Blend Irish Moss with water until gelatenous consistency and smooth. Add the mangoes and blend until smooth. Add the coconut butter last and blend until very smooth. Take out the setting cheesecake from the fridge and pour the glaze on top of the cheesecake. Set overnight.

Part 4: Assembly

If you have a melon baller, make some balls to garnish before serving to guests. Do not garnish until service because the fruits tend to discolor. Save the balls or cut up mangoes or even more orange zest for topping. Have fun with decorating in any form. I like mine simple with the mango balls at the edges but you can go crazy! Remove the cheesecake from the spring form and carefully slide the cheesecake out to a serving plate. Slice the cheesecake and enjoy a tropical paradise dessert!

Cheflandria's Thoughts

http://www.cheflandria.com

This dessert is dear to my heart because I created it from my love for tropical fruits. I love mangoes and wouldn’t mind having a cheesecake full of mango flavors. I had a nice trick for the crust that will bring out the citrus aroma of the cheesecake.

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Comments

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I made this cheesecake last night - what a wonderful recipe! THANK YOU! I used very ripe organic champagne Haitian mangoes and Coconut Cream concentrate/butter from Tropical Traditions. It doesn't taste nutty at all. It has a light, mango flavor and the glaze on top makes it so pretty. Such an awesome first recipe for my new spring form pan!

Careful, though - I only made a half batch (small pan) and it really heated up my Vitamix! Oh, the leftover glaze made a nice pudding-like snack!

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oh my, oh my, oh MY! Firstly, the filling is SO good! I want to eat it as a pudding. I am making this with peaches instead if mango as I have no mango. My family is here (all non raw...not even vegetarian) and I am planning on serving it to them after their STEAK DINNER! :) My 2 years old and I are having raw shish-kebobs and a salad.

This is in the freezer, ready to go and I can not wait!

thank you!

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Oh yes- he also omitted the lecithin, added 1/4 c more coconut oil.

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I got this made for me for my birthday- my partner rocks, and so does this recipe! He had to make a couple batces of the mango topping because all he could find were the irish moss flakes, and didnt know how much to use, and the first one turned out swampy.After that though- it was a HUGE hit at my birthday party!!!! Thanks!

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You know what envirochick...Check your nuts to make sure they aren't rencid, I made one the other day with some cashews I've had in the jar maybe a little too long and I could notice a more nutty flavor as well. Also, check online at sunfood.com and stuff like that for realllly raw cashews, those are the best!

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i made that with a few friends and it was pretty good...a bit nutty for my taste - maybe because i'm not all raw but mostly...the crust was amazing though! :)

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I made this the other day, and it was really good. I tasted the filling before adding the coconut butter, and it was yummy without it, so I left it out of the recipe. I would also love the filling even as a pudding without the crust on a day when I want something lighter, or in the summer or something. THANK YOU :)

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OMG I have to make that TONIGHT!!!!!!!

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Mad P: Thanks for the zest info!

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I have been dying to make this and I think I have all the ingredients now that I know I can do it without the Irish moss, or even without the topping. Thanks for the recipe, and thanks to everyone for the variations! I can't wait!

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achin70: zest of 3 oranges worked fine for me, I didn't measure.

Cheflandria: Thanks again!! and yeah, it actually has that nice gelatiny look and feel to it if you refrigerate it overnight without the irish moss. The only Irish moss I could find was in a flakey/dulse like consistency :-p Where do you get the stems? I just bought a spring form! So I can make it the right way from now on, lol.

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I have just made this minus the topping as I had no Irish moss or agar. I tell you, it tastes delish! (I cleaned the inside of the blender with my fingers!) I will make a mango sauce to go over the top instead.Thank you so much for this recipe! It was also really quick to make. Including the time it took to make almond mylk I made this in 25 minutes. Easy peasy! I used the zest of three oranges.

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Say, do you use the zest of 2-3 whole oranges? Or is it 2-3 teaspoons?

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Mad P, you make me feel like some mango cheesecake now, gotta make some more - thanks for sharing that! great job on the substitutes by the way - very cool, I have to take notes of that. :-)

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I made this for my potluck today and I didn't have a spring form so I just made 2 separate cheesecakes in pie dishes and I had plenty for both using these same proportions. I didn't use any Irish Moss, but I added a little honey to thicken and sweeten the glaze and it came out just fine. I made one pie with that glaze and one without and decorated them with thinly sliced mango pieces fanned into a flower in the middle.

The empty pie pans speak for themselves! EVERYONE loved it and I do believe this recipe may have single handedly added a totally new dimension to my raw arsenal. Thank you SO much for posting this!!!

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I first saw this one on thesunnyrawkitchen.blogspot.com

It is absolutely delicious! I used agar instead of irish moss and I froze for a cleaner cut (mine turned out too soft). It freezes well! Yes, this mango cheesecake is at the top of my list. People we served it to enjoyed it!

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I've been looking for a raw mango cheesecake recipe, so this perfect. Thanks so much, this recipe is going to the top of my to-make list!

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I made this cake yesterday and it came out pretty good. I think it is a bit on the heavier side, but it is still delisious. Thanks for sharing this recipe.

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Good question! I found this on rawguru.com: Lecithin is an emulsifier that allows fat and water to mix. It's also good for the brain!

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Ok thanks! What does lecithin do, is it like a thickener or something?

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You can probably try light colored molasses. It's the same consistency. If you leave it out, you can add more coconut butter in place of the lecithin. Hope that helps!

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Is there anything that can be used in place of the lecithin? Or can it be left out?

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Wow!!! This looks incredible. My mouth is watering already!

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This not only looks gorgeous, it looks absolutely delicious! And it seems simple to make...I can't wait to try it myself...yum, yum!!!

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Holy mackeral, this is awesome!

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