Mini raw mango cheesecakes

With a delicious combo of mango and coconut, these dairy-free cheesecakes are ready to tango.

12

20m

Note: + 4 hours soaking, 3½ hours freezing & 15 mins standing time

0m

Ingredients

  • 1 1/2 cups (225g) cashews
  • 1/2 cup (70g) pistachios
  • 1/2 cup (40g) shredded coconut
  • 4 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 1/2 mango, stoned, peeled, chopped (about 1 cup)
  • 2 tbs coconut oil, melted
  • 2 tbs maple syrup
  • 2 tbs lime juice
  • Pinch of ground turmeric
  • Chilled coconut cream, extra, whipped, to serve
  • Chopped mango, extra, to serve
  • Frozen blackberries, to serve

Method

STEP 1

Place the cashews in a large bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.

STEP 2

Meanwhile, grease a 12-hole, ½-cup (125ml) silicone muffin pan. Place pistachios and shredded coconut in a food processor and process until finely chopped. Add the date and process until very finely chopped and mixture is firm. Spoon evenly among the prepared holes. Use the back of a spoon to smooth the surface. Place in the freezer for 30 mins to set.

STEP 3

Drain the cashews and place in a blender with coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric. Blend until very smooth and creamy. Divide evenly among the bases in the pan. Smooth the surface. Place in the freezer for 3 hours or until firm.

STEP 4

Remove from the freezer. Set aside in the pan for 5 mins before transferring to a serving platter. Set aside for 10 mins to soften slightly.

STEP 5

Top with the extra coconut cream, extra mango and blackberries and serve immediately.

Dietary information

Vegan
Vegetarian
Gluten-free
Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.