Mini raw mango cheesecakes
With a delicious combo of mango and coconut, these dairy-free cheesecakes are ready to tango.
Note: + 4 hours soaking, 3½ hours freezing & 15 mins standing time
- 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
Place the cashews in a large bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
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.
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.
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.
Top with the extra coconut cream, extra mango and blackberries and serve immediately.