You read it right, the spelling mistake is intentional! This dessert is so creamy and moreish without the saturated fat from cheese. You won’t believe it’s Whole Food Plant-based!
I sat through a lecture recently where the presenter was exclaiming mango caused diabetes. This is so far from the truth and mangos are a whole food and full of health-promoting benefits.
They are a great source of magnesium and potassium as well as containing a compound called mangiferin which is a powerful antioxidant, antimicrobial, and can help lower cholesterol and improve diabetes when consumed within a healthy predominantly Whole Food Plant-based diet.
This only uses 7 ingredients and is easy to whip up but is sure to be a showstopper at any event. If using frozen mango, then add slightly more maple syrup.
Ingredients
2 cups raw cashews (soaked for at least 4 hours but preferably overnight)
2 cups fresh or frozen mango chunks
1 cup unsweetened shredded coconut
6 tbsps. maple syrup, change the quantity to 8 tbsps. if using frozen mango and not fresh.
2 tbsps. fresh lime juice
2 tsps. vanilla extract
¼ tsp salt
12-inch springform cake tin
Extra Virgin Olive oil spray (optional), use baking paper to line the the tin if oil-free
Fresh mango slices, coconut flakes, coconut yoghurt and any other fresh fruit and mint leaves to serve (optional)
Method
Preheat your oven to 175C/350F
In a food processor, combine the cashews, mango chunks, coconut, maple syrup, lime juice, vanilla extract and salt in a food processor/blender until the mixture is smooth and creamy
Lightly spray the cake tin with Extra virgin olive oil
Pour the cheesecake mixture into the pan and smooth out the surface with a spatula
Bake in the pre-heated oven for 25-30 minutes until the edges are golden brown and centre is set
Let the cheezecake cool to room temperature
Once cooled, transfer the cheezecake from the cake tin and slice into desired portions
Serve with the optional ingredients above
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