Mango ‘Cheesecake’

mango cheesecake

Cheesecake Crust
– 1 cup ground pecans
– 1 cup desiccated coconut
– 130g dried dates
– Lime zest (from 1 lime)
– Water
Grind the pecans into a fine meal. Puree the dates with a little water. Blend all of the ingredients together and add just enough water to make a stiff dough. Press into a lined cake tin.

Cheesecake Filling
– 2 cups of raw cashews (280g)
– 1/3 cup coconut oil
– 2 cups fresh mango
– 130g dried dates
– 1 Tbs desiccated coconut
– 1 tsp vanilla essence
– Juice of 1 lime
Grind the cashews into a meal and put aside in a bowl. Blend the dates, mango, coconut oil, coconut, lime juice and vanilla essence. Pour the blended mix into the bowl of cashew meal. Mix thoroughly then blend entire mixture (for a smoother consistency). Pour the mix on top of the crust in the cake tin. Decorate with slices of mango. Freeze for a around 4 hours before serving. It also keeps really well in the freezer and can be sliced into portions that can be removed just prior to eating.

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