When the weather gets warm my brain signals MANGOES! Super juicy, sweet, finger-licking good mangoes. Can I hear a ‘hell yeah?!’
When I found Aussie mangoes (I’m biased- I know, but these are honestly the best mangoes around…and being in South East Asia I have been fortunate enough to sample MANY!…no complaints of course!), my heart skipped a beat. Oh YES did it skip a beat.
Recipes for mango icy poles and of course a raw cheesecake came to mind. It just so happened that a friend was coming round so I thought a mini cheesecake would be just gorgeous to dive into.
But…if you want to make icy poles this recipe would be fabulous divided up into icy pole moulds. It is so creamy with the cashew nuts that these really do taste like ice cream but minus the processed stuff and bad fats.
I hope you get to try this delicious recipe. Tag #practiseglow on Instagram if you make this Summer Mango Cheesecake. I’d love to see your creations!
Summer Mango Cheesecake
2 cups raw almonds
1/2 cup desiccated coconut
8 tablespoons melted coconut oil
4 tablespoons rice malt syrup
1 1/2 cups cashews, soaked (minimum 2 hours)
2 cups of mango, chopped
6 tablespoons coconut oil, melted
6 tablespoons coconut milk
3 tablespoons lemon juice
3 tablespoons sweetener (rice malt syrup, maple syrup)
Base: Add the almonds to a food processor and pulse until finely chopped. Add in the rest of the ingredients and process until combined. Press the base into a spring form tin, with the bottom of the tin lined with baking paper. Once firmly pressed, place in the freezer to set.
Cheesecake: Add all of the ingredients into a high powered blender (a food processor will also work but the mixture might not be as creamy- it will still be delicious of course!!) and blend until smooth and creamy. Pour the mixture onto the base and freeze for 2 hours or until set.
To serve, leave the cheesecake out until soft enough to cut. Top with extra mango and slices of pineapple. Makes a 8-10″ cheesecake or around 3 mini cheesecakes.