adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini raw mango cheesecakes
0 Likes
Prep Time:
485 minutes
Cook Time:
Total Time:
485 minutes
Delicious dairy-free mini mango cheesecakes topped with coconut cream and frozen blackberries for a sweet dessert.
Ingredients:
  • 225g cashew
  • 70g pistachio
  • 40g shredded coconut
  • 4 fresh dates, pitted, chopped
  • 1/2 mango, stoned, peeled, chopped (about 1 cup)
  • 33.60 gm coconut oil, melted
  • 54.00 gm maple syrup
  • Pinch of ground turmeric
  • Chilled coconut cream, extra, whipped, to serve
  • Chopped mango, extra, to serve
  • Frozen blackberries, to serve
Instructions:
  • In a large bowl, place cashews and cover with enough cold water. Allow to soak for 4 hours or overnight.
  • Grease a 12-hole, 1/2-cup (125ml) silicon muffin pan. Combine pistachios, shredded coconut, and date in a food processor, finely chop until the mixture is firm. Spoon into the prepared holes, smooth the surface with a spoon, then freeze for 30 minutes to set.
  • Blend drained cashews, coconut cream, chopped mango, coconut oil, maple syrup, lime juice, and turmeric until ultra smooth. Spread mixture evenly over the bases in the pan, creating a smooth surface. Freeze for at least 3 hours or until set.
  • Allow the dish to thaw in the pan for 5 minutes, then transfer to a serving platter. Let it sit for an additional 10 minutes to soften slightly.
  • Garnish with additional coconut cream, mango, and blackberries, then serve promptly.

Similar Recipes