mango mousse cheesecake

mango mousse cheesecake

gluten free, dairy free, cane sugar free

Mango Mousse Cheesecake

I made this yummy dairy free mango cheesecake for a wedding a while back, and after a teeny little bit of tweaking (to make it even better!), I made it again on the weekend for a baby shower.

It was devoured before I got to take a “proper” photo, but I snapped a couple with my iPhone, so please excuse the pics if they look a little Instagram-like. But taste is what matters in the end, and you can’t go wrong with yummy, in-season mangoes. And the addition of the the vanilla powder makes the honey and mango flavours just “pop.”

Now, if you can’t find vanilla powder, you can use a little vanilla extract or some vanilla bean instead. But look around for the powder if you can – it’s just magic!

If you want to make a vegan option, just replace the honey with your choice of sweetener.

base:

3/4 cup almonds

3/4 cup dessicated coconut

12-15 dried apricots (use organic, sulphur free ones)

top:

1/2 tsp vanilla powder

1/3 cup honey

1 cup cashews

The pulp of 2 small mangoes

1/2 cup virgin coconut oil

Edible flowers for decorating

let’s do this!

In your Optimum blender, throw in the almonds, dessicated coconut and 12 of the dried apricots, and blend on a low speed, stopping frequently to scrape the mix down the sides. Stop when you can grab a small amount between your thumb and forefinger and it sticks together without crumbling. If it’s not sticking enough, add a few more dried apricots and briefly blend again.

Put a layer of baking paper on the bottom of a 20cm springform tin, grease the sides with a little coconut oil, and then press the mixture into the base.

Next, blend the cashews, mangoes, honey and vanilla powder on a medium speed until light and fluffy. Add the coconut oil and blend on a slow speed until combined. Then pour this into the springform tin.

Pop in the freezer for 2-3 hours.

Remove cheesecake from the freezer 15-20 minutes before eating, and garnish with edible flowers.

Tip: It’s easier to cut the cake while it’s still a tiny bit frozen.

Mango Mousse Cheesecake

 

3 Comments
  • Pingback:Two cheesecakes -both grain, dairy and cane sugar free | glutenfreefork
    Posted at 21:45h, 23 December Reply

    […] I made this Mango Cheesecake from Jules Galloway. We’re saving it for our Christmas lunch though I cut and decorated this piece so I could […]

  • Linda Felch
    Posted at 02:27h, 28 January Reply

    any suggestions for how to make a plain (no mango, blueberry, raspberry, etc) version of cheesecake? Thanks.

    • Jules
      Posted at 09:18h, 28 January Reply

      Hi Linda, if you double all the ingredients for the filling and add a small amount of lemon juice, this works quite well. I’ll try and post a recipe here sometime in the near future, so keep checking back!

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