01 Dec mango mousse cheesecake
gluten free, dairy free, cane sugar free
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.
3/4 cup almonds
3/4 cup dessicated coconut
12-15 dried apricots (use organic, sulphur free ones)
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.