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Mango Cheesecake


Posted 4 years, 10 months ago at 3:11 am. Add a comment

Crust

2 cups soaked and dehydrated almonds (part brazil nuts can be included for added selenium)

1 cup shredded coconut

1/4 cup agave syrup

2 t vanilla

1/2 t salt

Filling

2 cups cashews (soaked for 4-6 hours)

2 cups fresh mango

1 cup dried mango (soaked for at least 2 hours)

1/4 cup agave

2 T lime juice

1/2 t salt

1/2 cup coconut oil *optional (I don’t use when I want more mousse texture)

Pie Crust directions

Use food processor.  Grind almonds, shredded coconut, salt and vanilla  into a fine powder.  When it is a powder, add agave.  It is ready when it sticks together.  Place into two seperate 9 inch plastic lined pie plates.  Push down into pie plates with hands.

Pie Filling directions

Using high speed blender add all ingredients, leaving out coconut oil.  When it is creamy add coconut oil if you are using.  Add to the two pie plates.

Put in freezer to set.  Take out at least 30 minutes before serving.  Place on cutting board if completely frozen and remove plastic wrap.  I use this because it is difficult to serve with all the crust included without the plastic wrap.

Can also use a spring form pan, which makes a beautiful presentation.  Can add raspberry, pineapple, or mango sauce to top cheesecake.

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