FreshnCrunchy

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Raw Mango Cheesecake

Cheesecake, DessertLina Liwag2 Comments

It's Father's Day and it's a time to celebrate!  And what  better way than a cake!  

This time of year reminds me of all the tropical fruits in the Philippines and mango comes in on top of the list.  We have so many in our backyard back home and every summer we have mango overload!   As a little kid, I loved it so much.  In the heat of summer, I would just have it for lunch, not caring too much of cooked food.  Of course at this time, I also remember my dear Papang who planted all those mangoes and fruit trees for us.  He's the best!  I  remember him as a great teacher, community worker, the original Mr. DIY.  He can fix everything even your lack of Math skills.  

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I've got these perfect Manila mangoes and so I thought, why not a mango cheesecake.  So here it is, my first try and I'm happy it was enjoyed by both of my boys  (I call my hubby as one of the boys too) and as I write this post, my teenager has asked me to make another one.  It's now in the freezer and he's waiting patiently for it to set.  

Raw Mango Cheesecake

Crust:
3/4 cup raw almonds
1 c. coconut flakes
4 Medjool dates
pinch of salt
1 Tbsp. water 

In a food processor, pulse all ingredients until mixture gets sticky.  Transfer and press into a 7" Springform pan.  

Filling
1 c. young coconut meat
1 c. raw cashews, soaked for 4-6 hours
1/4 c. coconut water or nut milk
1/2 tsp. vanilla extract or powder
1/4 c. lemon juice
1/3 c. coconut nectar or maple syrup
1/3 c. coconut oil, melted

On a high speed blender, blend everything except for the coconut oil until smooth.  Add the oil and continue blending until well combined.  Adjust the taste.  Pour filling into the crust.

Mango Swirl
1 c.  ripe mango (Manila or Ataulfo varieties are the best)
1 Tbsp. lime

Blend both ingredients until smooth. Pour the sauce on top of the cake and using a chopstick, create swirls of your own design.  I'm not really a pro on this but I found that any design would look pretty.  Freeze for 4-6 hours or until cake is solid.   Remove  the cake from  the pan while it's still frozen is best (prevents it from sticking into the sides) then let it sit for 30 mins. before serving.  Or if you prefer it frozen like me, you can just run a knife in hot water and cut the cake to serve.  Enjoy!

Suggestions:

1.  If young coconut meat is not available,  use 1 1/2 c. of raw cashews.  
2.  Any fruit of your choice can be used instead of mangoes.

I hope you had a great Father's Day celebration.  It was great to have lunch and hang out with friends today.  And as we thank and celebrate all earthly fathers, let's not forget the greatest Father of all...from whom all blessings flow :)