Mango season is in full effect. This week I had this urge to make a mango cheesecake. I hit the lotto and got a ton of passion fruit from Miami fruit and thought it would be an amazing combo. It is definitely a win. I shared some with a few people and they loved it. This a great recipe for those of you who have a mango tree that is bountiful.
Raw Mango Passion Cheesecake
Base
Ingredients
1.5 cups raw almonds
5-6 pitted dates
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt
Zest from one lime
Combine above ingredients in a food processor using the S-blade.. When the mixture begins to ball-up on the sides it is ready. Transfer to a 9-inch spring-form pan. Press the crust evenly into the pan. Work the crust up the sides and use your fingers to pinch. Set aside.
Filling:
- 2 cups raw cashews, soaked 1 hour and drained
- 4 cups fresh mango, chopped-
- 5-6 passion, fruit with seeds
- 3/4 cup raw agave
- 1/3 cup lime juice, fresh squeezed
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup extra virgin coconut oil
Place above ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour mixture onto the crust and refrigerate for 1-2 hours or until the filling has set. The whole pie should be able to be removed from the spring-form pan and hold its shape.
