Raw mango “cheesecake”

Raw mango “cheesecake”

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How amazing to have something this glamorous which is filled with good stuff rather than the usual high fat, high sugar alternative. You could get all creative and use a different fruit. I certainly will be. The mind boggles, as there’s no need to use soft tropical fruit. You could go for berries or peaches or whatever you love. The point as always is to use what is fresh where you are, rather than something which has travelled thousands of miles and is exhausted physically and nutritionally. The inspiration for this came from Ella Woodward. I have as usual put my spin on it.

Serves 10

The base

240g (1 1/2 c)  almonds

385g (2 1/2 c) dates

Blitz together these two ingredients in the food processor until they will stick together nicely. Don’t do like me, when I made this recently again and blitzed too much so that a jack hammer was needed when we were trying to eat it. Use the photos as your guide. Press into the bottom of your waiting cake tin with removable base and then pop into the freezer while you get on with the next layer.

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This is a perfect recipe to use up over ripe bananas which you have chucked in the freezer because you knew they would have to be thrown out. I love it that they come out smiling.

The middle

300g (2 c) cashew nuts which need 3 to 4 hours soaking

2 frozen over-ripe bananas

 1/2 c maple syrup

1 teaspoon of cinnamon

Blitz all these ingredients in the food processor until the mixture is perfectly smooth. Pour 3/4 onto the waiting base and stick back in the freezer. This layer needs about an hour or more to set so you will have to time the making of the mango layer.

The top

flesh of 2 mangoes (not the huge ones)

1 frozen banana

1 tbsp maple syrup

1 tsp grated fresh ginger

juice 1 lime

Again put all these ingredients, including the 1/4 of the top layer that you held back, into the food processor (no need to have washed it out) and blitz until smooth. Pour over the second layer trying to get it evenly spread while imagining the side view when you eventually unveil this beauty.

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Once more, return to the freezer for at least two hours. You will need to take it out a few minutes before serving. Place a glass under the cake pan and gently press down until the base slides up and the cheesecake is revealed. It should be all in one piece if you have left it long enough to freeze. Don’t try to remove the base it sits upon as that might lead to calamity.

I’m happy to say that it slices quite easily and is well behaved in the journey from base to individual serving dishes.

The blossom I used in these photos is in fact mango blossom which I think you’ll agree looks really pretty up close.

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15 Comments

  • Reply
    Lyn Bristol
    March 20, 2014 at 8:12 am

    This just reads “delicious”. Have mango trees in my yard – so will most definitely give this “cheesecake” a go. I will be happily “blitzing”. Come to think of it, this will sub as my birthday cake (7 May). Thanks Germaine.

    • Reply
      Germaine
      March 20, 2014 at 12:09 pm

      Great to hear Lyn. Looking forward to hearing how it works out as a birthday treat.

  • Reply
    anya
    March 20, 2014 at 11:03 am

    This sounds really delicious! Will definitely try it, maybe I’ll add a bit of coconut jelly to the middle layer and see what happens.

    Thanks Germaine! x

    • Reply
      Germaine
      March 20, 2014 at 12:09 pm

      That’s a good idea Anya. I’d love to hear/see how the addition of coconut jelly turns out.

  • Reply
    Sharon Williams-Black
    March 20, 2014 at 11:04 am

    Well said Lyn. From the moment I saw mango, my interest was piqued, plus they are plentiful at the market these days I hear? This looks yummilicious! I am most definitely printing and keeping this recipe Germaine…can someone say Sharon’s Annual Jazz Brunch? Lol! This will be the star! Btw, Lynnie, how ARE the mangoes going? I need to know when to come over, hahaha! Happy Eats everyone!

    • Reply
      Germaine
      March 20, 2014 at 12:11 pm

      Thanks for the comment Sharon. There’s no need to print as you can access this anytime on this website. Glad it has interested you. Let me know how it turns out.

  • Reply
    Christine
    March 21, 2014 at 9:06 am

    I love that you added ginger to this.

    • Reply
      Germaine
      March 21, 2014 at 11:09 am

      It is truly yummy. I hope you make it and enjoy

  • Reply
    Nicky Dyer
    April 16, 2014 at 11:58 am

    This looks fabulous – definitely going to try this this weekend. You say use 3/4 of the middle. Do you then add the remaining 1/4 to the topping?

    • Reply
      Germaine
      April 17, 2014 at 2:19 am

      Thanks for pointing that omission out Nicky. I have updated it, and yes, you add the remaining quarter to the mixture for the top. Let me know how it works out…

      • Reply
        Nicky Dyer
        April 17, 2014 at 11:34 am

        Hi again, Germaine, may be a silly question but I’m assuming this can be made in advance and left in the freezer?

        • Reply
          Germaine
          April 19, 2014 at 2:01 am

          Sorry I’ve taken so long to respond Nicky….yes it stays happily in the freezer for about 2 weeks…..did you make it? How was it?

  • Reply
    Nicky Dyer
    April 19, 2014 at 5:01 am

    Making it today for tomorrow when the family come. Watch this space!

  • Reply
    Nicky
    April 23, 2014 at 11:24 am

    Quite delicious. I don’t think I defrosted it enough though to eat the first time – I couldn’t wait! 2nd time around though and leaving it that bit longer allowed the nutty date flavour to come through. Quite scrummy. Thank you!

    • Reply
      Germaine
      April 25, 2014 at 2:45 pm

      Sooooo glad it was a success! yay! Thanks Nicky.

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