+GF
The aroma of mango and fresh passion fruit is enough reason to make this beautiful dessert. If you’re looking for a dessert to transport you to island life, then this is your ticket. Creamy cashews soak overnight to create a silky cheesecake, while mangos are whipped and softened into a fluffy center. Top it off with fresh passion fruit for an instant hit of island life. —MR
SERVES 6 TO 8
1½ cups (255 g) raw unsalted almonds, or any nut
1 cup (170 g) pitted dates
1 tbsp (14 g) coconut oil
MANGO FILLING
3 cups (330 g) raw unsalted cashews, soaked overnight or for 4 hours
4½ cups (1.13 kg) frozen mango
Juice of ½ lime
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) vanilla extract
TOPPING
½–¾ cup (90–135 g) fresh passion fruit pulp
FOR THE BASE
Place all of the base ingredients into a food processor and blend until a fine consistency is formed. Now press it into the base of a cake tin and set it in the freezer until firm, about 15 minutes.
FOR THE MANGO FILLING
Blend all of the filling ingredients in a food processor until a creamy and thick texture forms. Now pour the filling mixture on top of the crust in the cake tin.
Then top it off with the pulp of the passion fruit. Set it in the freezer for about 2 hours, or until firm. When you’re ready to eat, remove the cheesecake from the freezer and let it thaw out for about 10 to 15 minutes. Cut it into slices and enjoy!