MANGO DELIGHT
Macadamia Cheesecake with Mango Ganache
Vegan – Gluten Free - Refined Sugar Free
Posted on February 13th, 2017
I really enjoy experimenting with new ingredients so after I made couple of cashew cheesecakes, I decided to create a similar recipe, but with Macadamia nuts. They are very pricy, but I highly recommend if you have a very special occasion. The texture is absolutely marvelous; it is like nothing I tried before especially with the mango ganache. Truly a must try combination. And yes, this is again a very healthy dessert, full of beneficial nutrients.
Mango Delight
Author: Lena Novak - Lena's Vegan Living
Recipe type: Dessert
Serves: 8 to 12
INGREDIENTS
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THE CRUST
• Dates 2cups (pitted presoaked 15min)
• Raw Brazilian nuts 1/3 cup
• Raw Almonds blanched 1/3 cup
• Raw Pecans 1/3 cup
• Coconut oil 1/4 cup (melted)
• Pinch of Vanilla powder
• Pinch of Himalayan pink salt
• Spring form cake pan 9 inch
• Food processor
• Spatula
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PROCESS
• Blend all in a food processor by pressing pulse slowly and gradually until you get semi smooth texture.
• When ready, place the mixture in the middle of the cake form (you may line the bottom with parchment paper, but it’s not necessary).
• Start pressing down with spatula and eventually with your fingers to make it evenly flat.
• When ready, place it into the freezer for couple hours.
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FILLING
• Raw Macadamia nuts 3cups (presoaked for 6 hours)
• Coconut oil ¼ cup (melted)
• Coconut milk ½ cup
• Pure Vanilla extract 1tsp
• Juice from 1 lemon
• Maple Syrup ½ cup
• Pinch of Himalayan Pink Salt
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PROCESS
• Blend all in a food processor by pressing pulse slowly and gradually first, and then on full speed until you get completely smooth texture.
• Pour into your cake form by starting from the middle spreading with spatula all the way to the edges. The 9” fill not be filled up to the top, but that’s okay.
• When ready, place it again into the freezer for minimum 6 hours.
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GANACHE
• Frozen and sliced 2 mangos (I recommend to use your own frozen mango instead the one from supermarket. It makes a big difference in the taste.
• Coconut milk ½ cup (Only the thick half from the can. I recommend to use Thai brand, stored in refrigerator)
• Maple syrup ¼ cup
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PROCESS
• Blend all in the food processor until smooth.
• Remove the cake from the form but leave the bottom attached.
• Start applying the ganache from the middle with spatula all the way to the edges until even. It’s fine if it drips over the edge.
• Place it back into freezer for 2-3 hours
• Leave it outside for hour before serving and decorate with strawberries or other fruits of your choice.
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Note:
This cake has to be stored in the refrigerator in a sealed container or freezer if you wish to last longer.
I really hope you will try these delicious cake and you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.
Bon Appetit
Title. Double click me.
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