Raw vegan mango cheesecake

Here the mangoes are blended straight into the cashew filling rather than layered on top: their flavour and colour run through the entire slice instead of sitting only at the surface. Underneath, a base of dates, almonds and coconut flour presses into a firm, slightly chewy layer, sturdy enough to hold up to a rich, tropical filling built from soaked cashews, coconut oil, plant milk and a touch of stevia alongside maple syrup, for sweetness that does not need to be heavy-handed. Melted coconut oil is what sets the filling once it freezes, giving clean slices rather than a soft, slumping texture, and the whole thing needs a full day in the freezer before it is ready to unmould. A few minutes at room temperature then loosens the tin just enough to release the cake while it is still firm and cold. Topped with fresh fruit, chocolate pieces or dried mulberries, it reads as a bright dessert no matter the season, closer in feel to a frozen mango dessert than a traditional cheesecake. It is a good make-ahead option for a gathering, since it holds well in the freezer until the day you need it.

Ingredients

Base

• 1 cup pitted dates
• 1/2 cup almonds or pecans
• 1/4 cup coconut flour
• 3 to 5 tablespoons water

Filling

• 3 cups soaked raw cashews (or 2 cups cashews plus 1 block firm silken tofu)
• 1/2 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/3 cup plant-based milk (soy or almond work best)
• 1/2 cup maple syrup or coconut nectar
• 6 drops liquid stevia
• 2 very ripe mangoes, flesh only

Toppings

• Fresh fruit, chocolate pieces or dried mulberries

Preparation

1. Soak the cashews for 5 to 6 hours before starting.
2. Process the dates, the almonds and the coconut flour in a food processor or high-speed blender, adding the water gradually until the mixture holds together when pressed. Press into a springform tin and freeze while you prepare the filling.
3. Blend the soaked cashews, the melted coconut oil, the maple syrup, the plant milk, the vanilla and the stevia until very smooth and creamy. Add the mango flesh and blend again until fully incorporated.
4. Spread the filling over the chilled base and freeze for 24 hours. Let it sit at room temperature for about 5 minutes before releasing it from the tin while still frozen.
5. Top with fresh fruit or your topping of choice. It keeps well refrigerated, or you can return it to the freezer if you are not serving it right away.

Tip

If very fragrant mangoes are not available, any very ripe and sweet variety works, though the colour and sweetness may vary slightly from batch to batch. Keep the cake in the freezer until close to serving time, then let it sit briefly at room temperature: long enough to slice cleanly, but before the filling starts to soften and lose its shape.

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