Mangoes bring me back to my childhood. When I was a kid, my mom didn’t believe in desserts. Fruit was our dessert. And mango was my favorite. My mom would buy a whole box of manila mangoes from the local market in San Francisco when it was on sale. And we would have mango for weeks.
Last week, I saw boxes of mangoes on sale at Costco and I couldn’t help it. I bought a whole box for myself. Only 8 mangoes is more than one reasonable person can eat in a week. So when they became ripe yesterday, and I still had 4 left, I knew I had to transform them into something special. And so the idea of a mango cheesecake came into being. A nutty crust made of walnuts and pecans, and topped with a fluffy mango and cashew cream. Yum! Too good to be healthy! But it is!
Frozen Mango Cheesecake
Ingredients for Crust:
- 1 cup walnuts
- 1/2 cup pecans
- 1 cup dates
- 1 pinch of salt
Ingredients for Filling:
- 1 cup of cashews (soaked for 2 hours in warm water)
- 1/8 cup agave (optional, you should add this by taste)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups chopped mangoes (up to 2 cups)
- Pinch of salt
Instructions for crust:
- Add all ingredients and process until the crust clumps in the processor
- Press into an 8×8 pan and set in the freezer at least 1 hour
Instructions for the mango filling:
- Add the cashews, coconut oil, lemon juice, and vanilla extract and process
- Add the mangoes. Start with 1 cup and process. If the taste of mangoes is weak, then continue to add mangoes up to 2 cups and continue processing until smooth.
- Taste the mixture. If it needs sweetness, then add the agave, otherwise omit
- Process until the mixture is soft and smooth
- Place on top of the crust and set in the freezer overnight for the best results.
- When serving, the mango filling may be stiff. If that is the case, when you can serve upside down for those eat with a fork.