Dreamy Raw Mango Cheesecake

This cheesecake is so refreshing and delicious! I just love mangoes, and this dessert really brings out the love! The first time I made this recipe was about 2 years ago, and I have since improved the recipe since that first time. I really hope you love it too! My photo isn’t great, since I haven’t been able to take decent pictures lately. I’m thinking about asking Santa for a new camera! Well, enjoy! =)

Crust.

Ingredients:

2 cups raw almonds

1 cup raw macadamia nuts

1/2 tsp organic vanilla extract

1 cup pitted Medjool dates

drizzle raw agave nectar

dash pink Himalayan salt

3T orange zest (optional)

Preparation:

Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.

Filling.

Ingredients:

2 cup raw cashews (soaked for 8 hours)

1 cup coconut flesh (young Thai coconut)

3/4 cup raw honey or agave nectar

2/3 cup coconut oil (lightly warmed)

1 tsp organic vanilla extract (non-alcoholic)

1/4 cup coconut water (more as needed)

1/2 tsp pink Himalayan salt

drizzle raw agave nectar

2 cups fresh, ripe mango (chunks)

3T lecithin

3T orange zest (optional)

Preparation:

Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.

Glaze.

Ingredients:

3 stems Irish Moss (soaked)

1/4 cup purified water

1T coconut butter (melted)

1 mango (peeled, stoned, and chopped)

Preparation:

In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.

Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.