My Foodie Adventures – Mini Raw Mango Cheesecakes

When I think of mangoes, I immediately think of summer. Growing up in Australia we have the delicious ‘Kensington Pride’ variety of mangoes that we’d buy by the carton load from the markets and I’d eat them all summer long.

Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.

I also have a massive sweet tooth and do love a good dessert. Being an elite athlete though means that diet is important and I can’t go indulging in that gooey rich chocolate cake every other day to satisfy my sweet cravings.

Instead, over the last few years I’ve gotten into making ‘raw’ treats which have now become quite popular and so easy to make. Yes, they are still quite calorie dense but they’re made from wholesome unrefined ingredients. So in moderation, they’re the perfect treat in my books.

Here is one of my favourite raw desserts to make – mini raw mango cheesecakes.

Ingredients

Base

• 1/2 cup almonds
• 1/2 cup shredded or desiccated coconut (unsweetened)
• 1 tbsp coconut oil
• 1 tbsp maple syrup

Filling

• 1.5 cups cashews (soaked for about 2 hours)
• 1 cup (250ml) coconut cream
• 1 tbsp maple syrup
• 2 tbsp coconut oil

Topping

• 1/2 mango
• 2 tbsp coconut oil

Directions –  Makes 6

• For the base. In a food processor blend all the ingredients until you can pinch it and it sticks together.
• Using silicone moulds or cupcake/muffin tray, spread the mixture evenly across all of them and press down into the bottom of the base.

• • Place in the fridge while you make the rest.
  • In a food processor or high speed blender, combine all filling ingredients. Blend the mixture until smooth.
  • It should be quite thick. Pour the mixture over each base leaving about 1 cm for the mango on top.

• • For the topping. Place the half of mango in a blender and coconut oil and blend until pureed.
  • Pour over the filling mixture and even it out with the back of a knife or flat spatula.

• • Place in the freezer for 2-3 hours until the mango topping is hard enough to seperate from the mould. If you need to, slide a knife around the edges to seperate from the sides. Pop each one out and sprinkle a little coconut on top if you like.
  • Eat immediately and enjoy or keep in fridge if you plan to serve it in a couple of hours. Otherwise leave them in the freezer.