Mango is one of the fruits most representative of summer and good weather. So what better way to enjoy time in the sun than a beautiful tropical cheesecake made with mango and coconut? This dessert is refreshing, fruity, and sweetened naturally with dates, coconut, and vanilla. Yum!

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Tropical Mango Coconut Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Base:

  • 1 cup Medjool dates
  • 2 cups shredded coconut
  • 2 tablespoons coconut oil
  • A pinch of salt

For the Coconut Layer:

  • 3 cups young coconut meat
  • 1/3 cups coconut water
  • 1 cup desiccated coconut
  • 1 cup cashews, soaked overnight
  • 1 cup coconut oil
  • 4 tablespoons rice malt syrup or sweetener of your choice
  • 1 teaspoon vanilla essence

For the Mango Layer:

  • 3 cups fresh mango
  • 2 passionfruit
  • 1/2 teaspoon vanilla essence

For the Topping:

  • Passionfruit
  • Roasted coconut
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Preparation

  1. Line the base of your spring-form cake tin.
  2. Blend all base ingredients until combined, scoop out into cake tin, press down with fingers, and place in freezer.
  3. Blend all coconut layer ingredients and pour on top of base, put back in freezer for 1 hour.
  4. Blend all of the mango layer except the passion fruit. When you've blended mango, stir in the passion fruit. Take out cake from freezer and pour mango layer on top.
  5. Place back in freezer for 6 hours, or overnight.
  6. Top with passion fruit and coconut or add fruit of your choice.
  7. Before serving, put it in the refrigerator for 1-2 hours to defrost a bit.


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