Tropical Mango Coconut Cheesecake [Vegan, Gluten-Free]
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!
Ingredients You Need for Tropical Mango Coconut Cheesecake [Vegan, Gluten-Free]
How to Prepare Tropical Mango Coconut Cheesecake [Vegan, Gluten-Free]
- Line the base of your spring-form cake tin.
- Blend all base ingredients until combined, scoop out into cake tin, press down with fingers, and place in freezer.
- Blend all coconut layer ingredients and pour on top of base, put back in freezer for 1 hour.
- 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.
- Place back in freezer for 6 hours, or overnight.
- Top with passion fruit and coconut or add fruit of your choice.
- Before serving, put it in the refrigerator for 1-2 hours to defrost a bit.
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Really nice cake! Thanks for the recipe. It was so yummy!
We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!