Raw Mango and Coconut Cheesecake

This raw mango cheesecake has a coconut centre, macadamia crust and mango topping. It’s tropical, delicious and guilt-free!

Recipe by GH Nutrition and adapted from Downshiftology 
Preparation time: Overnight (if don’t want to soak nuts overnight, put in boiling water for 1 hour)
Freeze time: 4 hours

Ingredients
Crust
1½ cups raw macadamia nuts
¾ cup raw pecans
¾ cup shredded coconut
10 Medjool dates, pitted
¼ tsp sea salt

Cheesecake
3½ cups raw cashews (soaked overnight)
1¼ cup water
¾ cup maple syrup
½ cup coconut oil
½ cup shredded coconut
½ cup lemon juice
1 vanilla bean, scraped

Topping
1 mango, peeled and sliced
1 tsp maple syrup
1 tsp lemon juice
2 tbsp shredded coconut
Coconut flakes, for garnish

To make
Place all the crust ingredients into a food processor.  Pulse the processor until the ingredients are mixed together.  Place the crust mixture into the bottom of 9 inch circular pan and gently flatten with your fingers or the back of a spoon.
For the filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
Clean your food processor and add the mango, lemon and maple syrup. Pulse until pureed and set aside.
Spoon the mango puree on top and swirl around. Place the cheesecake in the freezer for at least 4 hours before serving.
Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.