raw mango cheesecake

mango cheesecake_landscape.jpg

Recipe by Delia McCabe / www.lighterbrighteryou.life




  • 1 cup desiccated coconut  
  • 1 cup pecan nuts
  • 5 large medjool dates, or use smaller pitted dates, just increase the quantity slightly


  • 1 cup coconut cream
  • ¼ cup maple or rice syrup
  • 1 teaspoon agar agar powder
  • 2 tablespoon water
  • ½ cup soaked and drained cashew nuts
  • 2 cup fresh mango pieces and 1 C for decoration
  • pinch of salt
  • ½ teaspoon vanilla
  • juice of 1 small lemon



  • Grind the coconut and dates in food processor until the coconut starts to release its oil – about 3 - 4 minutes – then add the pecans only pulsing briefly as they can easily turn into a nut butter.
  • Remove and press flat into a round glass baking/pie dish of aprox 25cm / 9.8inch diameter and put into the freezer


  • Combine the coconut cream and syrup in a small saucepan and heat till simmering
  • Stir the agar agar powder into the water and then stir this mixture into the hot coconut cream mixture, bringing it to the boil for a minute and stirring all the time Add the drained cashews, the 2 cups of mango, salt, vanilla and lemon juice to a high powdered blender and pour in the warm coconut cream mixture from the saucepan
  • Blend together till silky smooth
  • Pour the mixture onto the frozen crumb base and refrigerate overnight or for at least 5 or 6 hours.
  • Remove from refrigerator and top with chopped mango and passion fruit
  • Slice with a warm knife

Variation: use a tablespoon of grated ginger in the crust for the cheesecake