My Tasty Enemy: Welcome to “My Tasty Enemy,“ where we face our biggest culinary enemies in the kitchen. Julia isn’t fond of pineapple, Brussels sprouts and endives, Isa dislikes kohlrabi, mango, and radishes. Will we still find recipes that somehow make us like these ingredients? You can find all recipes of the series here.

Let’s puree the mean mango until Isa is okay with her second Tasty Enemy. Welcome to our next round of Isas Tasty Enemy: Mango! And yep, it’s her second recipe. Some weeks ago she made vegan vanilla pudding with mango and chia, and well .. it wasn’t that tasty than expected, although the warm vanilla pudding with yummy as hell. So today we puree the mango again for this vegan No Bake Mango Cheesecake. If it works? Have a look at the end of this article.

No Bake Mango Cheesecake

12 pieces
30 minutes (+ 3 hours freezing time)

Ingredients

BASE

  • 200 g (7 oz) almonds
  • 150 g (5.5 oz) dates (soaked in water overnight)
  • 70 g (2.5 oz) shredded coconut flakes
  • 0.5 lemon

FILLING

  • 200 g (7 oz) cashews (soaked in water overnight)
  • 100 g (3.5 oz) vegan curd
  • 2 tbsp coconut oil
  • 60 ml (0.25 cup) maple syrup
  • 1 vanilla bean
  • 0.5 lemon

MANGO SAUCE

  • 1 mango
  • 1 vanilla bean

SERVING

  • 0.5 mango
  • 50 g (2 oz) coconut flakes

Instructions

Soak your cashews and dates overnight in a bowl with fresh water. If you don't have time for that, try to soak them at least for three hours.

BASE

  1. Place your almonds and the soaked dates in a blender and mix until you get a homogenous mass of small bits.
  2. Squeeze the lemon, add the juice and your shredded coconut flakes in your blender and mix again.
  3. Put aside.

FILLING

  1. Halve the vanilla pods lengthways and scrape out the soft pulp.
  2. Mix in your blender: vanilla pulp, soaked cashews, curd, coconut oil, maple syrup and lemon juice.
  3. Did you get a smooth mixture? Then put aside.

MANGO SAUCE

  1. Peel the mango, remove the pulp from the core and cut into dices.
  2. Halve the vanilla pods lengthways and scrape out the soft pulp.
  3. Add both ingredients in a tall container and puree until smooth. Put aside.

SERVING

  1. Grease a cake pan. Press the mass of your base in your springform pan.
  2. Add the cashew filling on top and spread evenly.
  3. Now add the mango sauce and also spread evenly.
  4. Let your cake chill for at least three hours in your freezer.
  5. Serve your cake with fresh mango slices and some coconut flakes.

Before you serve this cake, allow defrosting for at least 30 minutes. You can easily keep your cake in the freezer for two weeks or more.

Zucker ↦ Jagdwurst Donut
Hej, we are Julia&Isa!

Zucker&Jagdwurst is our vegan food blog.
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