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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
If you are a dessert lover, have you heard of vegan mango cheesecake? Today, TasteVN will join you in the kitchen to reveal the recipe for mango vegan cheesecake with an extremely simple method that doesn’t require an oven!
Ingredients for Vegan Mango Cheesecake For 4 people
Ripe mango 3 fruits Almonds 50 gr Grated coconut 150 gr Raisins 50 gr Coconut oil 3 tablespoons Cashews 140 gr Coconut milk 160 ml Palm sugar 35 gr Turmeric powder 1/2 teaspoon
How to make Vegan Mango Cheesecake
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Soak cashews
Remove the outer skin from the cashews. Soak the cashews in clean water overnight, then take them out and let them drain thoroughly.
Tip: if you want to save time, you can soak the cashews in hot water for about 30 minutes to soften them.
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Make the crust
Add 50g of almonds into the blender first, and blend until fine. Next, add in 150g of shredded coconut, 50g of raisins, and 1 tablespoon of coconut oil for the crust to be cohesive. Blend all the mixtures together until smooth.
Pour the crust mixture into the mold. Use a flat spatula to evenly spread it out and press the crust firmly. Place the mold in the freezer for about 5 – 6 hours.
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Blend cashews and mango
Gradually add the soaked cashews, 140g of diced mango, 160ml of coconut milk, 2 tablespoons of coconut oil, 35g of palm sugar, and 1/2 teaspoon of turmeric powder into the blender. Set the blender to a smooth blending mode to achieve a creamy, fine filling.
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Pour into the cake mold
Take the cake base out of the refrigerator, pour the filling mixture on top, spread the mixture evenly, and then place it in the freezer for about 5 – 6 hours for the filling to set.
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Cut mango for decoration
Wash the mango, peel it, cut it into strips about 1 – 2cm, and decorate it on the filling. Freeze the cake for another hour, and it will be ready.
Tip: Before taking the cake out, place it in the refrigerator for about 20 minutes to thaw before removing from the mold; this will make it easier to take out. Alternatively, you can also wrap a warm cloth around the cake mold for about 2 – 3 minutes to make it easier to remove the cake.
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Final Product
The cake base has a fragrant coconut aroma, and when you take a bite, you will experience the nutty flavor of almonds along with the sweet and sour taste of mango without any greasiness. This is truly a wonderful dessert for gatherings.
Tips for Successful Execution
- Store the orange cheesecake in the refrigerator and consume within 2 – 3 days.
- You can add more coconut oil to keep the cake base sticky and prevent it from drying out.
- Choose ripe mangoes for the filling to achieve natural sweetness without needing to use sugar.
See more:
Vegan mango cheesecake is super easy and quick to make, right? Wish you success in making this cake to treat your family and friends!
*Refer to the images and recipe from the youtube channel: Ducan Kitchen.
