This recipe is great way to use up ripe or bruised mangoes.  There are a few steps to this cheesecake, but all the components are easy to put together.  It's a perfect make ahead dessert.
Serves 5 

Ingredients
Base
1 Active Bean Bar coconut sea salt (break into pieces)
2 tbsp slivered almonds
1 tbsp hemp seeds
1 large medjool date, pitted

Cheesecake Filling
1/2 cup cashews, soaked overnight
2 tbsp coconut cream
1/3 cup mango puree
2 tbsp almond milk
1 tbsp coconut oil
3 tbsp lime juice
pinch of salt
1 tbsp maple syrup (optional depending on the sweetness of the mango)

Mango Topping
1 mango, peeled and cut into chunks
1/2 tsp agar agar powder
1/3 cup water 
1 tbsp lime juice
1 tsp maple syrup (optional depending on sweetness of mango)

Method
Base
Place all ingredients in a food processor bowl.  Pulse until fine crumbs form.  Equally divide into silicon muffin cups.  Using the back of a spoon, firmly press the crumbs.  Set aside.

Cheesecake Filling
Place all ingredients into a blender and blend until smooth.  It will be thick.  Divide the mixture equally into the cups.  Place in the freezer until firm, 4-6 hrs.

Mango Topping
Heat water, lime juice and agar agar.  Add in 1/4 cup mango puree.  Spoon over the cheesecakes and freeze until firm.  
Before serving, place the cheesecakes in the refrigerator for approximately 30-45 mins to soften slightly.