No Bake Mini Mango Cheesecake
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.
1 Active Bean Bar coconut sea salt (break into pieces)
2 tbsp slivered almonds
1 tbsp hemp seeds
1 large medjool date, pitted
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)
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)
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.
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.
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.