Raw Mango Turmeric Cheesecake Recipe

Winter is here in Australia but my latest recipe is not very wintery. Mangoes are not in season anymore but I was craving a summer dessert the other day so I used frozen mangoes, if you can, use 1 fresh mango. This recipe was inspired from my recent trip to Ubud and the many raw cakes I had there. I added turmeric to make the colour pop a little more and also to add health benefits to this raw cake. You cannot taste the turmeric but it makes it nice and yellow!

Ingredients:

Crust:

• 1 1/2 cup of raw almonds;
• 1/2 cup of shredded coconut;
• 1 tsp vanilla powder or paste;
• 1/2 cup of pitted dates;
• 1 or 2 tbsp of water;

Filling:

• 2 cups of raw cashews; (soaked 1 hour minimum and rinsed & drained)
• 1/2 cup of shredded coconut;
• 500 gr frozen mangoes (or 1 or 2 fresh mangoes);
• 1/2 cup of rice malt syrup of sweetener of your choice;
• 1 tsp vanilla paste;
• 1 1/2 tsp of turmeric powder;
• pinch of salt;
• 1 tbsp water;

Steps:

1. In a food processor, mix all the crust ingredients until fine and sticky. 
2. Press dough into a tart or cake tin firmly and pop in the freezer.
3. In the food processor, then mix the filling ingredients starting with the cashews and coconut and adding the other ingredients finishing with the mango.
4. Spread the filling in the crust and pop back in the freezer. top with Coconut flakes and take out of the freezer 2 hours before serving or keep it in the fridge for 6+ hours.

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