Yesterday my family, friends and I enjoyed this cake in celebration of a few rather grand achievements. It paired wonderfully with a few coconut and lime mojitos and made us all feel like we were living in a tropical paradise. Which we really aren’t far from here in the tropical city of Darwin.
This cake used up the last of our mangoes which we had picked last year and frozen while there was an abundance in season. The sweet flavour of these went perfectly with tangy lime and rich vanilla. It really was a dream come true.
Raw mango and vanilla swirl cheesecake
2 C shredded coconut
1/2 C raw almonds
1 C pitted fresh dates
2 T coconut oil
1 1/2 C fresh grated coconut flesh
1 C coconut cream
2 C cashews (soaked overnight, rinsed)
1/2 C coconut oil
1 t vanilla bean extract
1/4 C coconut nectar
1 lime, zested
juice of 1/2 a lime
1 C mango, thawed if frozen
Line as 27 cm cake tin with baking paper.
Process the almonds in blender or food processor until a rough flour. Add the coconut, dates and coconut oil and process until combined and holding together when pressed. Press into the cake tin in an even layer and freeze.
Process the coconut flesh, coconut cream, cashews and coconut oil until creamy and combined, roughly 3 minutes. Take out 1/3 of the mix and set aside. Add the vanilla bean extract and coconut nectar to the processor and process for another 2-3 minutes. Now set this mix aside and add back in the plain mix. Add the mango, lime zest and juice. Process for 3-4 minutes until all combined.
Remove the base from the freezer and dollop both the mixtures into the tin. Then with a knife swirl them. The cheesecake now needs to set for at least 4 hours in the freezer, preferably overnight.
Remove from the freezer 2 hours before serving. I topped mine with passion fruit, lime zest and coconut flakes but any seasonal fruit will work perfectly.