Mango season is almost here! If you live in the Southern Hemisphere that is. Sweet juicy mangoes are such a treat, and luckily for us here in New Zealand, our friendly Australian cousins have a knack at growing them rather well. I normally try to buy our food as local as possible (food miles), but given these are from just over the ditch, I make a small exception once or twice each summer.
I’m excited about you trying this particular recipe too, as it’s the first I’ve shared from our lovely cookbook WHOLE! It was such a treat to be a part of such an amazing book, along with nine other healthy foodie ladies from around NZ. If you haven’t yet got yourself a copy (it’s beautiful, hard-cover, and will definitely make a welcome addition to your recipe book collection), you can read more about it here.
Back to this cheesecake. If you’ve been with me a while you’ll know I’m a sucker for a good raw vegan cheesecake. Who wouldn’t be once you’ve tried one? Previous dalliances include this Summer Strawberry Cheesecake, Creamy Lemon Cheesecake, Lucuma and Citrus Cheesecake and Salted Caramel Cheesecake. Case in point.
As with all my recipes, this beauty is full of healthy plant-based whole food goodness. Which means it’s vegan, dairy free, with no refined sugars, as well as gluten free too. So if you’ve been delving into my Raw Beetroot Salad or Pesto Potato Salad for dinner recently, you'll definitely now deserve a serving of this!
Why you won't get sick with turmeric
Now that I've lured you in with the power of rhyme, I'll let you in on the other secret ingredient in this cheesecake - turmeric. I’ve raved about this yellow tuberous beauty before in this super easy 4-ingredient Turmeric Butter. But as a quick recap, think super high in antioxidants, a fantastic anti-inflammatory medicinal food (good for any illness or even just regular body healing) and helps lower cholesterol and nurture a healthy heart. You can’t always find the fresh root, but powdered is widely available so I’ve used that in this recipe.
So scour your local markets and when mangoes rear their lovely golden heads, pop this cheesecake on your to do list! The perfect dessert for summer at a pot luck with friends.
Thanks sweet friends, and here’s to another amazing weekend!
Takes 30 minutes (overnight to set)
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Always use certified organic, local and fairly traded ingredients wherever possible
2 ½ cups cashews (soaked 2 hours, drained and rinsed)
1 cup coconut milk
¾ cup coconut oil (melted)
Juice and flesh of ½ lemon
¼ cup coconut nectar
2 Tbsp cacao butter (melted, or just use another 1/4c coconut oil)
1 tsp vanilla extract
¼ tsp sea salt
2 cups mango flesh (fresh if possible, chopped)
2 tsp turmeric
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon*Dried and activated if you have them, otherwise just use raw.
Images by Bronwyn Kan
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!