Vegan No-Bake Mango Cheesecake
This cake is delicious and as simple as it can get! It's vegan, gluten-free and requires no baking.
In this recipe, the perfect mango is key and who hasn't spent an eternity standing in front of the yellow fruits in the supermarket, touching one after another until you finally discover the one mango with the perfect degree of ripeness? Not with us! We teamed up with gebana for this recipe. They deliver mangos and many other (more than) fair trade products right to your doorstep.
Why ”more than fair”? gebana has made it its goal to make international trade more fair and sustainable. To reach this goal, they are trying to set new standards: They rely on direct trade, which means that instead of purchasing produce from intermediaries, as is customary, they work directly with the farmers. Also, they pay farmers 10% of the sales price in addition to the purchase price and the organic and fair trade premiums—this applies to all products, not only mangoes.
To keep the carbon footprint of their products as low as possible, gebana focuses on seasonality. So, for example, if many local fruits and vegetables are available in summer and autumn, they import little. In spring and winter, on the other hand, they import seasonal produce from overseas (as is the case with our mangoes) instead of using intermediate storage in refrigerators and heated greenhouses. Sounds good? Then have a look at the online shop of gebana. And for the smart spenders among you, gebana has provided us with a great discount code. With the code „gebanaundjagdwurst” you can save 10 euros on orders of 40 euros or more (valid until 31.12.2022)!
You can also order the pecans, cashews, macadamia nuts and even the dates we used for this recipe from gebana. You can vary the combination of nuts as you like. The only thing you shouldn't substitute is the cashews for the filling, as they are the perfect base for the cream.
By the way, you can pre-order the mango boxes until 08.05.2022. If you can't do without the cake after mango season, gebana has an excellent tip: instead of fresh mangoes, use the delicious dried Brooks mangos. Just soak the mangoes in water beforehand, and you're ready to go.
Vegan No-Bake Mango Cheesecake
Ingredients
For the base:
- 100 g (3.5 oz) cashews (e.g. from gebana)
- 50 g (1.75 oz) pecans (e.g. from gebana)
- 50 g (1.75 oz) macadamia (e.g. from gebana)
- 150 g dates (soaked overnight in water)
- 70 g (2.5 oz) coconut flakes
- 0.5 lemon (juice)
For the filling:
- 1 vanilla pod
- 150 g (5.25 oz) cashews (soaked overnight in water)
- 150 g (0.5 cup) vegan cream cheese
- 2 tbsp coconut oil
- 65 ml (0.25 cup) maple syrup
- 0.5 lemon (juice)
- 1 mango
For the mango sauce:
- 1 mango (e.g. from gebana)
Also:
- 50 g coconut flakes
Instructions
Preperation:
For the base, add nuts and soaked dates to a blender and mix on high speed. Then add coconut flakes and the juice of half a lemon. Blend again and set aside.
For the filling, halve a vanilla pod lengthwise and scrape out the vanilla pulp with the back of a knife. Add the vanilla pulp to the blender along with soaked cashews, vegan cream cheese, coconut oil, maple syrup, and the juice of half a lemon. Blend until smooth.
For the mango sauce, peel the mango, separate the pulp from the pit, and dice the mango. Add to a blender or puree with an immersion blender, then set aside.
Grease a cake tin (16-18 cm / 6-7 inches in diameter). Transfer the mixture for the base to the baking dish and press it down to create a cake crust. Peel the remaining mango for the filling, separate the fruit flesh from the pit, and thinly slice it. Arrange the mango slices on top of the cake base, then spread out the cream filling on top of the fruit.
Freeze the cake for about 3 hours and remove it from the freezer about 30 minutes before serving. Serve with mango sauce and coconut flakes on top.
