This creamy and delicious Mango Cheesecake is the perfect dessert for summer. The coconut-mango combo creates a smooth mousse-like texture and an intense mango flavor, that takes you straight to the Caribbean.
Vegan | Gluten-free | Soy-free
Like I mentioned in one of my previous posts, it’s mango season in Puerto Rico and a few weeks back we had more mangoes than we could handle. So, naturally, I frantically started making everything that I could with mangoes, until I gave up and froze the remainder of them. Now I have 3 bags of frozen mango pulp in the freezer. One of the recipes that came out of that, is today’s no-bake Mango Cheesecake recipe.
I wanted something super simple but beautiful, and that didn’t require me to spend hours in the kitchen or turn on the oven (it’s hot as hell lately). You’ll find that this mango cheesecake recipe is very different from the other ones out there. For starters, most mango cheesecake recipes I’ve come across are really pale; I have no idea how that happens, mangoes are literally bright yellow. It’s also completely vegan and no-bake, with no artificial flavors and colors.
How is it made?
If you don’t live anywhere near the Caribbean or the tropics, and, like most of the world, you’re still stuck inside due to COVID-19, the combination of mango and coconut within this recipe will take you straight to the Caribbean. The crust is made from pecans, oats, chia seeds, and coconut. While the filling is made from raw cashews blended with mango and coconut milk. Making this summery dessert vegan, gluten-free, perfectly sweet, flavourful, and creamy.
Highlight Ingredient: Coconut Condensed Milk
I always keep some Coconut Condensed Milk in stock because you can make so many recipes with it; like one of my most famous recipes, Vegan Traditional Coquito. Even though you can sweeten today’s recipe with maple syrup, I highly suggest you give coconut condensed milk a try, because the flavor it gives this recipe is insane.
I live in Puerto Rico, and it can be tricky to find around, so I always get a six-pack of it from Amazon.
Recipe: Vegan No-Bake Mango Cheesecake
Ingredients
Pecan & Coconut Crust:
- 1 cup raw pecans (*see notes)
- ½ cup rolled oats
- ⅔ cup shredded coconut
- 1 ½ tbsp coconut oil, melted
- ¼ cup maple syrup
- 2 tbsp chia seeds
Cheesecake Filling:
- 1 ⅓ cup cashews soaked (*see notes)
- 1 14 oz can full-fat coconut milk (*see notes)
- Pulp of 3-4 ripe mangoes
- ¼ cup coconut condensed milk, or maple syrup
- ½ tbsp lemon juice or apple cider vinegar
- Optional: 1 tsp ground turmeric + ¼ tsp black pepper
Procedure
- Line an 8-Inch round springform pan with parchment paper.
- Put all ingredients for the pecan & coconut crust into a food processor and process until a sticky mixture is formed. Press the mixture evenly onto the bottom of the prepared pan. Then place it in the freezer to set while you make the filling.
- Drain the soaked cashews* and add them to the food processor along with the coconut milk; blend until completely smooth. Afterwards, blend in the mango pulp until incorporated.
- Then add the remainder of the ingredients to the food processor. Since mangoes can already be sweet, I suggest adding the coconut condensed milk gradually, to avoid the cheesecake turning really sweet.
- Remove the pan from the freezer and pour the cheesecake filling onto the crust. Garnish as desired; I drizzled more coconut condensed milk on top and sprinkled coconut flakes on it as well. Then place the cake back to the freezer and allow it to solidify for at least 4 hours or overnight.
- Remove the cheesecake approx. 15 minutes before serving it. Serve & ENJOY!
Notes
- You can substitute the pecans for walnuts.
- Soaking cashews may seem like a bore, but the ultra-creamy results are totally worth it. Make sure to soak the cashews in water for at least 4 hours (or overnight).
- I highly recommend the use of full-fat coconut milk; any other milk will not give you creamy results.
- Leftovers? The cheesecake can be stored in the freezer for up to 3 months.
Here are my other vegan cheesecake recipes:
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