Vegan Venezuelan Dessert: Tropical Mango Cheesecake
Discover a vegan tropical mango cheesecake recipe inspired by Venezuelan flavors and techniques. This exquisite dessert combines the sweetness of ripe mangoes with the creaminess of cashew-based cheese, creating an advanced culinary delight that is perfect for special occasions or indulgent nights at home. Enjoy a perfect balance of textures and aromas in every bite, while savoring the stunning presentation.
Allergens
Tree nuts (cashews, almonds)
Ingredients
- 2 cups raw cashews, soaked overnight
- 1 cup fresh mango, diced
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup coconut oil, melted
- 1/4 cup almond flour
- 1/4 teaspoon sea salt
Instructions
- Begin by soaking the cashews overnight in water to soften them for easier blending.
- Drain and rinse the cashews before adding them to a high speed blender or food processor.
- Blend the cashews until they form a smooth and creamy consistency, resembling ricotta cheese. Set aside.
- In another bowl, combine the diced mango, coconut cream, maple syrup, lime juice, and melted coconut oil to create a tropical fruit mixture.
- Fold the blended cashew cheese into the fruit mixture until fully combined.
- Gently mix in the almond flour and sea salt until incorporated.
- Pour the cheesecake filling into your chosen dish, such as a springform pan or individual ramekins.
- Smooth the top with a spatula to create an even surface.
- Cover and refrigerate for at least 4 hours, or until set.
Chef’s Insight
For an authentic Venezuelan touch, garnish with a drizzle of chocolate sauce or a dusting of ground cinnamon.
Notes
Ensure all ingredients are fresh and of high quality for the best taste and texture.