Aromatic Thai Mango Cheesecake with Coconut Lime Drizzle

Allergens

Tree Nuts (Coconut, Almonds)

Ingredients

• 3. 1 1/2 cups raw almonds 2. 1/4 cup coconut oil, melted 3. 2 ripe mangoes 4. 1 can (14 oz) full
• fat coconut milk 5. 1 cup cashew pieces 6. 3/4 cup agave nectar 7. 2 tbsp lemongrass, finely chopped 8. 1 tsp vanilla extract 9. Pinch of sea salt 10. 1/2 cup unsweetened shredded coconut 11. 1/4 cup lime juice 12. Zest of 1 lime

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse almonds until they resemble coarse breadcrumbs. Add coconut oil and process until combined. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. Peel mangoes and blend them with coconut milk in a blender until smooth. Set aside.
4. Blend cashews, agave nectar, 2 cups of the mango mixture, lemongrass, vanilla extract, and sea salt until creamy and smooth. Pour the filling over the cooled crust.
5. In a small bowl, whisk together shredded coconut, remaining mango mixture, lime juice, and lime zest. Drizzle this mixture evenly over the cheesecake.
6. Bake for 40 45 minutes or until edges are golden and center is just set. Remove from oven and let it cool completely. Cover and refrigerate for at least 6 hours, or overnight.
7. Prep Time: 30 min Cook Time: 50 min Total Time: 60 min + chilling

Chef’s Insight

Allow the cheesecake to come to room temperature before cutting for easier slicing and more even texture.

Notes

Serve chilled with a side of fresh fruit or a light mint tea for a complete experience.