Raw Mango Cheesecake

By Chef: Kelly Fielding
Posted: April 30, 2015


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This recipe is so smooth, creamy, light and refreshing with the flavor of mango and hint of coconut, making it perfect for a sunny afternoon (or anytime really!) If you don’t have access to fresh seasonal mango, try using organic dried mango soaked in water to soften the texture- the equivalent to 1 cup. Either way is delicious!


  • ¼ cup coconut
  • ¼ cup soaked dates
  • ¼ cup of pecans
  • 1 cup of soaked cashews
  • ½ a ripe mango
  • 3 dried apricots soaked in water
  • 3 tablespoons of coconut nectar
  • 4 tablespoons of coconut oil
  • 1 teaspoon of lime juice
  • ½ cup of almond milk


  1. Process all ingredients in your food processor until they are broken down and everything comes together. The mixture should be sticky and hold its form but still have texture.
  1. Blend all ingredients in a high speed blender until smooth and creamy.
  2. Pour the filling over the base and place in the freezer for 3-4 hours to set.


This recipe fits a small 9cm cake tin, for a larger full size cake simply double or triple the recipe.