Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan mango cheezecake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This No Bake Vegan Mango Cheesecake with Passion Fruit Mango Glaze is the ultimate summer dessert. This Gluten-Free, Eggless, Dairy-Free and Refined Sugar Free Mango Cheesecake is a. A divine vegan Mango Cheesecake that's creamy and delicious and infused with the scent of cardamom.
Vegan mango cheezecake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Vegan mango cheezecake is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan mango cheezecake:
- Take 500 g Silken tofu
- Make ready 200-250 g Icing sugar
- Get 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
- Make ready 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
- Get 400 g Tin/pack of mango in juice- I used del-monte
- Make ready 350 g Ginger biscuits -usually accidentally vegan but check ingredients
- Get 80 g Vegan butter
- Take tin Spring-form cake
- Make ready 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
- Prepare Squeeze lemon juice (optional)
Sweet, tangy, tart, and creamy, these vegan mango cheesecake bars serve as a delicious reminder. I was thinking of calling them Mini Vegan Mango and Coconut Cheesecakes, but the coconut is much more subtle. These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour! Completely natural, raw, and easy to make!
Instructions to make Vegan mango cheezecake:
- Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool.
- Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour.
- Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring)
- Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours.
- To finish - purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour.
- Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!
I've really been enjoying making raw vegan cheesecake. This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It's the perfect dessert which is not too sweet and it contains a delicious granola crust. Vegan Cheesecake with Mango Lime Topping. You know, just plain old cheesecake without anything fancy going on.
So that is going to wrap it up for this special food vegan mango cheezecake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
