Raw Mango Cheesecake

One of my favourite things about Summer is the abundance of mangos! This recipe is so smooth, creamy, light and refreshing with the flavour of mango and hint of coconut, making it perfect for a Summer 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

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 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

Blend all ingredients in a high speed blender until smooth and creamy.

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.