Tuesday, 26 March 2013

Orange Mango Mini Cheesecakes

Hey there beautiful people, how's your day been? I hope it's been nice and sunny where you are, unlike where I am now. As is typical of autumn,  the weather lately has been... temperamental. Sunny one minute and pouring down the next. It's actually kind of good that it's been raining hard, ending the looong drought that has been making the poor plants across the country thirsty. But fear not, for I have this bright and lovely cheesecake to brighten up my day.


I mean, look at it; It's the colour of sunshine! And reminiscent of summer, because my body is not yet ready for another cold winter. Mangoes also remind me of certain childhood summers spent with my grandparents. Ah, the days when we could eat as much watermelon, melon, mangoes, papaya and coconut as we pleased. This time my grandparents are visiting us for their summer, so yay for that too!


Back to cheesecake; I'm glad that this doesn't feel too heavy thanks to the fruity and refreshing combination of orange and mangoes. Why? Because that means I can eat more of it and not feel too full. So good with fresh mangoes. Shhh, don't judge.

As for the base, I used some of the spirulina protein bars I had on hand because I ran out of Medjool dates. Noooo. But if you aren't into spirulina, I suggest making a plain crust with nuts/oats and dates. Or perhaps be experimental with the mesquite crust



Orange Mango Mini Cheesecake

Orange Layer:
1C cashews, soaked for at least 2 hours
1/4C water
3T liquid sweetener (honey, maple syrup, date syrup)
1t vanilla
Juice and zest of one orange
Juice of half lemon
Pinch of salt
1/3C coconut oil

Mango Layer:
1/2 of orange layer
1 fresh mango, cubed
A couple of pinches turmeric

1/2 mango for decoration (optional)

Line a six cup muffin tray and press down your preferred date+nut/oat base. Set aside.

Blend all the ingredients except the coconut oil in a blender until very smooth. Add in the coconut oil and blend again until smooth. Pour roughly half of it into the prepared bases. Cover and freeze for at least 30 minutes.

While waiting for the orange layer to set, make the mango layer by blending all the ingredients. The turmeric is there for a yellow-er colour, so add more if you want it brighter. Pour on top of the now set orange layer. Freeze for at least another half hour.

Once set, it's time to decorate! Slice the mangoes into thin strips and layer on top of the cheesecake in a circular fashion, as in the pictures. Enjoy and remember to smile before, after and while (if you can) eating this :)


2 comments:

  1. you should know that you have a beautiful blog :) loving the photos and recipes.

    ReplyDelete
  2. Awww that's very kind of you, thanks! :)

    ReplyDelete