Calypso Mango and Cream Jelly Cheesecakes
Ingredients
Almond Brownie Base
- 1/2 cup (67g) almonds (raw, roasted, or activated)
- 1 tbsp (8g) coconut flour
- 1/4 cup (30g) cacao powder
- 10-12 Medjool dates, pitted
Calypso Mango Cream Filling
- 1 1/2 cups (160g) raw cashews, soaked 4 hours in water
- 1 cup (200g / flesh from approx 1) mango flesh
- 2 tbsp (45g) pure maple syrup
- 2 tsp lemon zest
- 1/4 cup (60g) fresh lemon juice
- 1/2 cup (125g) canned, full-fat coconut milk
- 2 sachets (18g) vegetarian gelatine
Mango Jelly
- 3/4 cup (160g / flesh from 2 checks) Calypso mango
- 1/4 cup (62g) water
- 2 tbsp (40g) lemon juice
- 1 sachet (9g) vegetarian gelatine
Preparation
Almond Brownie Base
In a food processor, combine almonds, coconut flour, and cacao powder. Pulse to combine.
With the food processor running, add one pitted date at a time until you've added 10 in total. Check the dough's consistency.
The mixture should be able to roll into a ball and hold together well. If needed, add 1-2 more dates until desired consistency is reached.
Press the mixture into 9 muffin molds or similar-sized molds. Set aside.
Calypso Mango Cream Filling
Drain the soaked cashews and add them to a blender along with mango flesh, maple syrup, lemon zest, and lemon juice.
Blend until smooth and set aside.
In a saucepan, combine the coconut milk and gelatine.
Mango Jelly
In a blender, combine Calypso mango flesh, water, and lemon juice.
Blend until smooth.
Add the vegetarian gelatine to the saucepan with the coconut milk and gelatine mixture. Heat according to the gelatine package instructions.
Remove from heat and let it cool slightly.
Assembly
Pour the Calypso Mango Cream Filling over the almond brownie bases in the muffin molds.
Once slightly cooled, pour the Mango Jelly mixture over the cream filling.
Place the molds in the refrigerator to set for at least 4 hours or until firm.
