Mango is about as summer as it gets. Add mango to a raw vegan cheesecake and you’ve got SUMMER! Then, add some crunchy macadamias and you’ve got Aussie Summer!! I know, I know, it feels like I’m rubbing it in for all you lovelies over where the sun currently don’t shine (much). Dude, get your mind outta the gutter, I’m talking about the Northern Hemisphere. BUT I’m not rubbing it in. I’m getting you excited for what is to come. Also, if you can get some frozen mango from your local market then you can probs make this right now! So it’s all good yeah?
I based this Raw Mango Macadamia Cheesecake on an Aussie summer classic – a Mango & Macadamia Weis Bar! Have you ever had a Weis bar? It’s an ice cream bar, made up of tangy mango sorbet and a strip of creamy vanilla ice cream studded with crunchy Australian macadamias.
Macadamias are one of the few native Australian plants that have become very popular and with good reason. They’re deliciously buttery, thanks to their high fat content, and unfortunately very expensive – so they add a little special sumthin’ sumthin’ to this cake. I, of course, miss a few things since cutting out sugar so I decided to healthify a Weis Bar. Let me tell you, major success!
This cake is vegan, paleo, gluten free, dairy free, raw and SO easy to make. Pinky swear. You’ll be amazed that a blender, a food processor and a freezer can create such magic. My preference as a sweetener is maple syrup, I don’t think I need to explain that.. It’s bloody delicious! I do, however, often use rice malt syrup because it’s less expensive, which means a lot to this mama on a budget. You might need to make some adjustments if your using one or the other in this recipe. Less is more, because you can always add more later. Just remember to keep tasting the filling as you go! What’s your favourite natural sweetener and why?
We had a little garden party last weekend and I knew I wanted to serve a cake like this. It was a lovely Sunday and I saw some old friends I hadn’t touched base with in a long while. We’ve only been back here in Melbourne for a few months and it was a happy accident that a friend of mine, who I worked with in Venice, is back here for the summer! It really is a small world after all.
We sat in the sunshine, eating lemony salads and hot pink beetroot dip. Drinking beers and catching up, whilst a pantless Evie covered herself in mud and cake. Safe to say it was pretty wild for a garden party. Ha! There is no greater joy than seeing your child get deliriously messy and feed them cake, knowing it’s full of wholefoods and love.
Summer is here and this is my celebration.
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Love & light,