Mangoliscious !!

There is a reason that Mangoes are called the king of fruits! The aroma, the rich sweetness and the lusciousness. Its worth the wait, when the season finally arrives and we are greeted with so many different varieties of mangoes, each with their own unique flavour! Alphonso remains the gold standard at least for our family, to measure the taste, sweetness and flavour of each of the other varieties of mangoes that we  try.
Mangoes are nutritional powerhouses too. Incredibly rich in Vitamin A and flavonoids, mangoes are great for eye health and good skin. Fresh mangoes are also a good source of potassium, Vitamin C, Vitamin E and Vitamin B6. They are great for the body's immunity and resistance against infections and help scavenge the harmful oxygen free radicals.

This recipe is a healthier and vegan version of the famous cheesecake!! I was a big fan of the frozen cheesecake, and for the longest time did not even venture to try (making or eating) a vegan version of it, fearing that it would never match up. But this recipe makes the creamiest and most perfect dream cakes (read vegan cheesecakes).
So, do you want to know the secret? CASHEWS!
Nuts are good for us, but cashews, are real stars, in taste as well as their nutritive value. They have a lower fat content than most other nuts and about 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, which promotes good cardiovascular health, even in diabetics! Also a good source of magnesium, they are great for bone health.

This recipe is a version from the amazing 'my new roots' blog. I made a mango dream cake in honour of the mango season, but feel free to try it with any other fruit.

So, here is the recipe...

Raw Mango Cashew Dream cake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup pitted dates (soaked in 2 tbsp hot water for an hour)
¼ tsp quality sea salt

Filling:
1 ½ cups raw cashews, soaked overnight
juice of 2 lemons
1 tsp vanilla extract
1/3 cup raw coconut oil
1/3 cup raw agave nectar
1 cup chopped mango, preferably Alphonso 

Directions:

1. In a mixer, process the dates, almonds and salt, to chunky consistency. Line a pie tin with cling foil and press down the date mix like a crust.

2. Warm coconut oil and agave in a small saucepan on low heat until liquid and whisk.

3. In a powerful food processor / blender, place all filling ingredients (except the mango) and blend on high until very smooth and silky.

4. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the mango to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh mango.