USING KENSINGTON PRIDE MANGOES
About the Recipe
A delicious mango, coconut and passionfruit summery dessert.
1 cup desiccated coconut
1 cup pecan nuts
5 large medjool dates, or use smaller pitted dates, just increase the quantity slightly
1 cup coconut cream
¼ cup maple or rice syrup
1 teaspoon agar agar powder
2 tablespoon water
½ cup soaked and drained cashew nuts
2 cup fresh mango pieces and 1 C for decoration
pinch of salt
½ teaspoon vanilla
juice of 1 small lemon
Grind the coconut and dates in food processor until the coconut starts to release its oil – about 3 - 4 minutes – then add the pecans only pulsing briefly as they can easily turn into a nut butter.
Remove and press flat into a round glass baking/pie dish of aprox 25cm / 9.8inch diameter and put into the freezer
Combine the coconut cream and syrup in a small saucepan and heat till simmering
Stir the agar agar powder into the water and then stir this mixture into the hot coconut cream mixture, bringing it to the boil for a minute and stirring all the time Add the drained cashews, the 2 cups of mango, salt, vanilla and lemon juice to a high powdered blender and pour in the warm coconut cream mixture from the saucepan
Blend together till silky smooth
Pour the mixture onto the frozen crumb base and refrigerate overnight or for at least 5 or 6 hours.
Remove from refrigerator and top with chopped mango and passion fruit
Slice with a warm knife
Variation: use a tablespoon of grated ginger in the crust for the cheesecake