Mango Almond Cheesecake Gluten free
Fresh Mango adds intense flavour and creamy texture
“Wooow!!! It looks soo moist, not what gluten free usually looks like.” This is what someone actually said about this cake, which is 100% true!
Gluten and dairy free is truly “free”. With a little creativity you can create just about anything you want to create.
When was the last time you had a cheesecake which was actually nutritious and still tastes like a “slice of heaven”?
Mango almond cheesecake that’s just so creamy, yet crunchy.
Start with really, really ripe hayden mangoes. Other types of mangoes can be used, the only requirement is that a really ripe mango needs to smell ah-mazing!!
This means the mango is flavourful and will therefore add great flavour to the cheesecake.
Prepare Mango Puree
Slice the mangoes and use a teaspoon to scoop out the flesh into a food processor or blender bowl and puree.
Cook puree with 2 tablespoons maple syrup for approximately twenty (20) mins on medium heat, this will vary depending on how much liquids are in the mango. It will be ready when it thickens and starts to bubble.
When the puree is done cooking, cool completely and then store in a seal tight container in the refrigerator overnight.
Prepare Mango Almond Cheesecake Base
Using one cup of gluten free rice crispies with thirty grams of dairy free butter and chopped almonds, makes a great base with a little cruch too.
Ingredients for Mango Almond Cheesecake Base:
- 1 cup raw almond – finely chopped
- 75g DF butter
- 1 cup puffed rice crispies
Line a six inch spring loaf with parchment paper on the bottom. This helps when you’re trying to take the mango almond cheesecake out of the pan.
Add crust mixture on top of the liner and press evenly to the edge of the base.
Prepare Mango Almond Cheesecake
Again using your food processor or blender, add all ingredients and bring to a creamy texture.
Add the mango puree prepared the day before and mix well.
Remove from blender or food processor.
Additionally, if you want your mango almond cheesecake to be a little crunchy, you may add 1/4 cup almonds finely chopped to the creamy mixture. Fold this into the mixture by hand.
Ingredients for Mango Almond Cheesecase:
1+ 1/2 cup almond flour
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons avocado oil
1 tsp salt
1/2 cup water
Pour in Lined baking dish. Bake at 300 degrees fareinheit for 50 mins.
Most Important Step
This mango almond cheesecake is so good you’ll want to keep a chunk for yourself….Shhhhh we won’t tell 😋😋
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May I humbly ask that your share this page with someone who you think is struggling to find healthy desserts without a truckload of sugar added to it.
Ingredient list: Flour Blend (Teff flour, Gluten Free Oat flour, Arrowroot flour, Brown Rice flour, Buckwheat flour, Coconut flour), Raisins, Gluten Free Oat Flakes, Chia seeds, Teff Whole Grain, Ground Flax Seeds, Chocolate Flavour, Vanilla, Cocoa Powder, Baking Powder, Baking Soda, Salt.
Ingredient list: Flour Blend (Teff flour, Gluten Free Oat flour, Arrowroot flour, Brown Rice flour, Buckwheat flour, Coconut flour), Gluten Free Oat Flakes, Apricot, Crystallized Ginger, Chia Seeds, Teff Whole Grain, Ground Flax Seeds, Vanilla, Ginger Powder, Baking Powder, Baking Soda, Salt.
Ingredient list: Flour Blend (Teff flour, Gluten Free Oat flour, Arrowroot flour, Brown Rice flour, Buckwheat flour, Coconut flour), Gluten Free Oat Flakes, Glazed Citrus, Tigernut Slices, Raisins, Chia Seeds, Teff Whole Grain, Ground Flax Seeds, Vanilla, Baking Powder, Baking Soda, Salt, Citric Acid.