Ok. So aside from the horrific bad job on the Mango Roses, this turned out really nice. I was so pleased. It’s so summery and refreshing, a nice tropical hit in a regular cheesecake. Kept it plain and simple. Enjoyed a good few slices if this poolside this weekend !
1 Cup Pumpkin seeds
1 1/2 Cups Ground Almonds
1 Cup Medjool Dates
1 Tsp Cinnamon.
1 Cup Brazil Nuts (Soaked overnight)
2 Champagne Mangos (only.just discovered that’s what they’re called ..the little yellow ones )
1/4 Oil (I used Avacado
1/3 Cup Sweetner (I used Honey )
Optional Toppings :
Lime, Mango and Fresh Herbs.
This couldn’t be easier. Pop everything for the base in a processor and blitz till it sticks together. Squish it in the base of a 8″ Cake pan. Pop it in the freezer.
Drain and rinse the Brazils then pop in the processor with the Honey and oil and blitz till its well broken down . Add in the flesh of the two Mangoes and blitz for a good while until it’s all smooth. Zest and juice in the Lime give a final blitz and pour over the now cooled base. Freeze for 3-4 hours. Or over night. Lift out and give a little while to soften up a touch to serve!