Mango Cheesecake

  • Servings : 4-5

Everyone loves my world famous Raw Organic Mango "Cheesecake," which has no cheese or dairy yet is creamier than any cheesecake out there! This colorful, vibrant dessert is an amazing crowd pleaser; the bright yellow vegan version will cheer up all "cheesecake" fans.


  • 1 cup raw organic pistachio nuts
  • 1/4 cup coconut nectar
  • 1/2 cup water, or 1/3 for thicker consistency
  • 1 1/2 cups raw organic brazil nuts
  • 1 large organic mango
  • coconut nectar (to taste)


Step 1

In the Blentec Blender (you can use other blenders, but I really recommend the Blendtec for its power and performance in making my recipes), add pistachios and blend until a crumb size.

Step 2

Pour into a bowl and mix with coconut nectar until well mixed. Press into a glass pie pan, shape into a crust and set aside.

Step 3

In the blender add the water first, then Brazil nuts, chopped mango and coconut nectar, and blend until smooth.

Step 4

Pour the Mango Cheesecake mix over the crust and serve right away, or chill until firm.

Garnish with sliced strawberries or soaked goji berries for a colorful gourmet presentation.



Coat the top of the cake with raw organic coconut oil and drizzle nectar to taste for a fast, simple "frosting."

Add a few tablespoons of carob powder to taste when blending or mixing to make a "chocolate" pie crust!

Add grated carrots for garnish.

Recipe Source: Raw STAR Recipes
Reprinted with permission from the author, Bryan Au.
Photograph © Wanda Embar.

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