Raw Mango Cheesecake

I must admit it kind of feels weird to be back after almost a month (ugh!) without properly blogging; I've shared a few quick recipes on my instagram profile and been cooking like crazy for collaborations (as usual...luckily!). Well, to celebrate that summer is officially here I'm sharing with you the perfect cake for this season: a raw mango cheesecake with a pecan-coconut crust that I really adore. It's super refreshing, so summery, so fruity and oh so creamy you'd never guess it doesn't really contain any cream cheese or dairy cream. I could eat mango every single day, never get tired of this tropical fruit plus it's so good for sensitive stomachs like mine. This recipe is plant-based, refined-sugar free and gluten-free. 
Even though mosquitoes are already driving me crazy (wearing a too-intense-for-myself citronella bracelet as I'm typing this) summer is my favorite season of the year as you already know: nothing beats longer days, wearing light clothes and sandals, homemade popsicles, watermelon gazpacho and letting your hair dry naturally...that is one of my favorite things about summer. Girls (and boys) with extra long hair like myself will understand me! ;-) 
Btw, a powerful food processor or high-speed blender is essential in order to whip up a perfectly smooth raw cake. Always look for ripe sweet mangoes with a smooth, creamy flesh, avoid those that are fibrous!

Raw Mango Cheesecake
(yields one 20-cm/8-inch cake)

- For the pecan crust:
1 cup pecan nuts.
1/4 cup shredded coconut.
10 Medjool dates, pitted.
2 tablespoons raw extra virgin coconut oil.
A pinch of pink Himalayan salt.

- For the mango filling:
1 1/2 cups raw cashews.
1/2 cup organic full-fat coconut milk.
2 cups fresh mango, diced.
1/4 cup raw extra virgin coconut oil.
1/4 to 1/3 cup pure maple syrup.
2 tablespoons lemon juice.
A pinch of pink Himalayan salt.

- Always use organic coconut milk whenever possible, they usually only contain coconut flesh, water and some thickener. I don't recommend using those that have additives because they have a slightly weird aftertaste. 
- Measure the cashews before soaking them overnight.

- To make the crust: 
Blend nuts and shredded coconut in your food processor until well chopped but don't over-process to the point the nuts become a paste. Small bits of nuts should be visible, kinda like when we are making energy balls. 
Add the remaining ingredients: dates, coconut oil, and salt, and process until a sticky and cohesive dough forms. 
Line the bottom of a 20-cm springform cake pan with parchment paper, leaving enough paper outside the pan to easily lift and remove the base of the pan when the cake is done. 
Press the crust mixture down with your hands and level with a silicone spatula until flat and even. Transfer to the fridge. 
- To make the filling: 
Blend the cashews and coconut milk until creamy and soft. Add in the rest of the filling ingredients and process until completely smooth, you should stop a few times and scrape down the sides of the bowl. 
Pour the mixture over the chilled crust, cover the pan (avoid any direct contact with the surface of the cake) and let it set in the freezer for at least 4 hours or until firm, preferably overnight. 
Once the cake has hardened gently remove from the pan and leave it at room temperature for around 15 minutes before slicing and serving.