Mango Coconut Cardamom Cheesecake

This weekend my good friend Pam came over for dinner. I love dinner dates with her because she absolutely loves and appreciates my food - and we can talk and talk forever so dinner becomes a four hour event. We started with a simple salad with a creamy avocado dill dressing and then headed into the main dish of Thai noodles and veggies in peanut sauce (recipe HERE). We sipped on hot hibiscus tea before heading into dessert: Raw mango coconut cardamom cheesecakes with coconut cream and jakfruit puree. Yum!

While deciding what to make for dessert I came across a container of frozen champagne mango that I had cut and froze last summer. What to do with mango... ideas flooded my mind. I did a search on my blog and up popped my coconut cardamom mini cheesecakes. The mango was just an undertone in that recipe but it gave me the inspiration to turn the mango into a more dominant ingredient. If the truth be told I think I prefer the coconut cardamom ones just a bit more, however, this new cake is silky smooth, most of the sweetness comes from the mango, and the jackfruit goes perfectly with it!

Mango Coconut Cardamom Cheesecake with Jakfruit Puree

Be sure to make all parts of the cake including the puree and coconut cream. If you don't have dried jakfruit you can try it with dried mango.


1/2 cup almonds
1/3 cup shredded coconut
3 medium dates, pitted
2 teaspoons coconut flour
2 teaspoons water
pinch of salt

Grind the almonds into flour in a food processor.
Add the coconut, dates, coconut flour, and salt. Process until the dates break down.
Add the water and pulse to combine.
Press the dough into the bottom of mini spring form pans or a 6" or 7" spring form pan. Set aside.


1 1/4 cup diced mango
2/3 cup cashews
2 tablespoons coconut nectar
1 1/2 tablespoons water
1 1/2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla exract
3/4 -1 teaspoon cardamom
4 tablespoons mekted coconut butter
5 1/2 tablespoons melted coconut oil

Blend the mango, cashews, coconut nectar, water, lemon, vanilla, and cardamom in a high speed blender until smooth.
Add the butter and oil. Blend again briefly to incorporate.
Pour over the crust(s).
Chill in the fridge at least 8 hours, or until firm. OR chill in the freezer for a few hours and then transfer to the fridge for faster chilling time.

Coconut Cream

Make the coconut cream just before serving the cake as it will harden as it sits or chills.

2 tablespoons melted coconut butter
2 tablespoons + 1 teaspoon hot water
3 drops vanilla medicine flower essence
1 drop stevia

Stir all ingredients together in a bowl. The water must be hot or it will seize the coconut butter.
Spoon the cream over the cheesecake.

Jakfruit Puree

1/3 cup packed dried jakfruit, soaked in 1/2 cup water
2 tablespoons fresh mango diced small
2 teaspoons lemon juice
2 drops stevia
1 1/2 teaspoons chia seed.

Blend the jakfruit, soak water, mango, lemon, and stevia until smooth.

And now I'm trying to decide on a raw dessert to make for "dessert and chick flick night" with a friend this week. Any ideas?!

Wishing you a great week!
Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend, Raw Food Thursdays, Healthy Vegain Friday

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