In the world where desserts are merely an afterthought, a simple pleasure to indulge in after a meal, comes a game changer so powerful, it demands your full attention. Enter the battlefield, the Mango Cheesecake Tart – not just a dessert, but a declaration of war against the mundane, the ordinary, the expected.

This isn’t just another sweet treat to satisfy your sugar cravings. No, gentlemen and ladies. This is a meticulously crafted masterpiece, combining the exotic flair of mango with the rich, velvety texture of cheesecake, all seated atop a rebellious crust that defies all norms.

**The Crust:** Picture this – a foundation so robust, yet so ingeniously simple. Nuts or seeds of your choice, combined with granola or rolled oats, held together by the natural sweetness of soft dates. It’s not just a base; it’s the herald of what’s to come, setting the stage for an epic saga of flavor.

**Mango Cream Layer:** Now, imagine the core of this culinary revolution – silken tofu, ripe mangoes, and a symphony of maple syrup, lime juice, and vanilla extract, with just a hint of coconut oil for richness. This is where the magic happens, a daring blend that challenges your perceptions of what a cheesecake can be, endowed with the smooth, creamy texture of tofu and the vibrant zest of mango. The addition of cornstarch or arrowroot flour ensures this cream sets to perfection, a bold move that pays off spectacularly.

But it doesn’t stop there. Oh no. We’re not playing it safe – we’re going all in. A sprinkle of turmeric brings not only a pop of color but an undertone of warmth, a subtle nod to the exotic origins of the mango that stars in this show.

**Mango Jelly:** And for the grand finale, a crowning layer of mango jelly, a glistening jewel atop our tart. Mango puree, water, lime juice, and that secret weapon, agar powder, come together to form a jelly that’s both vibrant in flavor and dazzling in appearance. A pinch of turmeric here too, for that golden glow that mirrors the first light of dawn.

This Mango Cheesecake Tart isn’t just food; it’s an experience, a statement, a revolution on a plate. It’s a challenge to the status quo, a bold step into uncharted territories of taste and texture. It’s everything and more – an explosion of flavors that defies expectations and sets new standards.

So, to those who dare to question the importance of a dessert, to those who settle for the ordinary, I say this: Step up. Experience the power of this Mango Cheesecake Tart. Let it not just satiate your hunger but ignite your spirit, fuel your passions, and inspire you to seek out the extraordinary in every aspect of your life.

Because in this world of endless possibilities, why would you ever choose to be ordinary?

Summarized Steps
INGREDIENTS

 

Crust:
* 1.75 oz (50 g) nuts or seeds of choice
* 1 cup (110 g) granola or rolled oats (gluten-free if needed)
* 5 oz (140 g) soft dates pitted
Mango Cream Layer:
* 12.3 oz (345 g) silken tofu (see notes for a soy-free version)
* 1 1/2 cups (250 g) ripe mango cubed
* 1/4 cup (80 g) maple syrup
* 4 tbsp (32 g) cornstarch or arrowroot flour
* 2-3 tbsp lime juice or lemon juice
* 1 tsp vanilla extract
* 1 1/2 tbsp (22 g) coconut oil (see notes)
* 1/8-1/4 tsp turmeric (optional)
Mango Jelly:
* 2/3 cup (160 g) mango puree
* 1/4 cup (60 g) water
* 1 1/2 tbsp lime juice or lemon juice
* 1/4 tsp pure agar powder
* 1 pinch of turmeric powder

INSTRUCTIONS

 

Crust
* First, oil/grease an 8-inch pie pan or tart pan and preheat your oven to 360 °F (180 °C).

* Process all crust ingredients in a food processor. Start with the nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If it’s too dry, add more dates, if it’s too sticky, add more oats/granola.

* Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

Mango Cream Layer
* Next, process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.

* Bake in the oven for about 35 minutes. Depending on your oven, it might take a few minutes less or more.

* Turn off the oven and let the pie cool at room temperature until it isn’t hot anymore. Then transfer it to the fridge to set. To speed up the process, you can freeze it for about 30 minutes.

Jelly Layer
* For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric and bring it to a boil. Stir until the agar powder is dissolved.

* Add lime juice and mango purée, stirring constantly.

* Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.

* Finally, pour the mixture over the mango pie, spread it evenly by slightly tilting the cake to all sides, and transfer the pan to the fridge to set.

* Slice and enjoy! Store leftovers in the fridge for up to 5 days.


NOTES

* For an oil-free version, you can use 4 tbsp of e.g. cashew butter or coconut butter.
* You need 100% pure agar powder. If your agar powder contains other ingredients (e.g. dextrose), you will need to add more powder. For example, if your mixture contains only 25% agar powder, then you will need to add 4 times the amount which is mentioned in the recipe.
 

SOY-FREE Cream Layer (NO-BAKE):

* 300 g (1 1/4 cups) mango puree
* 380 g (one 13.5 oz) can coconut milk, full fat
* 80 g (1/4 cup) maple syrup
* 2-3 tbsp lime juice or lemon juice
* 1 tsp vanilla extract
* 1 1/4 tsp pure agar powder
* 1/8-1/4 tsp turmeric
 

1. Pour coconut milk into a saucepan, add agar powder + turmeric and stir until the agar powder is dissolved.
2. Bring the mixture to a boil.
3. Next, add mango puree, maple syrup, lime juice, and vanilla extract. Let it simmer for 1-2 minutes.
4. Strain the mixture through a fine-meshed sieve into a medium-sized bowl.
5. Pour the mixture over the crust.
6. Let the pie cool at room temperature until it isn’t hot to the touch anymore.
7. Then put it into the fridge to set for at least 3-4 hours (or overnight).
 

* Recipe makes an 8-inch tart/pie. Nutrition facts are for one piece if you cut the tart/pie into 10 slices.

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source Ela vegan

This is a meticulously crafted masterpiece, combining the exotic flair of mango with the rich, velvety texture of cheesecake, all seated atop a rebellious crust that defies all norms.

Source: elavegan.com

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