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Vegan mango cheezecake
Vegan mango cheezecake

Before you jump to Vegan mango cheezecake recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and should be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are a number of foods that basically can raise your moods when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Green tea is truly good for your mood. You were sure it had to be included in this article, right? Green tea is packed full of an amino acid called L-theanine. Studies prove that this specific amino acid can basically induce brain waves. This helps improve your mental sharpness while having a relaxing effect on the rest of your body. You already knew that green tea helps you become better. And now you are aware that it can help you be happier too!

So you see, you don’t need to stuff your face with junk food when you want to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to vegan mango cheezecake recipe. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Vegan mango cheezecake:
  1. Get 500 g Silken tofu
  2. Prepare 200-250 g Icing sugar
  3. Provide 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
  4. Get 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
  5. Take 400 g Tin/pack of mango in juice- I used del-monte
  6. Prepare 350 g Ginger biscuits -usually accidentally vegan but check ingredients
  7. Get 80 g Vegan butter
  8. Provide tin Spring-form cake
  9. Prepare 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
  10. Use Squeeze lemon juice (optional)
Instructions to make Vegan mango cheezecake:
  1. Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool.
  2. Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour.
  3. Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring)
  4. Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours.
  5. To finish - purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour.
  6. Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!

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