MANGO CHEESECAKE 🥭 MANGO CHEESECAKE

BASE: 🔘 We crush 70g. pitted dates to make a paste beat them with water or milk. 🔘 Add 125g. of crushed cashew nuts or any other dried fruit (quantities depending on the mold you have but approximately a conventional package of 150g.) 🔘 Add 50g. of oat flakes. 🔘 Melt 50g. of coconut oil and add it to the mixture. Mix well all the ingredients so that it is a paste and spread it in the mold (I always grease it previously with natural butter or Aove so that it can take off well). Put it in the freezer while we do the rest.

CHEESE LAYER: 🔘 Previously we put in water 10-15 Mins 6 sheets of gelatin. 🔘 We make date paste as before but 50g will be enough this time. 🔘 We put in a small saucepan the 50g. of milk over medium heat and add 1 tub of spreadable cheese and the date paste. (Note that this is a function of taste, in my house the palate is not accustomed to take little sugary things and that's why I put 50g.) Stir well with a whisk and when it starts to boil, add the gelatin (previously dried). 🔘 Remove from heat and let cool about 10 minutes at room temperature. 🔘 Pour the contents into the mold, making sure that the base layer is cold and completely solid and dry. 🔘 Put it back in the freezer for at least 1 hour to gel.

MANGO LAYER 🥭 🔘 Let 4 sheets of gelatin soak for 10-15 mins. 🔘 Peel and cut a mango (approx. 300g. Although it depends on the mold and the above quantities). If there are leftovers you can leave pieces to decorate the cake. Keep in mind that the mango layer is much thinner than the cheese layer. 🔘 The mango is sweet enough so this layer will not have dates to sweeten. 🔘 We will simply mash the mango with a little water to make it liquid so we can do the same process as before. 🔘 In a small saucepan put the crushed mango (liquid form, I insist) and put it over medium heat. 🔘 When it boils, add the gelatin sheets (previously dried) and stir well with the whisk. 🔘 Remove from heat and let cool 10 minutes at room temperature. 🔘 Pour the contents into the mold and check that the cheese layer has solidified and has a gelatinous texture. 🔘 Leave at least half an hour in the freezer until this layer also solidifies.