Vegan Mango Cheesecake Tart

This mango cheesecake tart with jelly layer is light, creamy, fruity, smooth and very very delicious. 

Ingredients:

Crust:

• 50g almond, or any choice of nuts you prefer
• 110g rolled oats or granola
• 140g soft dates, pitted

Mango Cream Layer:

• 345g silken tofu
• 250g mango puree
• 80g maple syrup
• 32g corn starch
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 22g coconut oil, melted
• 1/8 tsp turmeric

Mango Jelly:

• 160g mango puree
• 60g water
• 1½ tbsp lemon juice
• ¼ tsp agar agar powder
• a pinch of turmeric powder

Method:

For the crust: Grease a pie pan or tart pan and preheat the oven to 180ºC or 160ºC for fan assist oven.

In a food processor, firstly add the nuts and roll oats or granola. Give it a quick whisk. 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 and if it's too sticky, add more oats or granola.

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

For the mango cream layer: Process all the mango cream layer ingredients in a food processor or a hand 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.

Once done, take the pie out of the oven and let it to cool at room temperature until it isn't hot to touch. Then put it into the fridge to set. To speed up the process you can put the pie in the freezer for about 30 minutes.

For the jelly layer: Pour water in a saucepan or skillet, add agar agar powder and turmeric and bring to a boil. Stir until the agar agar powder is dissolved.

Add lemon juice and mango puree, stirring constantly.

Next, strain the mixture through a fine-meshed sieve into a medium sized bowl. Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.

Slice and enjoy