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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mango And Cashew Cheesecake   
    Categories: Cheesecakes, Dessert, Vegan   
         Yield: 8 Servings   
       
       100 g  Rolled oats   
        80 g  Ginger biscuits   
        50 g  Pumpkin seeds   
         8    Medjool dates; pitted   
         4 tb Coconut oil; melted   
       100 g  Cashews   
         1 tb Agar agar powder   
       150 g  Fresh mango; pureed   
         3 tb Maple syrup;   
              - up to 4, adjust to taste   
       1/2    Lemon; juice of   
         1 ts Vanilla extract   
       200 g  Silken tofu   
       200 ml Canned coconut cream   
         1 tb Agar agar powder   
       250 g  Fresh mango; pureed   
         4    Limes; juice of   
         3 tb Maple syrup   
       
     Preparation time: 45 minutes   
        
     Try this mango and cashew cheesecake for a smooth, no-bake vegan   
     dessert. Ginger, mango, and citrus pair with a creamy, high-protein   
     filling that works well for make-ahead serving.   
        
     Soak the cashews for the filling for at least 2 hours (or in   
     just-boiled water for 10 minutes), then drain.   
        
     To make the base, combine the rolled oats, ginger biscuits, pumpkin   
     seeds, and pitted dates in a food processor.   
        
     Process until the mixture becomes a sticky, crumbly texture. Add the   
     melted coconut oil and process again to combine.   
        
     Press the mixture firmly into the base of a lined springform cake tin   
     measuring either 18 or 20 cm in diameter. Chill in the fridge while   
     you prepare the filling.   
        
     In a small saucepan, vigorously whisk the agar agar powder, mango   
     puree, maple syrup, lemon juice and vanilla extract. Heat for 3 to 5   
     minutes until the mixture simmers.   
        
     Drain the tofu and add to a jug blender with the coconut cream and   
     soaked, drained cashews. Blend until completely smooth and creamy.   
        
     Add the warm agar agar mixture and blend again.   
        
     Pour the mixture over the chilled base and spread evenly. Return to   
     the fridge to set for at least 2 hours, although overnight is best.   
        
     For the gel topping, combine the agar agar powder, mango puree, lime   
     juice and maple syrup in a small saucepan and simmer for 2 to 3   
     minutes, stirring continuously.   
        
     Allow the gel to cool, then gently pour it over the set cheesecake.   
     Chill in the fridge for at least 1 hour until the topping firms up.   
        
     Recipe by Jeffrey Boadi   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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