Mango cheesecake

Almond and macadamia base

• 40 g butter, plus extra for greasing
• 120 g blanched almonds
• 120 g macadamia nuts
• 1 pinch salt
• 1 tbsp pure maple syrup
• 40 g desiccated coconut

Cheesecake

• 5 titanium strength gelatine leaves
• cold water, for soaking
• 120 g coconut sugar
• 260 g mango, flesh only (approx. 1 mango) or frozen, thawed mango cheeks
• 500 g cream cheese, softened and cut into pieces
• 300 g pouring (whipping) cream

Mango coulis

• 20 g coconut sugar
• 200 g fresh mango, flesh only, or frozen, thawed mango cheeks, plus extra finely sliced for garnishing
• 1 tbsp lemon juice