Mini mango cheesecakes mmm mmm

The Almar’s love to use mangoes for smoothies, in salads, in a salsa to accompany fish taco’s or these lil tasty morsels. Whilst these delicious Summer fruits are in season why not make the most of their goodness and try this recipe.
1 1/2 cups (225g) organic cashews
1/2 cup (70g) organic pistachios
1/2 cup (40g) shredded coconut
4 fresh dates, pitted, chopped
270ml can coconut cream
1/2 mango, stoned, peeled, chopped (about 1 cup)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
2 tablespoons lime juice
Pinch of ground turmeric
Chilled coconut cream, extra, whipped, to serve
Chopped mango, extra, to serve
Frozen blackberries, to serve
Step 1
Place cashews in a large bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
Step 2
Meanwhile, grease a 12-hole, 1/2-cup (125ml) muffin pan. Place pistachios and shredded coconut in a food processor and process until finely chopped. Add the date and process until very finely chopped and mixture is firm. Spoon evenly among the prepared holes. Use the back of a spoon to smooth the surface. Place in the freezer for 30 mins to set.
Step 3
Drain cashews and place in a blender with coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric. Blend until very smooth and creamy. Divide evenly among the bases in the pan. Smooth the surface. Place in the freezer for 3 hours or until firm.
Step 4
Remove from freezer. Set aside in the pan for 5 mins before transferring to a serving platter. Set aside for 10 mins to soften slightly.
Step 5
Top with the extra coconut cream, extra mango and blackberries and serve immediately (taste recipe)