Mango Cheesecake

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

VEGAN MANGO CHEESECAKE! 💛🌟Oh I absolutely LOVEEE this one! It's SUPER delicious, simple and also is GREAT to make in advance, freeze and take out when you have guests or if you want a healthy treat! I used frozen oob organic mango with chickpeas to make the smooth "cheesecake" section & the flavours are delicious! This recipe is vegan and organic!

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Serves 6 - 8 individual cakes

Ingredients: 
¾ cup of pitted dates
1.5 cups cashew kernels (un salted) 
6 tbsp. desiccated coconuts (or shredded) 
½ cup natural walnuts 
1 tsp vanilla essence 
4 tbsp. maple syrup
1 cup organic coconut milk 
1 cup frozen OOB organic mango 
½ lime, juiced

Directions: 

1. Boil water and soak dates for 5 minutes before draining.

2. In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut.

3. Blend until a chunky, but sticky paste.

4. Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out.

5. Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside.

6. Wash and clean food processor, ready for the next round of use.

7. In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut.

8. Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture.

9. Add the mango in after 5-7 minutes and continue to blend until super smooth. 

10. Once smooth, fill the remaining space in the muffin tin to the top. 

11. Freeze overnight with cling wrap and remove 30 minutes before serving.

12. Serve with another dash of desiccated coconut and some more mango! 

Vegan Mango Sorbet

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! 

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Serves 4 - 6

Ingredients: 
2 cups of frozen OOB mango 
1/2 cup coconut milk 
1/4 cup chickpea juice (canned) 
1 tbsp maple syrup  

Directions: 

1. Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.

2. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).

3. Add the chickpea mixture into the mango bowl and fold through.

4. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.

5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!

Mango Popsicles

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MANGO POPSICLES! I absolutely love having these by the pool in summer! These are a super simple snack that is healthy and that'll cool you down in that super hot heat! I used @ooborganic frozen mango pieces for this and blended with some yoghurt for a creamy ice-cream texture. 

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Ingredients: 
2 cups of frozen oob mango
1 cup of organic greek yoghurt 
1 tbsp of honey 
4-5 mint leaves 

Directions: 

1. Blend all ingredients into a blender until a super smooth paste. 

2. Pour the mixture into silicone popsicle holders and freeze overnight. These can be frozen for up to 4 weeks (if they last that long!) 

creamy mango raspberry popsicles

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

Mango layer

• 250g oob organic frozen mango
• 1 cup cream (could also use coconut cream)

Raspberry layer

• 1/2 cup oob organic frozen raspberries
• 1/2 cup cream (could also use coconut cream)
• 1 tablespoon sugar

Method

1. Let the mango pieces thaw for 1 hour before placing in a blender with the cream
2. Blitz until smooth and pour into 6 popsicle moulds
3. Rinse the blender and blitz the raspberries, cream and sugar until smooth
4. Top each mango ice block with an even amount of the creamy raspberry mixture
5. Place in the freezer until frozen
6. Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.

tropical mango coconut bars

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Makes 12. Takes 15 minutes + overnight to set

Cream Layer

• 400mL coconut cream
• 2 tbsp liquid sweetener (eg brown rice malt syrup / coconut nectar)
• 1 tsp guar gum (optional)

Mango Layer

• 3 cups oob organic frozen mango
• 2 tbsp liquid sweetener
• 1/2 tsp guar gum (optional)

Method

1. Blend cream ingredients on high until super smooth, set aside 1/4 c of the mix, then pour remainder into a lined square tin and place in the freezer for 20 minutes
2. Blend mango ingredients with the remaining 1/4 c coconut cream, then pour onto the cream layer (once it’s set sufficiently)
3. Freeze overnight, slice into bars and serve.
   Notes: The guar gum is optional, so you can make without and they’ll still taste delicious, but I’d recommend using it if you can, as it helps to give a traditional creamy ice cream texture, rather than them turning icy.
   For some extra zing, try some mixing a couple of tablespoons of passionfruit pulp into the mango layer before before layering

spiced fish tacos with mango salsa

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

• 2 tablespoons flour (use tapioca flour to make gluten free)
• 1 teaspoon curry powder
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon salt
• cracked black epper
• 400g white fish – cut into bite sized pieces

Raspberry layer

• 250g oob organic diced mango – cut into small cubes
• 1/4 medium red onion – finely diced
• 1 medium ripe (but still firm) avocado – cut into cubes
• 1 red chilli – deseeded and finely chopped
• 1 tablespoon fresh lime juice
• Large handful fresh coriander

Method

1. completely thaw the mango pieces
2. lay out on a tea towel or some paper towels to soak up excess moisture
3. combine all the salsa ingredients in a bowl. mix well
4. season with salt and pepper
5. store in fridge until ready to use
6. mix together the flour, curry powder, paprika, salt and pepper
7. toss with the fish until evenly coated
8. heat 1cm of oil in a saute pan over a medium/high heat
9. fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side