Yup, it IS tropically delicious. It is absolutely amazing. The almost tangy mango glaze on top was a nice compliment to the sweet filling. It turned out a little sweet, so I thought a couple bites is about all I could handle. Instead, it left me wanting for more. I will definitely be making this for my next raw food classes. For the recipe, I used agar instead of irish moss. The texture is a bit soft and may not hold up well for too long. It could be because I didn't blend the filling long enough in the high-speed blender. I put the rest in the freezer to get a nice clean cut serving and to store for longer enjoyment. It freezes well. Prepared raw food (not dehydrated nor germinated) lasts four to five days in the refrigerator. Eating this whole cheezecake within 4 days is too much for us. So, while it's still in the freezer, stop by and visit us... we'll share!
Click here for Mango Cheesecake recipe.
Here is another raw bread we made... Mediterranean Almond Bread:
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