Vegan Mango Cheesecake

Failed trying out the kiwi cheesecake the last time due to the natural colour of the kiwi not the green i am looking for. And today i tried out using Mango. Overall result satisfactory, but i guess i won't try for the third time. I couldn't find a smaller size springform tray instead i used a glassware which is not a good choice.

Ingredients

200 g Vegan biscuits - crushed and mixed with 50 g of melted vegetable fats.

200 g Raw cashew nuts - soaked for half a day, rinsed and set aside.

4 ripe mangoes

Agave syrup (own estimation)

a packet of agar agar powder (2g) melted in 250 ml of water - leave to cool.

some additional water to blend with the cashew nuts.

Method 

Laid the crushed biscuits on the tray and pressed it to get them compact; put in the freezer while you prepare the 'cheese' part. Put all the cashew nuts in the blender with about 100 ml of water, lightly blend it. Add more water if needed but still keeping the creamy texture. Cut out for 4 parts of the mangoes, leaving the center core and 2 parts aside. Scrap the mango flesh and drop into the blender and blend again, adjust the agave syrup to suit your sweetness. Finally, pour in the melted agar agar liquid into the mango cheese cream and lightly blend altogether. Remove the biscuits from the freezer, and pour the cheese cream over. Gives it a light shake to settle the cream down. Cover with plastic film and put to chill till the cream sets. Next prepare the balance 2 parts of the mango flesh. I simply just scrap it out and finely minced it since they are already so ripe. After when the cream is set (about 2h), i spread the minced mango on the top and covered back the film and let it sit again in the fridge. At least overnight. Voilà.