I love baking cakes, and even though I like a rich chocolatey cake or cakes with lots of spices, I think summer asks for lighter and fruitier options. I especially love the flavour of tropical fruits like mango and passion fruits. I think they go well into a fruity and light dessert with a mousse like texture, which is why I created this recipe. It took a couple of goes, but I think I have achieved the right texture this time around.
I tried the same recipe with aquafaba and sugar instead of the vegan whipped cream, which is definitely possible but also makes the mousse a bit more watery and less creamy. However, it is a lighter and more low fat option. The cheesecake as made by this recipe contains only 214 calories per slice!
Do also pay attention to the amount of agar. Using too much will give you a very solid jelly like texture, while using too little might cause your cheesecake/mousse mixture to collapse. I prefer weighing my agar instead of measuring with teaspoons, for a more accurate amount.
If you would want to make this cake in summer, but don’t want to use your oven, you can definitely swap out the crust for a crushed cookie crust, using some store bought cookies and some margarine. I prefer making my own crust so I can add some texture to it with some oats, and that I can make it a bit saltier, which I prefer to balance out the freshness and sweetness of the mousse filling, but it is up to you!
For this recipe I used quite a small spring form pan, so the mousse part would be nice and high. If you prefer a larger and lower cheesecake, you might want to double the crust recipe!
Ingredients for 8 pieces:
- 80 grams of flour
- 30 grams of oats
- 30 grams of powdered sugar
- A pinch of salt
- ¼ tsp. of vanilla
- 70 grams of margarine, room temperature
- 250 grams of mango
- 2-3 passion fruits
- 100 mL of water
- 4 grams of agar agar
- 200 grams of Alpro go on
- Half a container of Alpro whipping cream (= 125 grams)
- Optional: Sweetener of your choice if your mango isn’t ripe enough
- Optional: the juice and zest of a lime
- Preheat your oven to 180 degrees Celsius
- Blend your crust mixture with an electric mixer until crumbly
- Press your crust into a circular cake pan, mine was 20 cm
- Bake in the oven for around 16 minutes, until browned around the edges
- Let your crust cool down
- Use a (stick) blender to blend your mango, water and agar agar to a smooth mixture, taste and adjust sweetness
- Heat in a pot until boiling and add your passion fruit, lime juice and zest (if using), keep on a gentle boil for about 5 minutes, stirring occasionally
- Switch to a whisk and whisk in the Alpro go on, I did this in three batches
- Remove to the heat and let cool down, until you can touch the pan but it isn’t setting up yet
- Whip your Alpro whipping cream (I did not add any sugar to this, since my mixture was sweet enough) and fold into your slightly cooled mango purree, keeping as much air in as possible, I did this in three batches
- Pour your mango mouse/cheesecake mixture on top of your cooled crust and place in the fridge until set, for me this took around 2 hours, since I let my mango mixture cool down quite a bit.
- Slice into 8 slices and enjoy!