Try this delicious and guilt-free dessert as the perfect finishing touch to any lunch or dinner.

Fresh Mango Cheesecake

Pecan Date Crust (recipe below)
Mango Filling (recipe below)
Strawberry Topping (recipe below)
½ C coconut flakes

Place the mixture for the Pecan Date Crust (recipe below) into a pie pan and press it down with your fingers, molding it into a smooth crust. Next, pour the Mango Filling (recipe below) onto the crust and smooth the top evenly. Now place the Strawberry Topping (recipe below) evenly over your filling, and decorate your cheesecake by sprinkling the coconut flakes over your topping. Freeze the cheesecake for one hour, then place it in the refrigerator or set it out to slice and eat.

 Pecan Date Crust

1 C dates
2 C fresh pecans (or almonds)

Blend the dates and pecans (or almonds) in a food processor or blender until the mixture is fine in texture.

Mango Filling

2 Tbsp coconut water (liquid obtained by cracking open a young coconut)
2 C fresh cashews
½ lemon
1 pinch of sea salt
2 mangoes
3 to 4 Tbsp agave (or sweetener of your choice)

Blend the coconut water, cashews, lemon, sea salt, one mango and agave sweetener in a food processor or blender until the ingredients are smoothly mixed. Then cut the second mango into square pieces and mix it in, leaving little chunks of the mango in the filling. Make sure your filling has the desired taste before adding it to the pie crust.

Strawberry Topping

2 C strawberries
4 to 5 Tbsp agave (or sweetener of your choice)
2 to 4 Tbsp purified water or coconut water

Blend the strawberries, agave sweetener and purified water (or coconut water) together in the blender until the mixture is smooth.