Summer and Alphonsos call for a celebratory dessert every other day, and ever since I found a wonderful, healthy replacement for all things buttery in vegan recipes, desserts have become a guiltless pleasure. On one of my trips to Crawford Market I saw a large jar of white nuts adorning the shelf at my favourite dry fruit outlet – Royal Dry Fruits. I guess many of you know about it but for me it was introduction time. The shopkeeper gave me a nut to try. Just one bite and I got addicted. I have made many trips after that and used macadamia nuts in cookies and cakes. They make cookies crunchier, and lift the cakes better. I haven’t been able to share recipes of late as I haven’t been taking pictures and have been traveling quite a bit. Besides the site was still under construction and I did not want to present a messy home to you. I will be telling you about my Hyderabad trip in later posts.
When I returned the first thing I did was dig my teeth into a few alphonso mangoes. I had missed them so much. Since we already have had our fill of mangoes, it was time to relish mangoes in desserts. I am sure you will like the mango-macadamia nut tart as much as we did. The tart is healthy as it contains less fat as compared to a regular tart. Of course, macadamia nuts do contain a lot of fat but none of it is going to harm you as its all good monosaturated fat. We often complain that what the tongue likes the body does not. Well, this tart is good for both – the tongue and the body! So good that we have been having it for breakfast and not dessert!
Dish: Mango macadamia cheesecake
Three 3″ tarts
(Allergy information: This dish is gluten free and lactose-free but contains nuts)
Ingredients for tart base:
Sorghum / Jowar flour – 3/4 cup + 1/4 cup
Macadamia nuts – 10
Powdered sugar (I used vanilla sugar) – 2 tbsps.
(If you are using vanilla sugar, use half a vanilla pod for the base and the remaining for the filling.)
Oil (I used canola oil) – 2 tbsps.
Ingredients for filling:
Sorghum/ Jowar flour – 1/4 cup + a tbsp more if needed
Baking powder – 1/8th tsp.
Powdered sugar – 3tbsps. or more depending on sweetness of mangoes
Ripe firm mangoes – 2 cups (I used hapoos/alphonso variety diced into small pieces)
Macadamia nuts – 15
Oil – 2tbsps. (I used canola)
Lemon juice – 1 tsp.
Soy yogurt – 1/3 cup + more if the filling is stiff
Salt – A pinch (I used pink salt/saindhav namak)
Powder macadamia nuts coarsely.
Add the flour and powdered sugar and blitz till blended and well ground.
Add 1 tbsp. oil and blend again till the mixture comes together when held but will not form into a dough. If needed add another tbsp. of oil. Divide the crumble into four portions.
I used non-stick loose bottomed tart tins and hence just pressed the crumble onto the base. If using a normal loose bottomed tart pan, prepare the pan by lightly greasing with oil and dusting with flour. Now press the base mix all over the pan upto a thickness of about 3mm. Repeat for rest of the pans. You will now be left with one portion of the crumble. Set this aside to use as topping over the dessert.
Blind bake in a pre-heated oven at 150 deg. Cel. for 10 minutes.
Meanwhile prepare the filling as below:
Sieve flour, baking powder, salt and powdered sugar together. Stir well.
Powder nuts in a blender. Add 1/2 cup mangoes, oil, lemon juice, yogurt and blend well to a pourable but thick mixture.
Add to the flour and mix well till uniformly blended. The mixture should be thick but pourable. If needed add more yogurt at this stage and mix again. Taste and adjust sugar if needed. Alphonsos are very sweet mangoes and I am sure other varieties may call for more sugar.
Spoon some of the filling into the tart tin. Spoon a layer of mangoes and then pour rest of the filling. Top the filling with a generous sprinkling of the left over crumble.
My filling was enough for three 3″ tart pans. Adjust according to the pan sized used by you. I also made two mini tarts with the left over base and filling.
Pre-heat oven to 160 deg. Cel. and bake for 45 minutes or till firm on the top.
Serve topped with fresh mangoes and garnished with a sprig of mint.
Vegan cheese cake recipes do not call for baking powder. I found that adding some lends some firmness to the filling which otherwises becomes too gooey when cut into slices.
The quantity of sugar depends on the variety of mango used. Alphonso being a sweet variety does not need much sugar.
My homemade soy-yogurt was not tangy so I added lemon juice.
The cake will sink slightly as it cools and crack a little around the edges. This is normal.
Call it cheesecake or call it a cheesecake tart. It tastes all the same because I have added crumble on top. If you want it to conform to the definition of a cheesecake do not add the crumble! But who cares, the crumble makes it tastier and what’s in a name, after all?!
You can make an even healthier version by using raw sugar instead of white. Here it is – I have not topped this version with the crumble. It is equally tasty.