Mango Cheesecake

Almond and Macadamia Base

• 40 g unsalted butter, plus extra for greasing
• 120 g blanched almonds
• 120 g macadamia nuts
• 1 pinch fine sea salt
• 1 Tbsp maple syrup
• 40 g desiccated coconut

Cheesecake

• 5 gelatine leaves
• 120 g coconut sugar
• 1 mango, ripe, flesh only (approx. 260 g)
  oder 260 g frozen mango, flesh only, thawed
• 500 g cream cheese
• 300 g whipping cream

Mango Coulis

• 20 g coconut sugar
• 200 g mango, flesh only, plus extra finely sliced for garnishing
  oder 200 g frozen mango, flesh only, thawed
• 1 Tbsp lemon juice