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
• water, for soaking
• 120 g coconut sugar
• 260 g ripe mango, flesh only, cut in pieces
  or frozen mango pieces, defrosted
• 500 g cream cheese
• 300 g whipping cream

Mango Coulis

• 20 g coconut sugar
• 200 g ripe mango, flesh only, cut in pieces, plus extra finely sliced for garnishing
  or frozen mango pieces, defrosted, plus extra finely sliced for garnishing
• 1 Tbsp lemon juice