My mangos and avocados finally ripened to perfection. I made a mango, avocado shrimp salad and a no-bake mango cheesecake with them. The zesty salad was simple to make, and it was very refreshing and delicious. The cheesecake was yummy and healthy — well, much lower in calorie than your ordinary cheesecake and more nutritious.
Mango Avocado Prawn Salad with Chili Lime Dressing
1 avocado, cubed
1 ripe sweet mango, cubed
6 large fresh prawns, cut in halves and poached
1 small Thai red onion or shallot, minced
1 small red chili pepper, seeded and minced
1 small green chili pepper, seeded and minced
1 to 2 tablespoon chopped cilantro
1 1/2 tablespoon fresh lime juice
1 1/2 tablespoon fish sauce
Make the dressing by mixing together lime juice, fish sauce, shallot, chili peppers and cilantro. Save some sliced shallot, cilantro and chili pepper as garnish.
Toss the mango, avocado, Poached prawns with the dressing and garnish with thinly sliced, Thai red onion or shallot and cilantro.
Since avocado contains a lot fat, I didn’t need to use any oil for the dressing. My mango is very sweet, so I didn’t need to add any sugar to the fish sauce.
Note for poaching the prawns:
I always prepare the prawns by squeeze them for a minute or two with a teaspoon of salt and a tablespoon of Shao Xing cooking wine. I let them sit in the salt and wine while boiling a pot of water with a few generous slices of ginger. When the water is boiling, I add the prawns with the marinade into the water. The water boils again and the prawns turn pink, drain the water and let the prawn cool.
Healthy No-bake Mango Cheesecake
Ingredients For the Crust:
3/4 cup maple granola cereal
1/4 cup heaping chopped walnuts
1/2 cup soft Medjool dates
2 tablespoon 100% cocoa powde
1 tablespoon coconut oil
A pinch of salt
Ingredients for the Filling:
1 large ripe mango (about 1 1/2 cup or less diced)
1 tub 60% less fat Philadelphia cream cheese (250g)
1 teaspoon fresh lemon juice
2 teaspoon vanilla paste or 1 teaspoon vanilla extract
1 1/2 tablespoon agar agar flakes
1/2 cup milk of choice for the agar agar (I used 2% milk)
Knead all ingredients for the crust as you would a dough.
Press the crust “dough” tight in a prepared 8 or 9 inch tart dish. (I used a cooking pot lined with saran wrap.)
Leave the crust in the freezer as you prepare the filling.
Blend all ingredients for filling, except for the 1/2 cup of milk.
On low heat, boil the 1/2 cup milk with the agar agar flakes until melt. Transfer to the blender and blend with the mango cheese mixture until smooth.
Pour filling mixture into the prepared crust.
Refrigerate for 2 hours or freeze for 40 minutes for the cheesecake to set before serving.
A friend told me that she made this cake with my recipe and it turned out a little too tart because her mangos were tart. Taste your mango first, adjust the amount of mango, lemon, and sugar when blending the filling.