Step 1

Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.

Step 2

Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.

Step 3

Refrigerate until set for about 4 hours.

Step 4

In a blender combine gelled coconut milk, 1 cup mango puree and 1 tables maple syrup.

Step 5

Pulse together the macadamia nuts and coconut flakes until almost a flour consistency.

Step 6

Add in the coconut oil and maple syrup until well combined.

Step 7

Press mixture into 9-inch springform pan and place into the freezer.

Step 8

Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.

Step 9

Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.

Step 10

Add coconut milk, cashews, lime juice, lime zest and sea salt to blender and mix until smooth.

Step 11

Pour into prepared crust pan.

Step 12

Pour remaining 1/2 cup mango puree over filling and swirl in with a chopstick or toothpick.

Step 13

Place pan into the fridge for 1 hour.

Step 14

After 1 hour, pour mango mouse over filling and return to the fridge for 1-2 mores hours or until set.

Step 15

Optional: top cheesecake with fresh lime zest for garnish.