Chin chin mango cheesecake recipe

Ingredients

• 400 ml can coconut milk, chilled
• 4 tsp coconut oil, melted
• 370 g plain (all-purpose) flour
• 140 g granulated sugar
• 0.1 tsp fine salt
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 amount of vegetable oil, for deep-frying
• 1 amount of chin chin (see recipe for measurements)
• 2 tbsp agave or maple syrup
• 100 ml coconut oil
• 500 g frozen mango flesh
• 400 ml coconut cream
• 400 g cashews, soaked overnight
• 1 lemon, zested and juiced
• 2 1/2 tbsp cocoa butter, melted
• 1 tsp vanilla extract
• 2 tsp ground turmeric
• 7 dates, pitted
• 1 tbsp agave or maple syrup
• 1 handful fresh raspberries
• 1 handful fresh blueberries