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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan mango and ginger cheesecake

August 5, 2016 by Ania - 68

aquafaba, easy, gluten-freego to recipe

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vegan mango ginger cheesecake cut slice

I’ve been reminiscing about how obscenely sweet and juicy the mangoes were when I spent a month with Duncan travelling around Australia. I was reconciled with the fact that my mango recipe ideas will have to wait until we move (not that fast, Ania!), okay, visit Australia or perhaps South-East Asia again.

I mean, Greece has such an abundance of beautiful summer fruit that I wasn’t even that bummed, but I do happen to love mangoes so I was missing their flavour a fair bit.

That was until I walked into our green grocers one day and saw a two trays of mangoes. One contained large, still very green specimens clearly imported from Brasil, which I was not that excited about as I found them to be lacking in the flavour department. The other mangoes couldn’t look more different – they were very small, oddly shaped yet they appeared beautifully ripe and fragrant. The owner must have seen the cogs in my brain turning so he hastened to inform me that the smaller ones are grown on Paros. WHAT? OMG! ‘Are you sure?’ I said to him.

Contrary to what you may think, Greek islands are not great for growing stuff in summer as there is no rain for months. Of course, he was sure! We decided to buy a few to jazz up our morning Bircher muesli. Despite their small stature, these little guys punched SO MUCH flavour that I immediately felt so much more awake (I’m not a morning person) as soon as I had my first spoonful. From that point onward, I started fantasising about turning them into a summery vegan mango and ginger cheesecake… So here it is!

PS: If you do make this cheesecake, don’t forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

vegan mango and ginger cheesecake mangoes

vegan mango ginger cheesecake top down

vegan mango ginger cheesecake decorated

5.00 from 12 votes
Print
  • makes: 16 cm / 6 " dia cheesecake
  • prep: 30 min
  • cooking: 10 min

Ingredients

CHEESECAKE BASE

  • ¾ cup / 125 g dates, pitted and soaked in boiling water
  • about ¾ cup / 100 g almonds
  • about ½ cup / 50 g desiccated coconut
  • a few pinches of salt (optional)

CHEESECAKE LAYER

  • 1¼ cup / 185 g raw cashews (soaked overnight)
  • ½ cup coconut cream
  • 4½ level tsp agar agar flakes*
  • 5 tbsp lime or lemon juice
  • 5 tbsp maple syrup
  • 4 tsp finely grated ginger
  • ½ cup aquafaba** OR water

MANGO LAYER

  • 2 cups / 400 g cubed mango
  • 2 level tsp agar agar flakes*

Method

  1. Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.

CHEESECAKE BASE

  1. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
  2. Drain your dates, squeeze excess water out and chop them roughly. Place them into the food processor (no need to wash it after you process the almonds) and process into a smooth paste.
  3. In a bowl, mix date paste with enough ground almonds and desiccated coconut to obtain a dough that isn’t too sticky yet still holds together well. I prefer doing it by hand but you could also just dump your ground almonds and desiccated coconut back into the food processor and incorporate all of them together. Season with a bit of salt to taste.
  4. Line the sides of the spring form tin and then mould the base mixture to the bottom of your tin. Press the mixture down well with your fingers so that there are no gaps / air-bubbles. Put a bit of baking paper on top of the base and weigh it down with something heavy (I used a round container of similar size, filled with sugar). Put into the fridge while you make your cheesecake mixture.

CHEESECAKE LAYER

  1. Just before you are ready to start blending the cheesecake layer, put agar flakes and ½ cup of aquafaba (or water if you don’t want to use aquafaba) into a small pot. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 10 mins). From that point onward, you’ll need to work fast as agar sets as soon as it cools down.
  2. Chuck rinsed cashews, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and an extra ¼ cup / 60 ml of water into a blender. Blend, scraping the sides of the blender from time to time as the set agar likes to stay on those. You’ll need to work fast as agar sets as soon as it cools down.
  3. As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture on top of the set base. Make sure you do it very quickly to get a smooth finish as, like I mentioned before, agar sets very quickly. Gently hit the filled spring form tin against your work surface a few times to get rid of air pockets / bubbles. Allow this layer to set completely (about 10 mins) before pouring on the next layer.

MANGO LAYER

  1. Put cubed mango pieces into a clean blender and blend until smooth.
  2. Put ¼ cup / 60 ml of water into a small pot and add agar agar flakes. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 10 mins).
  3. Add agar mixture to the mango puree and blend until smooth. Pour over the cheesecake layer and allow it to set before decorating.

Notes

*I have never used agar powder, but if that’s the only agar you have, most Internet sources say that 3 tsp agar flakes equal 1 tsp agar powder, so for this recipe I would use 1 and ½ tsp of agar powder for the cheesecake layer and a bit over a ½ tsp for the mango layer, however I have not been able to test this so please follow the instructions of the particular brand you have. Finally, make you sure you activate agar powder as per the instructions on the packet, adding dry powder to the cheesecake mixture will have no setting effect.

**Aquafaba – water from a can of low-sodium chickpeas or from cooking dry chickpeas at home. I did not reduce aquafaba for this application.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Rhian Williams says

    August 5, 2016 at 10:24 pm

    These look so beautiful!

    Reply
    • Ania says

      August 6, 2016 at 11:35 am

      Thank you, Rhian! So pleased to hear that! 🙂

      Reply
  2. Chris says

    August 5, 2016 at 11:35 pm

    Sounds delicious and love your photos

    Reply
    • Ania says

      August 6, 2016 at 11:56 am

      Thanks so much, Chris! 🙂

      Reply
  3. Letty | Letty's Kitchen says

    August 6, 2016 at 5:43 am

    Your food is absolutely gorgeous– I want to make everything you post!

    Reply
    • Ania says

      August 6, 2016 at 11:55 am

      Aw, thanks so much, Letty! Kind words like yours give me so much motivation! Thanks so much 🙂

      Reply
  4. Maikki | Maikin mokomin says

    August 6, 2016 at 9:40 am

    Yum! How pretty and tasty looking cake 🙂

    Reply
    • Ania says

      August 6, 2016 at 11:46 am

      Thanks Maikki 🙂 so nice to hear!

      Reply
  5. Lucia Flores says

    August 19, 2016 at 11:51 am

    Hi Ania!!

    Thank you so much for another amazing recipe!!! I made this yesterday and the taste is delicious!! BUT, although it is the first time I use agar agar, I don’t think the flakes / powder amount is correct. I’m not sure though… I’m an agar agar beginner!! I used the powder, exactly as you said, but the cake didn’t become solid enough in the fridge, so I had to put it in the freezer for a couple of hours, but it became more of an ice-cake… still delicious though, but I was really hoping to get the “yelly” cheesecake result. Perhaps I did something wrong? Next time I’ll use the flakes!!

    Much love from the Netherlands,
    Lucia Flores

    Reply
    • Ania says

      August 19, 2016 at 12:09 pm

      Hi Lucia,

      Thanks for your message. I’m so pleased to hear that you liked the taste, such a shame it didn’t set. I am confident about the amount of agar flakes being correct as that’s what I used multiple times and the cheesecakes set at room temperature within minutes. As for the powder, like I said in the notes, the conversion is what I found on the Internet and I haven’t been able to test it myself as I cannot get agar powder where I live. In fact, I took a more conservation conversation into account (3 tsp agar flakes = 1 tsp agar powder) as some sources say that 3 tsp agar flakes equals 1/2 tsp agar powder. It may also depend on the brand of agar powder used so I guess it is best to test with the particular brand you can buy. I use flakes by this brand in case you are able to get them. Good luck with the next attempt and I hope it will set beautifully for you!

      x

      Ania

      Reply
      • Lucia Flores says

        August 19, 2016 at 12:38 pm

        Thanks for the quick reply, Ania!!! 🙂 I don’t know what I did wrong, but I’m gonne go with the flakes next time, since you use them frequently. I used the brand Lima, my mom has a lot of expierence with it. I heard her saying: “Lucia, that is not enough!!”. But I told her this is what you recommended, so that’s what I’m gonne use hihi. Anyway, I need to practice. Unfortunately I can’t find the brand you use, but next time I will try the flakes from Terrasana, do you have expierence with this brand? I will try the strawberry cheesecake next, I’ll let you know how it went! 🙂

        Have a great weekend!

        XOXO,
        Lucia

        Reply
        • Ania says

          August 19, 2016 at 12:54 pm

          Mums are (almost) always right, aren’t they 🙂 ! I really hope the next one turns out well! No, I haven’t heard of either Lima or Terrasana brand, I’m afraid. As I live on a small island, I don’t usually have much choice when it comes to speciality ingredients and so I can only get this one brand I mentioned. I would have hoped that they are all equal strength but sounds like maybe not. Perhaps try making 1/4 of the recipe and set it in a muffin tin first to be sure you’ve used enough agar for the big version. That’s how I develop my recipes as I hate wasting ingredients. Good luck and please let me know how it turned out! And say ‘hello’ to Mum! 🙂 x

          Reply
        • Matty says

          August 22, 2016 at 11:04 pm

          I Used a Little more since i Read your Comment and still had to freeze IT. Its in the freezer Now And i am impatiently waiting to try IT. Will get the flakes But if using powder i Would use The Same amount As the flakes. I Used 3 Passionfruit ( only The juice) with the Mangos!! Passionfruit Addict ❤️ Thanks for the Recipe. Will Send You Foto on Instagram 🙏🏾

          Reply
          • Ania says

            August 23, 2016 at 11:11 am

            Thanks, Matty! I’m looking forward to that photo. That’s so strange as all the Internet sources agree that powder is much more powerful than flakes (1:3). I’m curious, have you simmered the powder in water for 5 minutes before adding it to the cheesecake mixture?

          • Viv says

            January 17, 2017 at 7:37 am

            Yes I had the same problem. So I put the cheesecake in the freezer. 🙂

  6. Sharna says

    August 26, 2016 at 11:45 pm

    Thank you for this gorgeous and challenging recipe.
    I have not prepared food with Agar Agar before. It gave me a challenge. I only have a 20cm pan, so the base mix just covered the bottom luckily. I put it in the freezer in between layers for quicker cooling and setting.
    The centre was delicious and set well. The top didn’t really set, but was amazingly delicious anyway.
    It took me quite a while to prepare this recipe (about an hour) as I hadn’t used Agar Agar before and found it a bit fiddly. Other than that I found it was fairly straight forward.
    Thank you . I tagged you in my Instagram pic.
    I’m sharnaskindkitchen.

    🙂

    Reply
    • Ania says

      August 27, 2016 at 11:52 am

      Hi Sharna,

      My pleasure, I’m glad you liked it and it worked out well in the end 🙂 I find that when using any ingredient for the first time there is always a bit of a learning curve. When you say that your mango layer didn’t set – how much mango puree did you use, what type of agar (flakes or powder) and how much agar? (I’m assuming to activated agar prior to use.) Ania

      PS: didn’t have any notification from Insta from you 🙁 can you try again please? x

      Reply
  7. Lisa says

    December 24, 2016 at 10:37 pm

    Can I use raw almonds or should they be roasted, for the base?
    I’m making this today for Christmas 🙂
    Thanks!

    Reply
    • Ania says

      December 24, 2016 at 11:51 pm

      Hi Lisa,

      Raw almonds will do the trick just fine! Good luck!

      Reply
  8. Lina says

    March 14, 2017 at 4:27 pm

    Hi Ania,
    This looks amazing! I just found it and want to do it immediately tonight! What would you recommend if I want to make it immediately and do not have raw cashews (soaked overnight)?
    Thanks!

    Reply
    • Ania says

      March 14, 2017 at 4:36 pm

      Hi Lina,

      You could soak cashews in boiling water for about 1-2 hrs instead – they should be sufficiently soft after that time. I haven’t tried making this cheesecake with anything else so I cannot recommend a replacement that I am sure will work, I’m afraid. Hope that helps!

      Ania

      Reply
  9. Cheri says

    March 20, 2017 at 12:23 am

    So excited to make this for a dinner I’m attending this weekend! Can the recipe be doubled, or will that cause issues with the cheesecake setting properly? (I don’t have a 6″ springform and not sure where to get one.) Thanks!

    Reply
    • Ania says

      March 20, 2017 at 1:33 pm

      Hi Cheri,

      I’m happy you are planning to make my cheesecake and no, I don’t see any issues with doubling the quantities. Hope your friends will like it! Ania

      Reply
      • Cheri says

        March 21, 2017 at 6:15 pm

        Thank you! I hope they will, too. One more question: Does it matter whether the desiccated coconut is sweetened or unsweetened?

        Reply
        • Ania says

          March 21, 2017 at 6:21 pm

          No worries, Cheri!:) Well, I guess sweetened desiccated coconut (which I had no idea existed, to be honest) will make the base sweeter. Given that it already contains sweet dates, I would opt for unsweetened. Hope that helps! Ania

          Reply
  10. Elise says

    April 15, 2017 at 5:46 pm

    Hi!
    Thank you for sharing this recipe.
    I’ve made this cheesecake today and it was amazing!
    My mom and I love it .

    Love from Holland!

    Reply
    • Ania says

      April 15, 2017 at 6:15 pm

      Hi Elise,

      That’s so lovely to hear that both you and your mum loved it 🙂 Yay! Ania

      Reply
  11. Lluvia says

    May 2, 2017 at 7:33 am

    This looks super yummy. I just cut some mango but saw this recipe so I’ll use it for this instead. Especially with the heat! Anywho, would it be fine to opt out of cashews? Maybe a nut butter? Any thoughts?

    Thank you!

    Reply
    • Ania says

      May 2, 2017 at 11:00 am

      Hi Lluvia,

      I’m not sure as I haven’t tried making this without cashews so you’ll need to experiment a bit first. The advantage of using cashews over other nuts / nut butters is that they have a very subtle taste, which allows other flavour (ginger in this case) to come through. Not sure which nut butter you are thinking of but you’ll need to use a lot of it to compensate for that amount of cashews. It may work though, worth trying on a small sample! Good luck! Ania

      Reply
  12. Sandra says

    May 13, 2017 at 3:55 pm

    Just made this can’t wait to try it!

    Reply
    • Ania says

      May 13, 2017 at 4:13 pm

      Thanks, Sandra 🙂 Hope you’ll like it! x

      Reply
  13. Boyan Minchev says

    July 11, 2017 at 9:41 am

    This vegan cheesecake looks amazing really good dessert. Thank you for sharing this delicious recipe with us.

    Reply
    • Ania says

      July 11, 2017 at 11:58 am

      Thanks and my pleasure! Ania

      Reply
  14. Boyan Minchev says

    July 21, 2017 at 3:26 pm

    I was looking for vegan cheesecake and this recipe rocks, thank you for sharing this amazing dessert with us.

    Reply
    • Ania says

      July 21, 2017 at 3:48 pm

      Thanks, that’s lovely to hear! Ania

      Reply
  15. Katherine says

    August 10, 2017 at 4:04 pm

    Hi Ania,

    I absolutely love this vegan mango and ginger cheesecake recipe here.
    I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe but only one image, title, a small quote and then link directly back here.
    Would that be okay?

    Thanks a Lot:)

    Reply
    • Ania says

      August 10, 2017 at 5:27 pm

      Hi Katherine,

      I’m chuffed to hear that you like my recipe so much. And no problem, what you describe above is fine by us. Cheers, Ania

      Reply
      • Katherine says

        August 25, 2017 at 3:47 am

        Hi Ania, thanks a lot 😀

        Reply
  16. CindyMac says

    August 11, 2017 at 10:46 pm

    Giving this recipe a try today. I have never used Agar either and all I could get locally was powder. With that said, the label does say to use 2 T : 8 oz of liquid so I am going to go with that ratio and see how it goes! Will keep ya apprised….
    Have a lovely weekend.
    Cindy

    Reply
    • Ania says

      August 11, 2017 at 10:55 pm

      Hi Cindy,

      I don’t wanna confuse you, but 2 tbsp (I assume that’s what you mean by 2T?) of agar powder sounds like an awful lot as it is much stronger than agar flakes. Bear in mind that the cheesecake mixture is not a thin liquid, it contains a fair amount of fat which means that you’ll need less setting agent to set it than if your were making a jelly, for example. I would use 2 tsp max – maybe that’s what you mean, but I just don’t want you to have a rock hard cheesecake so thought I would let you know 😉 . Have a lovely weekend too and hope the cheesecake comes out just right! Ania

      Reply
  17. CindyMac says

    August 12, 2017 at 12:32 am

    Okayyyyy, I realized after I hit submit that the ratio for the agar powder is actually 2T : 16 oz (1 pint). SO…with that in mind, this baby is all mixed up and sitting in the fridge. The leftover bits on the spatula tasted amazing. Fingers crossed it sets up properly. I have a feeling it will since HOLY MACKERAL no body mentioned that this stuff turns into SILICONE GASKET TYPE MATERIAL once its cooled!!! Warning to other neophytes DO NOT LET THIS STUFF DOWN YOUR DISPOSAL OR SINK. I was cracking up as I scraped any residue/remnants into the trash thinking Wow what a science experiment this was today!! 😉

    Reply
    • Ania says

      August 12, 2017 at 8:50 am

      ha ha, yes, it’s pretty potent 🙂 . Fingers crossed it sets beautifully! Ania

      Reply
  18. Tony says

    August 13, 2017 at 7:51 pm

    I love your beautiful cake alot…..
    i have a question…….how it goes with the sides of the cake? i mean how it is puckered?

    tnx in advance

    Reply
    • Ania says

      August 14, 2017 at 8:25 am

      Hi Tony,

      Thanks! I wrapped a piece of baking paper inside the tin to make sure there is no discolouration and when I took it off, it left that pattern. Hope that helps. Ania

      Reply
  19. Cathy says

    October 6, 2017 at 1:36 pm

    Hi Ania! This recipe looks amazing. I am looking forward to try it. just wondering can I make it 24hr before serving and just leave in the fridge?
    Thanks! x

    Reply
    • Ania says

      October 6, 2017 at 10:29 pm

      Hi Cathy,

      I have not tried that myself, but I don’t see why it wouldn’t work. Good luck! Ania

      Reply
  20. Helen says

    December 15, 2017 at 9:57 pm

    Hi there I am planning to make this for a dinner with friends tomorrow. Sorry if it’s a silly question but when you say coconut cream do you mean the solid bit at the top of a tin of coconut milk or I have bought ‘coconut creamed’ which is essentially a block of coconut. It says you can make coconut milk by disolving 50 g in 100ml of water. Should be fine on te Agar front as managed to get flakes 🤞🏽 Thank you! Xx

    Reply
    • Ania says

      December 16, 2017 at 2:17 am

      Hi Helen,

      Yes, I mean the fatty part that rises to the top of a full fat coconut milk can or you can also buy just coconut cream on its own in a can, but creamed coconut is a different thing, as far as I know. Hope that helps! Ania

      Reply
  21. Anca says

    March 9, 2018 at 7:13 pm

    I just made the cake and it was a total succes….its sooooo good…love it….❤❤❤

    Reply
    • Ania says

      March 9, 2018 at 7:27 pm

      I’m so happy to hear that, Anca! Thank you for taking the time to leave such lovely feedback, much appreciated! 🙂 Ania

      Reply
  22. N says

    March 19, 2018 at 4:52 pm

    OMG the cheesecake looks so gorgeous 🙂 You’re a vegan kitchen goddess, Ania! I’m drooling looking at the screen!

    Reply
    • Ania says

      March 19, 2018 at 5:54 pm

      Aw, thanks so much, you are very kind! Ania

      Reply
  23. A says

    March 26, 2018 at 10:30 pm

    Hi Ania,

    This looks delicious. I was wondering if there is a substitute for agar agar or if there is anything else I could use instead?

    Reply
    • Ania says

      March 26, 2018 at 10:33 pm

      Hi Alex,

      No, there isn’t anything I’m aware of, I’m afraid. You could skip agar and use fat (coconut oil) to set it, but I don’t know how much exactly you would need. At least 1/4 cup, I imagine! Ania

      Reply
  24. Melanie says

    June 22, 2018 at 8:01 pm

    I have a tin of mango pulp in the cupboard just dying to be used up. Would this work, since you pulped the mango anyway? If so, how much would you recommend I use? Thanks

    Reply
    • Ania says

      June 22, 2018 at 8:49 pm

      Hi Melanie,

      Yes, it should work, but it is likely to contain some acid (as a preservative) so you may need to increase the amount of agar agar a little as, like gelatine, it is weakened by acid. Hope that helps! Ania

      Reply
  25. Kanchan says

    September 3, 2018 at 1:25 am

    This was easy to make, I used the mango pulp but I think I might have needed more agar agar . I tagged you on my instagram post at @kanchanseasycooking. Thank you so much for the recipe! I skipped the ginger part.

    Reply
    • Ania says

      September 3, 2018 at 4:46 pm

      My pleasure and I saw your photos on Insta – you did a beautiful job! x Ania

      Reply
  26. Juanita says

    December 21, 2018 at 9:42 pm

    For the base I have tried a similar technique, but only using a mix of Almond, Walnut and ground linseed (as a neat way to increase Omega 3 in the diet) with rave results.

    I adapted the raw nut butter method. Using the nut mill that came with my stick blender I grind together the nuts and pre-ground linseed. However I stop just before it turns into a nut butter when it starts to come together but it’s not smooth. At this stage is some of the nuts have become butter but some of them are still very fine crumbs. This mixture holds together very well by itself without any additions, and is yummy and healthy. You can just press it into the bottom of your cake tin and use as normal.

    Reply
    • Ania says

      December 22, 2018 at 12:18 am

      Thanks for sharing!

      Reply
  27. Karen says

    July 14, 2019 at 12:54 pm

    Hello,

    I just made this wonderful recipe,I wanted to know if I could freeze it after it sets in the fridge?

    Many thanks,
    Karen

    Reply
    • Ania says

      July 14, 2019 at 8:43 pm

      Thanks, Karen! I’m really happy to liked it. I haven’t tried freezing it, but I am sure it will be fine. Ania

      Reply
  28. Judy says

    December 24, 2019 at 3:04 am

    This is a great cake, but do your own tests and research on the amount of agar agar if using powder. My pack had no instructions so i followed the ones here, and it didn’t set.

    Reply
    • Ania says

      December 24, 2019 at 11:49 pm

      I am sorry to hear that, Judy, but I did specify the amount of agar powder in the notes. You do need to activate it the same you do with flakes – could that be the reason it hasn’t set for you? Ania

      Reply
  29. Judy says

    January 2, 2020 at 6:45 am

    Yes i activated it, I followed the activation procedure. It just wasnt enough agar agar powder. But never mind! We ate it as a frozen cheesecake, which works well for a hot Australian summer! I will definitely be making it again. The ginger in the cashew mix is a really refreshing twist. Thanks for sharing your recipe, Ania.

    Reply
    • Ania says

      January 2, 2020 at 2:38 pm

      Phew, I am glad it did not go to waste and please do let me know how much agar agar powder you think is needed if you dare to attempt it again sometime. Ania

      Reply
  30. Sarah says

    June 12, 2020 at 6:36 pm

    Hi! I am making this today and wondering how to store/set it once everything is prepared? Once the mango layer is poured, should it be left in the fridge or does it need to go in the freezer to set? Thanks so much! I’ll report back with results 🙂

    Reply
    • Ania says

      June 12, 2020 at 8:32 pm

      Hi Sarah,

      No, there is no need although it does speed things up a little – agar agar sets at the temperature below 40º C (104º F). Please do make sure you activate it first as per the instructions on the packet as powder and flakes need different activation method/time. Hope that helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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On the blog a simple #midweek recipe for #zucchini On the blog a simple #midweek recipe for #zucchinipasta that was born out of too many zucchinis in my fridge and an encounter with a fussy toddler 🤣 Easy to make, full of flavour and can be made #oilfree if that's your jam, enjoy 🤗#recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com for the latest recipe!#whatsfordinner #veganfoodporn #veganfoodshare #eatplants #eatplantsnotfriends #eatmoreplants #eatvegan #meatless #zucchinirecipes #zucchini #easyplantbasedmeals #plantbasedfood #plantbaseddiet #plantbasedrecipes #glutenfreevegan #easyveganfood #easyveganrecipes #pasta #veganpasta #midweekdinner
Shooting a new green recipe for you today, but in Shooting a new green recipe for you today,  but in the meantime here is a reminder that's this #vegan #greenthaicurry isn't hard to make and it's perfect for this transition between winter ❄️ and spring 🌱. And while you are at it, add some blitzed spinach in at the end for colour and extra plant goodness 👌#recipe link in my bio 👈 or Google 'vegan Thai green curry lazy cat kitchen' 😸#veganrecipe #veganrecipes #whatsfordinner #vegancurry #plantbased #eatmoreplants #eatvegan #govegan #ditchdairy #easyveganrecipe #vegancommunity #veganfoodshare #glutenfreevegan #vegantasty #veganfood #midweekmeals #healthyfood
Running a #foodblog when you have an insatiable #s Running a #foodblog when you have an insatiable #sweettooth is like being an alcoholic in charge of a bar! I did so well without any sweet treats for a week and then recipe testing happened and I am back at square one 🙄 Trying to distract myself with #vegannoodles...but the new recipe is banging, hopefully with you before the weekend...recipe link in my bio 👈 or Google 'vegan yaki udon lazy cat kitchen' 😸#whatsfordinner #easyvegan #veganfood #veganfoodporn #meatfree #meatlessmonday #meatless #veganfood #veganfoodblog #easyveganrecipe #veganfoodshare #plantbasedfood #eatvegan #eatmoreplants #plantbased #veganasianfood #asianfood #noodles #yakiudon
On the blog a simple #speltflour #vegangalette wit On the blog a simple #speltflour #vegangalette with #zucchini, herbs and #dukkah 🌱 that's perfect for garden gatherings in the #spring sunshine 🌞 easy and quick to make and delicious 👌recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easyrecipes #easyveganrecipes #easyvegan #veganrecipes #veganfood #springiscoming #galette #veganpicnic #zucchinirecipes #plantbased #plantbasedfood #dairyfree #weekendbaking #savoury #veganrecipes #veganfoodporn #easyveganrecipe #springfood #vegancommunity
#vegangyros with roasted #jackfruit created when I #vegangyros with roasted #jackfruit created when I lived in Greece 🇬🇷recipe link in my bio 👈 or Google 'vegan gyros lazy cat kitchen'#whatsfordinner #vegangyro #jackfruitrecipes #jackfruit #bestofvegan #plantbasedfood #plantbased #plantbasedeats #easyveganrecipe #easyveganfood #veganfood #veganfoodshare #vegangreekfood #meatless #veganaf #healthier #healthierchoices #vegancomfortfood #eatplants #plantbasedeating #veganrecipeshare #midweekmeals
Signing off with a delightfully creamy and super e Signing off with a delightfully creamy and super easy to make - a few vegan staples is all you need - #veganlemoncheesecake 😋 I'm not even in the lemon 🍋 camp myself and I love it! #glutenfree version included. Enjoy and #happyeaster 🐣recipe in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com and grab the latest post!#vegantreats #vegandessert #vegandesserts #bakedcheesecake #veganbaking #vegantreat #veganeaster #glutenfreevegan #easyveganrecipe #easyveganrecipes #veganfood #vegansweets #vegancake #plantbasedfood #plantbasedeats #veganfoodshare #veganfoodsharing #lemondessert
For the #greekfood aficionados amongst you, I have For the #greekfood aficionados amongst you, I have another #Easter worthy #greekrecipe for you. Yes, that's right, it's #veganspanakopita - world famous spinach pie made #vegan, with two different filling options. It can be made gluten-free too if you use GF phyllo, which I've seen around.recipe link in my bio 👈 or Google 'vegan spanakopita lazy cat kitchen'#eastermeal #easterfood #greekvegan #veganfoodlovers #veganfoodshare #plantbasedeats #plantbased #plantbasedeating #dairyfree #whatveganseat #vegancommunity #veganpie #vegangree #comfortfood #veganaf #vegetarianrecipes #veganrecipes
How about a Greek inspired #eastermeal? On the blo How about a Greek inspired #eastermeal? On the blog, totally irresistible #veganpastitsio aka #greeklasagna inspired by the countless ones I ate when living in #greece 🇬🇷 (before going vegan)! Not difficult to make and guaranteed to please both #vegan + non-vegan guests alike! Kaliorexi! 🤗😘recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest post!#pastitsio #vegangreekfood #vegangreece #meatless #plantbased #whatveganseat #whatfatveganseat #veganeaster #eatrealfood #eatplants #vegancomfortfood #veganfoodshare #vegancommunity #plantbasedfood #plantbasedeating #plantbasedeats #vegetarianrecipes #veganaf #healthier #healthierchoices
I'm shooting an exciting new recipe for you today I'm shooting an exciting new recipe for you today (cannot wait to share!) but in the meantime, how about a thick slice of this #healthier #vegancarrotcake with some extra frosting 🤤? It's deliciously moist, fragrant with spices and topped with silky #cashewfrosting. Gimme!! 😮 (#oilfree and #refinedsugarfree)recipe link in my bio 👈 or Google 'healthy carrot cake lazy cat kitchen' 🥕#refinedsugarfreetreats #veganeaster #veganbaking #vegandesserts #vegandessert #healthierchoices #healthydessert #veganfoodblogger #veganfood #veganfoodshare #whatveganseat #Easter #egglesscake #vegantreats #plantbased #dairyfree #easyveganrecipe #vegansweets
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