Barùkas Mango Cheesecake Recipe


  • 4 oz of Cashew nuts (soaked)
  • 4 oz of Barùkas skinless (Soaked)
  • 2 large size mangoes
  • 2 medium size taro roots
  • Enough coconut milk to blend
  • Base
  • 2.5 oz of dehydrated Barùkas fruit pulp flour
  • 3-4 large tablespoons of Barùkas
  • 8oz of whole rolled oats
  • 2 oz of coconut sugar
Kitchen tools required
  • Large bowl for mixing
  • Large wooden spoon
  • Knife Cutting board
  • 2 small bowls for hydrating nuts
  • Pressure cooker 
  • High power blender


Start by making the base in a large bowl, mix the oats, coconut sugar, dehydrated Barùkas fruit flour, and butter, and add enough water to allow to blend homogeneously into a workable dough Spread the dough using your hands into the mold  Cut the mangoes and remove the pulp Into the blender add the taro root (Taro root), mangoes pulp, hydrated cashew, and Barùkas nuts. Blend into a thick paste (add coconut milk as needed) and spread over the base in the mold Allow to sit in the fridge for at least 1 hour and enjoy!!