It’s summer and one of my absolute favorite fruits are in season: Mangos! During the hot summer months they grow mangos locally in the region (Cyprus/Israel) and they’re so sweet and juicy they’re screaming to be used in a delicious summery cake! 🙂 In addition to that I just got my monthly delivery from KoRo which included 1kg of the most delicious dried mango so their fate was already sealed! 😀
My boyfriend and his whole team completely devoured this cake and it got tons of compliments so I’m extra excited to share the recipe! 🙂
If you have never heard of KoRo before – you’re missing out! They’re my number 1 go-to online drug store in Europe for my favorite vegan staple ingredients like dried fruits (Medjool dates, mango, berries, etc.), superfoods, nut butters, nuts, flours, juices, coconut water, protein powders, kitchen utensils like wooden bowls or mason jars and so much more!
I get a big package delivered straight to my house every month with all the staple ingredients I need for cooking/baking this months and LOVE their concept. Their products are:
• very high quality at great prices
• mostly organic, without added sugars & 100% natural
• packed in bulk to avoid unnecessary plastic
• sourced sustainably in cooperation with local/regional farmers
• supporting fair trade & social projects
As of right now they’re only shipping in Europe – namely to the following countries: Germany, Austria, United Kingdom, Ireland, France, Switzerland, Belgium, Netherlands, Luxembourg, Denmark, Finland, Sweden, Italy, Portugal, Spain – their website is available in German, English and French!
ALSO: great news – I’ve worked out a discount code with KoRo so you’ll get a 5% discount when using the code ‘THETASTYK’ at the checkout on every order! 🙂 YAY!
For August I got tons of goodies including the chewiest and yummiest unsweetened mango brooks, cashews, nut butters, raw cacao powder, and coconut oil (which I use for hair masks or body lotion). Plus I had just gotten some ripe mangos at the local farmers market so this delicious Mango Cream Cake was the result.
The crust is made from the dried mango and raw almonds which makes it nice and chewy! Such a great alternative to the good old dates that we usually find in raw cakes! 🙂 The middle cream layer includes cashews, coconut cream and yogurt with some extra mango pieces on the inside, followed by a fruity layer of sweet mango deliciousness!
I’ve also added some coconut whipped cream, passion fruit and lime zest for decorations to make it even more appetizing and I’m completely drooling as I’m writing this…
If you decide to give this Mango Cream Cake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 1.5 cups KoRo dried unsweetened mango
- 1 cup raw almonds
- 2 Tbsps maple syrup
- dash of sea salt
- 1 cup KoRo raw cashews (soaked overnight)
- 1 cup coconut cream (the firm part)
- 2 Tbsp coconut oil (optional)
- ⅓ cup coconut yogurt (unsweetened)
- ¼ cup maple syrup
- ½ tsp vanilla powder/extract
- 1 fresh mango
- 2 fresh mangos
- 1 Tbsp lime juice
- coconut whipped cream
- organic lime zest
- First make the crust layer by placing the raw almonds, salt and dried mango into a food processor or high-speed blender. Pulse a few times and then blend until you have small crumbles. Add in the maple syrup at last and blend until you have a more or less sticky dough.
- Line a 8” (20cm) round cake tin with baking paper and place the raw dough inside. Use your fingers or a spoon to press down until you have an even base layer. Place in the freezer to chill.
- To make the cream layer, simply place all your ingredients in a high-speed blender. If you don’t have a strong blender make sure to soak your cashews overnight or boil them for 10 minutes prior. Blend until you have a smooth cream and pour the cream layer over the base. Cut you mango open and dice into small squares. Add the mango pieces to the cream layer and whisk under with a spoon. Place into the freezer for 2 hours or until set.
- Once the cream layer has set, prepare your mangos and place the inside flesh into a blender together with the lime juice. Blend until you have a smooth fruity mixture. Pour on top of the cream layer and place back into the freezer for 1 more hour.
- Cut the cake into pieces and let it defrost a bit before serving. You can serve it with extra coconut whipped cream, passionfruit and organic lime zest on top.
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