Mango Cream Cake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Serves: 8-10
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by The Tasty K at