Try this Mango Cashew Cake (Mango Cashew Pie) recipe
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tbsp lemon juice
- 1/3 cup coconut oil
- 2 tbsp coconut oil melted
- 1 cup finely shredded coconut (desiccated coconut)
- 9-10 dates
- pinch sea salt
- 2 cups cashew nuts soaked overnight
- 1/4 cup plus 1 tbsp maple syrup
- 3 tbsp coconut cream(or thick coconut milk)
- 1 cup chopped fresh ripe mangoes
- Carbohydrate 0.230921875465371 g
- Cholesterol 0 mg
- Fat 12.4669816743312 g
- Fiber 0.00762500013519127 g
- Protein 0.00755875002049142 g
- Saturated Fat 10.7837191732965 g
- Serving Size 1 1 -10 (15g)
- Sodium 73.9487500000539 mg
- Sugar 0.22329687533018 g
- Trans Fat 0.735722333785541 g
- Calories 109 calories
Step-by-step
- Soak cashew nuts in warm water and let sit for at least 12-24 hours.
- Line the bottom of an 8 inch springform pan with parchment paper.
- For making the crust, in a food processor blend all the crust ingredients except the shredded coconut. Then mix this with the shredded coconut in a bowl to form a thick mixture. Press this mixture to the bottom of the pan. Freeze the pan for 30 minutes.
- Meanwhile, make the filling by blending all the filling ingredients except the mangoes to get a thick creamy filling.
- Pour ¾ of the this filling mixture onto the pan after the base has set. Then to the rest of the filling mixture, add the mangoes and again blend to get a creamy smooth mixture. Pour this over the top of the white filling layer. Place pan back in freezer for at least 5-6 hours.
- Remove pan from freezer about 30 mins before serving the cake. Place pan over warm water for 5 mins to help slide the bottom easily.
Operating on a tight budget requires maximum utility from expensive components like raw cashews and fresh fruit. Raw desserts rely entirely on mechanical processing rather than heat to build structure. Achieving a velvety crumb without dairy requires precise handling of moisture and fats.
- Soak the cashews in warm water for 12 to 24 hours to soften the cellular walls for a completely smooth puree.
- Blend the crust ingredients first in a food processor, then hand-mix the shredded coconut to maintain a distinct, crumbly bite.
- Freeze the pressed base for 30 minutes to firm the coconut oil before adding heavy liquids.
- Process the filling in two stages, reserving one-fourth of the base cream to blend with fresh mangoes for a distinct color gradient.
- Thaw the frozen cake for 30 minutes at room temperature before slicing for clean edges.
Using fresh ripe mangoes delivers vibrant acidity and natural pectin that canned fruit lacks, preventing a watery layer in the upper tier. Submersing the springform pan in warm water for five minutes releases the solidified coconut oil along the edges for smooth extraction.
