Raw Vegan Mango + Pecan Cake
No-Bake Mango citrusy-sweet Cheesecake! Made with fresh mangoes, cashews, lemon, and an easy pecan crust. Creamy, dreamy, and actually pretty healthy…for cake.
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I love it when its mango season. I love its sweet taste and juicy, firm texture. But mangoes are more than just a treat for your taste buds, they are also super healthy for body, eyes, and skin as it's rich in vitamins A (beta carotene), B9, C, and E and the skin protective carotenoid Lycopene.
So dig in and enjoy this soft and delicious grain-free, dairy-free, and vegan dessert.
Recipe
Base
Ingredients:
1 cup pecans (soaked min. 4 hours)
1/2 cup soft dates, pitted
1/4 cup cacao powder
Pinch salt
1 tbsp desiccated coconut (organic)
Directions:
Drain pecans and rinse.
Add all ingredients to a food processor, and pulse to form a sticky dough.
Line a cake mould or 7-inch spring form pan with parchment paper on the bottom.
Press base into mould, or lined spring form.
Set aside.
Filling
Ingredients:
2 cups raw cashews, soaked 2-4 hours in filtered water.
1 cup mango flesh.
1/3 cup pure maple syrup.
1/3 cup almond milk.
2 tbsp finely grated lemon zest.
1/4 cup lemon juice.
1/3 cup coconut oil (melted if you have a less-powerful blender).
Directions:
Drain cashews, and rinse well.
Transfer to a high-speed blender with all the other ingredients.
Blitz on high until very smooth (1-2 mins).
Pour over base
Set in the freezer for a minimum of 4 hours.
Serve
Ingredients:
1 mango
Cocoa nibs (optional)
Directions:
Remove from freezer and cake mould the night before.
Place in the fridge overnight to allow to defrost slowly.
The next day, top with puréed mango (simply blend the flesh from 3/4 mango), coconut yogurt, extra topped mango (the remaining 1/4), and cacao nibs.
Enjoy!!