Mango Cashew Raw Cake

mango raw cake recipe

Raw Mango Cashew Cheesecake – Creamy, Dairy-Free, and Tropical 🌱

This Raw Mango Cashew Cheesecake is a vibrant, tropical dessert that combines the richness of cashews with the refreshing sweetness of ripe mangoes. Perfect for summer gatherings, special occasions, or as a wholesome treat, this cheesecake is naturally dairy-free, gluten-free, and full of nutritious ingredients, making it both indulgent and health-conscious.

Cashews form the creamy base, providing plant-based protein, healthy fats, magnesium, and iron, which support energy, bone health, and overall vitality. Soaked and blended, they create a silky texture that mimics traditional cheesecake without the need for dairy. Ripe mangoes add a burst of natural sweetness and vitamin C, along with carotenoids and antioxidants that support immunity, skin health, and cellular protection. A touch of natural sweetener such as honey or maple syrup enhances the tropical flavour while keeping the dessert wholesome and minimally processed.

The crust, often made from dates and nuts, contributes fibre, healthy fats, and natural binding, creating a satisfying texture and grounding the creamy filling with subtle sweetness. Lemon or lime juice in the filling adds a refreshing tang, balancing the natural sweetness of the mango and enhancing nutrient absorption.

Beyond its delightful flavour and texture, this raw cheesecake is easy to prepare and requires no baking, making it a convenient and creative option for clean, plant-based desserts. Its tropical notes, creamy consistency, and visually appealing layers make it a show-stopping addition to any dessert table, while still delivering nourishing, whole-food ingredients.

Whether served as a summer dessert, a birthday treat, or a mindful indulgence, this raw mango cashew cheesecake proves that healthy, plant-based desserts can be both delicious and satisfying, offering flavour, nutrition, and a touch of tropical sunshine in every bite.

This recipe is the epitome of Summer time! Sweet, cool mango is so delicious on a hot day.  The perfect celebration cake or a treat on a Sunday afternoon after hours in the pool. Enjoy with edible flowers and a glass of bubbles!

INGREDIENTS FOR THE BASE:

  • 1 cup raw almonds
  • 1/2 cup dates, pitted and chopped
  • 1 Tbsp cacao nibs
  • 1 tsp cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of salt

INGREDIENTS FOR THE FILLING:

  • 1 cup cashews, soaked for 6h
  • Flesh of 1 mango (2 cups)
  • 4 dates, pitted and chopped
  • 1/2 tsp lemon juice
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 3 Tbsp coconut oil, melted
  • Pinch of salt

DIRECTIONS

  • In a food processor, process the nuts and the chopped dates together until broken down & combined.
  • Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined.
  • Line a 8″ square mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up.
  • To prepare the cream filling, rinse the cashews and drain them well.
  • Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency.
  • Stream in melted coconut oil and blend until incorporated.
  • Pour the filling over the crust and freeze till set (at least 3 hours)
  • Remove from freezer approx. 1h before serving, cut into slices, and enjoy!