Recipe: Tropical Raw Mango Cream Cake

Mangoes are the most amazing and versatile fruits; they fill me with so much happiness and take me to a mental trip to the tropics with every bite.  They’re so sweet, light and full of zest. If I had to choose one fruit I would have to eat for the rest of my life it would be mangoes without a doubt!  I was in the mood for a raw dessert incorporating this majestic fruit and this is what I came up. It tastes just as delicious as it looks and with such clean ingredients, this is truly a vitality-boosting recipe!


Crust: 20 large pitted fresh medjool dates; 1 cup of dried mulberries

Filling: 3 large ripe (and sweet) mangoes; 1 tsp of vanilla essence; 1 cup of raw coconut milk (blend the meat and water of a young coconut or purchase processed)

Glaze: ½ cup of frozen berries; ¼ cup of raw coconut milk


1.     Prepare the crust by putting all of the ingredients into a food processor until they are fairly ground and form a sticky consistency. Press down evenly onto the bottom of a cake pan and place in a freezer while you prepare the rest of the ingredients.

2.     Peel, cut and blend the mangoes for the filling. Add the coconut milk and vanilla essence and blend again for a couple of seconds. The filling should be a light, sweet and with a pudding like texture.  Carefully pour over the cake crust and place back into the freezer.

3.     Prepare the glaze. Blend the berries and coconut water; the consistency should be light and watery. Pour over the filling and place back into the freezer.

Because the texture of this cake is very light, it would be best to freeze this overnight for 10-24 hours before serving. When ready, remove from freezer and garnish with any fresh fruits you’d like and allow to stand for about 20 minutes. Serve and enjoy - this one is best eaten fast as it'll melt quicker than normal nutty raw cakes due to the larger water content.