Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Add the almonds to a food processor and pulse into coarse crumbs. Add the dates, shredded coconut, cocoa powder, coconut oil, and salt, and process until the mixture is sticky and holds together when pinched, about 1 minute.
- Press the mixture firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack it tightly. Freeze for 15 minutes while you make the mango sauce and filling.
- Make the Mango Sauce
- Blend the mango chunks, 3 tablespoons maple syrup, and lime juice in a blender until completely smooth. Pour into a small saucepan.
- Whisk the cornstarch with the water in a small bowl until smooth, then stir it into the mango purée. Cook over medium heat, stirring constantly, for 3 to 4 minutes, until thickened and glossy and it coats the back of a spoon. Pour into a heatproof bowl and cool for 30 minutes. It will thicken more as it cools.
- Measure out about 1 cup (240 ml) of the mango sauce for the layers and keep the rest for the drip.
- Make the Filling
- Add the drained cashews, the solid coconut cream from the 2 cans, 1/2 cup maple syrup, powdered sugar, vanilla, and salt to a high-speed blender. Reserve the thin coconut liquid for another use. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Pour the filling into a large bowl and fold in the toasted shredded coconut.
- Assemble the Layers
- Spoon one-third of the coconut filling over the chilled crust and smooth the top. Drizzle about one-third of the 1 cup mango sauce over the filling and gently swirl it with a knife. Freeze for 45 minutes, until the surface is firm to the touch.
- Spoon half of the remaining filling over the firm layer and smooth it. Drizzle half of the remaining mango sauce over the top, then freeze for another 45 minutes.
- Spoon the remaining filling on top and smooth the surface. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Mango Drip & Decorate
- Stir the reserved mango sauce well. It should be thick but still pourable and drip slowly off a spoon. If it is too thick, stir in a teaspoon of water. If it is too thin, chill it for 10 minutes.
- Remove the frozen cake from the pan and set it on a serving plate or cake stand. Spoon a little mango sauce around the top edge, nudging it over the sides with the back of a spoon to form drips, then pour the remaining sauce over the center and smooth it. Freeze for 15 minutes to set.
- Top with the mango cubes, toasted coconut flakes, shredded coconut, and mint sprigs. Freeze for 1 more hour. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Add the fresh mango cubes, coconut flakes, and mint on the day you serve it, or no more than 1 day ahead.
Mangoes: Use very ripe, sweet, fibre-free mangoes such as Ataulfo (honey) or Kesar for the smoothest sauce. Frozen mango chunks work well when fresh mangoes are out of season. Thaw them before blending.
Mango drip: The cornstarch thickens the mango sauce so it drips neatly instead of running off. Cool the sauce completely before using it, or it will melt the frozen cake.
Toasting coconut: Toast in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until lightly golden. Watch closely because it burns quickly.
Gluten-free: The recipe is naturally gluten-free. Check that your cocoa powder and cornstarch are labeled gluten-free if you need to avoid cross-contact.
Nut-free option: Replace the nuts in the crust with 1 1/2 cups (150 g) of rolled certified gluten-free oats and 1/4 cup (35 g) sunflower seeds, and replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice Nutrition (per slice) Calories 470 kcal Carbohydrates 45 g Protein 7 g Fat 31 g Saturated fat 19 g Cholesterol 0 mg Sodium 115 mg Potassium 430 mg Fiber 5 g Sugar 30 g
Mangoes: Use very ripe, sweet, fibre-free mangoes such as Ataulfo (honey) or Kesar for the smoothest sauce. Frozen mango chunks work well when fresh mangoes are out of season. Thaw them before blending.
Mango drip: The cornstarch thickens the mango sauce so it drips neatly instead of running off. Cool the sauce completely before using it, or it will melt the frozen cake.
Toasting coconut: Toast in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until lightly golden. Watch closely because it burns quickly.
Gluten-free: The recipe is naturally gluten-free. Check that your cocoa powder and cornstarch are labeled gluten-free if you need to avoid cross-contact.
Nut-free option: Replace the nuts in the crust with 1 1/2 cups (150 g) of rolled certified gluten-free oats and 1/4 cup (35 g) sunflower seeds, and replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice Nutrition (per slice) Calories 470 kcal Carbohydrates 45 g Protein 7 g Fat 31 g Saturated fat 19 g Cholesterol 0 mg Sodium 115 mg Potassium 430 mg Fiber 5 g Sugar 30 g