In a recent blog post, I tried to make a mango cake and what came out was a gorgeous Wild Blueberry cake. This time around, it’s all about mangoes. A raw mango cake that’s light in texture, healthy for you and deliciously crazy good? I’m in. Where do I sign up and more importantly where’s my slice? Did I mention you need zero baking skills. I assure you – you can’t mess this up. I’m not a baker, but in a past life or maybe in my wildest dreams, I must have been one. How else can I justify my love for sweets. And don’t get me started on custard, my ultimate obsession which I leave for another blog post as I am on a mission to formulate a healthier version. Now back to my mango cake – I know what you’re probably thinking… too good to be true. I agree, but this cake takes your lassi drink to the next level. It’s incredibly mouthwatering and one slice won’t cut it. If you’re a mango lassi fan, you’ll come back for another slice. I definitely did.
I’ve always loved mango lassi, a traditional Indian yogurt-based drink made with yogurt, spices and mango pulp. Sometimes honey is added to the mixture for some extra sweetness and sometimes vanilla bean paste to enhance the fragrance of the drink. I wanted to turn one of my favourite drinks into a raw cake that is as flavourful and delightful as the traditional Indian drink.
Mangoes are part of the stone fruit family also known as the drupe family. Some other members in the same family are olives and dates. Mangoes are available in different varieties throughout the year. The one I’ll focus today is called Ataulfo, native to Mexico. This happens to be my favourite kind of mango from the variety offered. They also are more commonly found at the local markets. Ataulfo mangoes are bright yellow with a very sweet creamy flavour and an oval kidney shape.
Mangoes are high in dietary fibre (the pectin helps lower cholesterol levels), vitamin C (boosts immune system) and beta-carotene (we convert beta-carotene into vitamin A in which we need for immunity, vision and healthy skin). They are also a good source of vitamin E (an antioxidant that helps improve immunity and assists in cell regeneration), and contain essential minerals that our body require such as copper, potassium, magnesium. Lastly, they are considered an alkaline-forming plant-food. I know a few people who have relied on having a mango per day to help with regular bowl movements as the enzymes help to brake down proteins. Anyone looking to increase fertility – add these fruits part of your fertility diet as they are packed with folate and contain a rich source of antioxidant nutrients which are essential for a healthy pregnancy.
On the beauty side of things, these tropical fruits help repair and nourish the skin, reduce dark spots, brighten complexion, heal acne and blemishes. The vitamin C in a mango helps stimulate collagen production making your skin supple and smooth while the vitamin A assists with rebuilding tissue and repairing scaring.
Fresh mango season starts in March. For anyone on a quest to make this recipe, you can substitute fresh for frozen if you are living in a colder climate and do not have access to fresh mangoes.
RAW MANGO LASSI CHEESECAKE
This recipe requires mini spring form pans, 4½” diam., 1½” high. This makes 2 mini cakes.
- 2 cups of cashews
- 1 cup coconut cream (the thick cream on top), save the water for smoothies
- ¼ tsp. raw vanilla bean powder
- ½ lemon juice from one lemon
- 1 ½ cup fresh or frozen organic mangoes
- 1 tsp. turmeric
- ½ cup fresh or frozen mangoes
- 1 passion fruit
- ½ lemon juice from one lemon
- 1 cardamom pod
- 1 tsp. coconut nectar
- 1 tbsp. alkaline water
- Pistachios & thyme
- To make the base filling – mix cashews, coconut cream, lemon juice, mango, vanilla and turmeric in a food processor.
- Set it in the mini spring form pans and let it sit in the freezer overnight or for 6-8 hours.
- Release from spring forms and top it with the coulis.
- To make the coulis – blend mango, passion fruit, lemon juice, cardamom pod, coconut nectar and water together.
- Coat the cake with the coulis and add fresh pistachios and thyme on top.