Raw Mango Cake

Raw Mango Cake

Serving Size: 8-10 people


  • 12 cm Springform pan
  • For the crust:
  • 70g pistachios
  • 70g cashew nuts
  • 100g dates (pitted)
  • Handful of apricots
  • Handful of almonds
  • 50g coconut flour
  • Juice from 1 lime
  • For the filling:
  • 3 mangos (peeled and sliced)
  • 1 teaspoon of saffron
  • 1 ½ tablespoons of honey
  • 430g cashew nuts
  • 75g coconut flour


Put pistachios, cashew nuts, almonds in a blender. Blend until smooth. Put in a bowl. Do the same with apricots, dates and lime juice.

Mix everything well and add coconut flour.

Put the mixture into spring form pan and even out.

Blend mangos, honey and saffron until smooth. Put in a bowl. Blend cashew nuts until smooth.

Mix cashew nuts, mango mass and coconut flour well together.

Add more flour or nuts if necessary.

Pour mass into pan. Smooth with a spoon.

Put in a refrigerator overnight.

You can decorate with fresh flowers, nuts or mango puree.