Perfect for Summer: Refreshing Raw Tropical Mango Cashew Cream Cake

Categories: Delicious Healthy Recipes,Desserts,Raw,Uncategorized,

I think I am a mix of many things, including the Buddha. Yes, the Buddha. Or perhaps Mother Teresa, but not quite MT because to me that sounds cocky. Who goes around proclaiming, “Hey guys, I’m part Mother Teresa,” and then smiles satisfactorily like he or she is actually part Mother Teresa? Nope, nobody {or at least not that I am aware of, thank heavens}. One reason why people do not go around saying this is the arrogance factor. Do good things, but don’t go near the proclamation of being anywhere close to part MT. It’s too risky in the arrogance department and would be far off base, unless you are say, Jane Goodall, but even then, it may be a tad risky. That being said, I think most of us are driven to do go things in the world. I really like this about humans. Most of us are kind and well-intentioned. Although, this is what I have witnessed in my life thus far, both in real life and in the news, books and movies. Please don’t let me learn otherwise as I get older! Anywho, right now I believe that most of us are well-intentioned and wish to make the world a better place. I sincerely hope I never change my mind.

Rolling with this philosophy, I would be in the majority of daydeamy do-good wishers, which may in fact make me part Buddha, which would make most of us part Buddha. Buddha just sounds less arrogant to me than MT, but this is probably just me. I’m weird like that. There is no logic behind my conclusion that proclaiming being part Buddha is any less arrogant than proclaiming being part MT, but I think I’ve made my point that many, and perhaps most of us, do wish to leave this world better in some concrete way.

I am constantly daydreaming about what I can do to make this world a bit better. How can I help people more? How can I help animals more? Mother Earth? Irrelevantly noted: I’ve now mentioned 2x as many “Mothers” in this blog post as usual.

Right now I am daydreaming about how to alleviate world hunger. It’s a big deal, you know. I’m not happy about how much of a big deal it truly is. Right now I can link you to world hunger statistics, so that we both may learn about how serious the problem is around the world. Then I can inform you about FEED Projects, an organization whose mission is to combat world hunger via $$$ earned from the sales of the cutest bags, accessories and apparel, many of which beautifully contain the FEED logo.

What makes you come alive in the summer months? What inspires you? Please share with me what you are excited about this summer! In addition to daydreaming about alleviating world hunger, I am looking forward to sharing more refreshing summer recipes and summer fashions with you, like this Raw Tropical Mango Cashew Cream Pie. Yum! All of us have so much to be grateful for every day, like the ability to prepare a healthy cake like this and enjoy it.


Makes about 8 servings, as most cakes do!

Crust ingredients:

1 cup cashews, soaked over night or ¾ cup raw cashew butter
½ cup brazil nuts, macadamia nuts or more cashews
1 cup shredded coconut
1 cup medjool dates, pitted (soaked for 10 minutes in warm water and drained)
1 tablespoon vanilla extract or 1 ground vanilla bean
2 tablespoons water

Tropical Mango topping ingredients:

1 1/2 cup fresh or frozen mango
1/2 cup freeze dried or dried pineapple
1 large ripe banana
1 (15 oz) can full fat coconut milk, refrigerated overnight
1/2 cup white beans, canned works
1 teaspoon Stevia powder


Once you’ve created an evenly mixed cashew crust, mold the crust into a large ball and then flatten it out evenly in a 9×9 inch round springform pan. This is the type of pan I recommend for this recipe because it will create the desired round cake look, but you can also use a 8×8 inch square baking dish or another cake pan. Nordic Ware Leak Proof Springform Pans are great and what I use. You can find them on Amazon!

Once you are done preparing the mango topping ingredients and the crust has solidified in the freezer, pour the now thick, but slightly liquidy mango mixture on top of the cashew crust and distribute evenly. I recommend smoothing the top with a large spoon. Place this mixture back in the freezer for at least 30 minutes so it can firm up as well.

Once the cake has solidified, take out of the freezer and out of the round cake pan. Top with your favorite toppings, such as shredded coconut, fresh or defrosted frozen fruit and/or coconut whipped cream. Enjoy this recipe and let me know what summer treats you are looking forward to relishing at the temperature warms up!



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