It’s finally mango season which means lots of mangoes laying around my kitchen all the time. We have such a love for mangoes in our family that there is a constant flow during the season. I was over my parent’s place when the idea for this particular cake came to me. I was having a traditional Gujarati dinner which included a side of mango pulp (rass) and my mom had added ginger powder to it. It made me realize that mangoes and ginger are a pretty great combination. Coincidentally, I had baked vegan, gluten-free Ginger Snaps just the other day.
My husband loves having something sweet after dinner and he prefers the vegan, gluten-free stuff and definitely nothing with refined sugar. I don’t even think we have regular sugar in the house so my goal was to make this the perfect dessert that met all of the Ayurvedic food combination rules and was overall pretty healthy as our after-dinner dessert.
So I had these mini-4 inch springform cheesecake pans lying around that I had bought a while ago and had never used which I thought would be perfect and they really were! The best part is, as long as you have the ginger snaps and refrigerated coconut cream, this recipe literally only takes 15-20 minutes to put together. I did all of this while V was having a bowl of strawberries. He finished his strawberries and I was ready to put the cake in the freezer.
I took it out when we sat down to eat dinner and by the time we had finished dinner, it was ready to eat 🙂 I really hope you enjoy this recipe as much as we did. Please leave me a comment and let me know what you think!
Namaste.
| Prep Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
8 inch cake (or two 4 inch)
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- 2 cups mango pulp (about 4 large mangoes)
- 10 gingersnap cookies (gluten free/vegan, crushed; I used my coffee/spice grinder)
- 1 tbsp coconut oil
- 2 cans (13.66 oz each) coconut cream (unsweetened; kept in refrigerator for at least 12 hours)
- 1/2 cup coconut sugar
Ingredients
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- Lightly grease an 8 inch springform cake pan (or two 4 inch pans),
- Combine ginger snap crumbs with coconut oil. Press the crust into the bottom of the cake pan. Use the flat bottom of a cup to press hard. Place in refrigerator.
- Open both cans of coconut cream and drain the liquid. Place cream in medium sized bowl.
- Add coconut sugar to bowl of coconut cream. Using a hand mixer, mix sugar and coconut cream together until creamy and peaks form. This takes approximately 4-5 minutes of continuously mixing at a high setting.
- Once creamy, fold in 1 1/2 cups of the mango pulp and stir.
- Remove crust from refrigerator and pour mango/coconut mixture into the cake pan.
- Top with remaining mango pulp, use a spoon to evenly spread the mango pulp over the top of the cake.
- Place cake in freezer for at least 1 hour to cool. Remove from springform pan immediately after taking out from freezer and then wait 15-20 minutes before serving.
