Vegan Mango Cake (Printable Recipe)

Dreamy vegan mango delight built on a cookie crust, with zippy curd and bursts of fruit. Chill it for a perfect sunny day bite.

# Ingredients You'll Need:

→ Mango Curd

01 - 600 g vegan mango curd, split up (make this early, see note)

→ Crust

02 - 0.5 teaspoon ground ginger, optional
03 - 0.25 teaspoon sea salt
04 - 80 g block-style vegan butter
05 - 200 g vegan cookies with a digestive crunch

→ Filling

06 - 1 teaspoon lime zest, if you want a bit of zing
07 - 1 teaspoon vanilla extract
08 - 120 g thick vegan Greek yogurt
09 - 500 g dairy-free cream cheese
10 - 200 g raw cashews, soak these for 4 hours or use boiled water for 30 minutes

→ Decoration

11 - Fresh mint sprigs, for an optional touch
12 - 1 ripe mango, diced

# Steps to Follow:

01 - Pop the leftovers in something airtight or wrap it up well. It’ll keep in the fridge for about 5 days.
02 - Unclip your pan, gently remove the parchment sides, and go around the edges with a scraper to tidy things up. Top with fresh mango pieces and a few mint leaves if you want. Slice it when it’s cold.
03 - Pop the extra mango curd in a heatproof bowl over hot water and give it a stir until you can easily spread it. Pull the cold, set cake from the fridge and pour the curd up top. Smooth it out or make some fun swirly shapes. Let that chill for another hour or stick it in the freezer for half an hour to finish setting.
04 - Pour your blended mixture onto the chilled crust, making sure it’s even. Let it set in the fridge for at least 8 hours, but overnight works best.
05 - Chuck the soaked cashews, half the mango curd (300 g), vegan cream cheese, yogurt, vanilla, and a bit of lime zest into a powerful blender. Blitz it all until smooth and velvety.
06 - Throw cookies, cold vegan butter, salt, and ginger into a food processor. Blitz until the pieces stick together if you press them. Tip everything into your lined tin and press to make an even, packed base. Chill while you work on the filling.
07 - Get the mango curd sorted up to two days early and stash it in the fridge. Let your cashews hang out in cold water for 4 hours, or drop them in boiling water for half an hour if you’re short on time. Rinse and drain. Cover the bottom and sides of a 20 cm spring tin with parchment.

# Extra Tips:

01 - Soak and drain your cashews well so the filling comes out super smooth.
02 - Want clean slices? Heat your knife under hot water and wipe it before every cut.

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