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Mango – Blackberry cake

Fresh, delicious and healthy cake, you don’t need to bake. Perfect delicacy for Sunday.

Preparation time 20 minutes .. Freezing 2-3 hours

FOR THE CRUST .. 5 pers

  • 1 1/3 cups raw pistachios
  • 2 cups pitted dates
  • a pinch of salt


  • 3 puréed mangoes
  • 6 g gelatin sheets
  • 75 g fresh cream cheese (petit suisse)
  • 1/4 tsp vanilla marrow
  • juice from 2 lemons
  • 30 g icing sugar
  • 50 g half whipped cream
  • handful blackberries


Combine dates and pistachios in a food processor until the nuts are ground. Do notworry too much about consistence- you will process it later in the baking shape.

Put the crumble into a springform pan and pres down equally to make a solid crust. If it’stoo sticky, wet your hands a little.

Peel and chop mangoes and purée in the processor until smooth pulp. Put the pulp aside. Put into food processor all remaining ingredients except berries and mango puree and process until very creamy consistency. Finally add 1 1/3 cups of mango purée and process again to combine.

Poor hal fof the filling on top of the crust. Sprinkle berries over the whole cake and cover with remaining cashew filling and smooth out.

Freeze the cake for at least 2-3 hours.

Take out 30 minutes before serving, or store in the refrigerator after the cake has frozen.

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