Luxurious Philippine Mango Royale Cake with Cashew Cream
A refreshing and indulgent cake combining the tropical sweetness of Philippine mangoes with a luscious cashew cream, perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Preparing the Mango Base
- 1
Crush graham crackers
Crush graham crackers into fine crumbs, mix with melted butter until evenly coated.
- 2
Press base
Press mixture into the base of an 8-inch springform pan, creating an even layer.
- 3
Freeze base
Freeze for 30 minutes to set.
Tip: For a firmer base, chill graham crust for at least 1 hour before assembly.
Making the Cashew Cream
- 1
Blend ingredients
Blend soaked cashews with coconut milk, maple syrup, and vanilla extract until smooth.
Tip: Ensure the cashew mixture is completely smooth for the best texture.
- 2
Adjust sweetness
Adjust sweetness, if necessary, by adding more maple syrup.
- 3
Chill cream
Refrigerate for 30 minutes to thicken.
How to Make Luxurious Philippine Mango Royale Cake with Cashew Cream
Total time: 8 h 40 min · Yields 4 servings
- 1
Whipping the Cream
Chill your mixing bowl and beaters before whipping cream to achieve the best volume.
- 2
Assembling the Cake
Layer graham crust with cashew cream and mango slices, repeating until all ingredients are used.
- 3
Chilling the Cake
Refrigerate the assembled cake for at least 4 hours, or overnight, to set completely.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I substitute the cashews with another nut?
Yes, macadamia nuts or blanched almonds can be used as an alternative.
How can I make this cake vegan?
Use coconut cream instead of whipped cream and ensure all ingredients are plant-based.
Can I make this ahead?
Absolutely, prepare the cake a day ahead and chill overnight for best results.
Is there an alternative to graham crackers?
Use digestive biscuits or any mild-flavored cookies for the base instead.
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