Frozen Coconut Cream Mango Cakes (Vegan)

"This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8" spring form pan. The finished product should be frozen for 6 hours then left to sit at room temperature for 10 minutes before cutting. The original recipe was not vegan and came from Martha Stewart. The first four ingredients are for the crust, the rest for the mousse. To ensure you get all the mango use a potato peeler to peel it. Also it is best to prepare your coconut whipped cream ahead of time. My recipe for Coconut Whipped Cream is #219030 If using regular whipping cream you can either make it ahead or when preparing your cake. It's your choice. Great on a hot summer's day."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:




  • Preheat your oven to 350'F.
  • Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
  • Place on a rimmed baking sheet lined with parchment paper.
  • If using an 8" spring form pan, coat the sides and bottom with spray oil.
  • Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
  • In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
  • Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
  • At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
  • Bake until golden brown, around 12 minutes. Let cool.
  • Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
  • Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
  • I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
  • Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
  • With the blender running slowly add the gelatin mixture and combine well.
  • Transfer to a large bowl.
  • If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
  • If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
  • Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
  • If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
  • If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
  • Decorate the dessert with the mango slices, or serve them along side.
  • When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
  • Let sit 8-10 minutes before slicing if you are using the spring form pan.
  • Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
  • Bon Appetit.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
View Full Profile

Find More Recipes