Frozen Coconut Cream Mango Cakes (Vegan)
55 mins (prep 45, cooking 10)
11 ingredients
8 servings
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.

Categories:  <-60-mins , fruit , frozen-desserts , easy , coconut , cakes , nuts , time-to-make , dessert ,
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Serving Size (81.42 g)
Servings 8
Amount per Serving
Calories 331.23 Calories from Fat 80.01
% Daily Value *
Total Fat 8.89g 109.4%
Saturated Fat 2.26g 90.4%
Trans Fat 0.0 %
Cholesterol 5.7mg 15.2%
Sodium 60.77mg 20.26%
Total Carbohydrate 63.68g 169.81%
Dietary Fiber 1.22 g 38.97%
Sugars 58.45 g %
Protein 2.32g 37.2%
Vitamin A 118.05IU% Vitamin C 0.09mg%
Calcium 16.65mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry-roasted, salted, fresh orange juice, fresh lemon juice