A real food spin on a traditional Filipino dessert, orange mango freezer cake is the sweet and chilled answer to warm summer days.
This orange mango freezer cake is akin to an ice cream cake or semifreddo. The whipped cashew orange cream freezes to resemble a frozen mousse. While the walnuts and dates give your cake a sweet, toothsome crust to sit on.
Orange Mango Freezer Cake
- 4h 45m
For the crust:
- 2 c walnuts
- 8 Medjool dates, pitted
For the orange cream:
- 2 c raw cashews
- 3 oranges
- 1/2 c coconut oil
- 3/4 c raw honey
For the top mango layer:
- 6 c frozen mangos, diced
- 1/2 c raw honey
- 1/2 tsp. coarse sea salt
- 1 orange
- 2 1/2 tsp. gelatin
- For the bottom crust: Place walnuts and dates in a food processor and pulse until you get a coarse mixture. Pour into a lightly-oiled 9 inch springform pan and press down on the mixture to pack it evenly along the bottom of the pan.
- For the cream layer: Soak cashews in 2 cups of water for 2 hours, then drain. Zest one but juice all of the oranges. Melt coconut oil.
- Place drained cashews, 1 cup orange juice, coconut oil, and honey in the food processor and blend for several minutes until smooth and creamy. Pour into the springform pan on top of the tart crust. Place into the refrigerator or freezer until set, about 2 hours.
- For the top mango layer: Dice mangoes. Combine the mango, honey and salt in a food processor and process until smooth.
- Heat the 1/4 cup orange juice in a small bowl, add the packet of gelatin, and stir until the gelatin melts. Add it to the mango mixture and continue to blend for another minute or two. Pour the mango mixture on top of the bottom two layers of cheesecake.
- Cover with plastic wrap and freeze until firm (3-4 hours).
- Allow the cake to defrost slightly before serving.