Description
Celebrate summer with this no-bake mango and cardamom cream icebox cake with a salty pistachio crumble.
Ingredients
Units
Scale
- Graham crackers or biscuits of choice for assembly
For the mango layer:
- 2 ripe mangoes, peeled and cubed
- juice of 1/2 lime
- Pinch of salt
For the cardamom cream:
- 1 pint of heavy whipping cream
- 1/2 scant cup powdered sugar, adjust to taste
- Pinch of salt
- 8 ounces of cream cheese, room temperature
- 4 cardamom pods, freshly ground
For the pistachio crumble:
- 1/4 cup roasted pistachios, chopped
- 2 graham crackers, crumbled
- Pinch of sea salt
To decorate:
- 1/2 pint of heavy whipping cream
- 4 tablespoons of powdered sugar
- 2 cardamom pods, freshly ground
- Pinch of salt
Instructions
- Line a loaf tin with plastic wrap and set aside.
- Make the mango puree by adding the mango, lime juice, and pinch of salt to a blender. Blend until smooth. Taste and adjust as needed. Pour into a mason jar and set aside.
- In the bowl of a stand mixer, add the 1 pint of heavy whipping cream and whip on high speed. Add the powdered sugar 1 tbsp at a time and the pinch of salt, and continue whipping until you get stiff peaks. Set aside.
- In a mixing bowl, add the softened cream cheese and ground cardamom. Beat with a spatula until soft. A little at a time, fold the whipped cream into the cream cheese, being careful not to deflate the cream. The cream should be soft and airy.
- To assemble, start with a small layer of the cardamom cream at the bottom of the loaf tin. Add a layer of biscuits, then a layer of cream, then mango puree. Build the layers as desired until the loaf tin is filled – I like at least three – four layers of biscuits in this cake. Cover with plastic wrap and set overnight in the fridge.
- Before serving, place tin in the freezer for 1 hour.
- While the cake is chilling, make the pistachio crumble and remaining whipped cream. Mix the chopped pistachios, crumbled biscuits, and a pinch of salt, set aside. Whip up remaining 1/2 pint of whipping cream with powdered sugar, cardamom, and pinch of salt until you get stiff peaks. Set aside.
- To serve, flip tin over onto a serving tray and remove plastic wrap. Using an offset spatula, smooth the whipped cream over the cake. Sprinkle the top with pistachios.
- Slice and serve. Enjoy!