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celebrate summer with this no bake mango and cardamom cream icebox cake with a salty pistachio crumble

No-Bake Mango and Cardamom Cream Icebox Cake with Salty Pistachio Crumble

  • Author: Suruchi Avasthi


Celebrate summer with this no-bake mango and cardamom cream icebox cake with a salty pistachio crumble.


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


  1. Line a loaf tin with plastic wrap and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Before serving, place tin in the freezer for 1 hour.
  7. 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.
  8. 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.
  9. Slice and serve. Enjoy!