Ingredients

• 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 tbsp of powdered sugar
• 2 cardamom pods, freshly ground
• pinch of salt

Instructions

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!