Anti-inflammatory diet

Mango-raspberry sherbet cakes (dairy-free)

these no-bake raw mango sherbet cakes or mango raspberry sherbet cakes are a refreshing healthy treat without all that work to make sherbet and they’re a cashew-free vegan cake alternative, because not every vegan no-bake cake has to taste like vegan cashew cheesecake – and I wanted the mango to shine here!

Raw crust ingredients:

1 cup roasted unsalted macadamia nuts, or pistachios (OR 2/3 cup walnuts and 1/3 cup macadamia nuts. alternatively, almond flour can be combined or vanilla wafer cookies can be used along with the nuts)

2 tbsp agave or maple syrup or sub 1/2 cup pitted medjool dates (up to 2/3 cup dates, only if needed to stick)

1-2 tbsp coconut oil, as needed to blend

1/4 cup shredded coconut(pan toasted for 2 minutes for optimal flavour)

Optional: 1 tbsp cup melted cocoa butter

Sherbet filling (gloriously cashew-free and dairy free):

Approx 2 large ripe tommy atkins mangoes (or about 3-4 ataulfo mangoes)*

1 1/3 cup raspberries plus 12 raspberries for garnish, or sub a large mango for pure mango cake variation

1 can coconut cream, top solid cream part only, only use 3/4 of that top cream part (about 3/4 cup)


place raw crust ingredients in food processor and process until you can pinch it and it sticks together. If needed, add a bit of coconut oil to blend. If your dates are not sticky enough, add more dates or sweetener. lightly grease a muffin tin and cut long parchment paper tabs to line the muffin tin with them so the tabs stick out and make it easy to pull the cakes out once they freeze. or if you got lazy like me and used muffin tin liners in a regular or lightly greased tin you may need to pry them out with a butterknife, which is easy but puts a dent in their pretty shape. press the crust down into the lined tin.

then make the filling. blend filling ingredients in blender. adjust sweetness to taste (sugar is optional). Strain through a sieve over a bowl to get the raspberry seeds out – press with wooden spoon. pour into prepared crusts. freeze until set about 2 hours.

note: they will harden too much after 2.5 hours so make them just a couple hours or so before serving or if you plan to make them ahead then instead of a nut crust use a soft graham cracker crust and for the filling blend in about 2 tbsp of vodka or hard liquor into your filling as alcohol doesn’t freeze so it will keep them soft(this is a great tip for sorbet btw!perhaps a mango raspberry sorbet variation of these cakes! for that just freeze the sorbet in a loaf pan). if using alcohol freeze them longer until set for about 5 hours or so.

*mangoes can vary in size, I did it with 3 large mangoes before and it was too much so I’ve reduced it to two and if u still have leftovers either keep it as coulis to pour on set cakes or pour into ice cube tray for smoothie cubes as meal prep. frozen mango is not as sweet so you may need sugar

variation: make it a large raw mousse pie instead in a parchment paper lined pie dish, let it firm up only about 2-3 hours, unless a little splash of white rum or vodka was added in the filling and a soft cookie crust was used.

If you like this recipe and share it tag me on instagram @dairyfreeindulgencerecipes and #dairyfreeindulgencerecipes (i know the name is long but dairyfreeindulgence was already taken on insta!) , I’d love to see your versions of my recipe 🙂

mango raspberry sherbet cakes melting in the July sun during my photo shoot! a refreshing treat for summer that’s easy to make

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