All-purpose flour Sugar Non-dairy Milk Vanilla extract Mango puree/pulp Full-fat coconut milk Cashews Mangoes
View More
Mix flour, sugar, baking powder, baking soda, and salt. Make a well, add wet ingredients. Mix wet and dry until smooth. Line 8x8 or 9x9-inch pan with parchment paper, pour batter, spread thin and bake.
View More
Blend all ingredients for a minute, rest 5 mins, blend 30 seconds, repeat for creaminess. Soaked cashews can help blend. Chill in fridge while cake cools for thicker spreadable consistency.
View More
Once cake is nearly at room temperature, poke holes using toothpick. Drizzle 1/3 cup mango puree, let it soak. Spread puree well. Pour cream mixture, spread evenly. Add sliced mango on top. Freeze 1-2 hours, then slice and serve.
View More