Mango Chia Icebox Cake

Ok guys, it’s still hot up in here! I haven’t baked anything proper in ages because the mugginess is just ugh! So, in honor of Bristol’s Harbour Fest, I decided to make this icebox cake since summer is truly upon us. Back in the states, icebox cakes are popular because they’re easy and perfect to bring to BBQ’s when have a consistent summer year after year. In England, it’s more like a trifle but in a rectangular dish. Here’s what you’ll need:

  • 1 large, ripe mango
  • 1/2 cup chia seeds
  • 2 cups almond milk
  • 1 tablespoon vanilla
  • Lots of coconut biscuits
  • Shredded coconut to top
  • First, you’ll want to prepare the mango chia pudding. Cut up a sweet, ripe mango and combine in a blender with the almond milk and vanilla. You can use any milk, but I prefer almond.
  • Pour the mango mixture into the chia seeds in a medium sized bowl.
  • Mix it up really well. Scrape down any seeds that may be stuck on the sides. Put the mango chia pudding in the fridge for at least 3 hours. You will notice the chia seeds will get sticky as soon as they come into contact with moisture. You may need to give it a stir after an hour, and you’ll know it’s ready when it has a custard like consistency.
  • Now it’s time to prepare the dessert. Start with an even layer of biscuits, as seen above. Then spread on a layer of chia pudding, followed by another layer of biscuits. Then chia pudding, then a final biscuit layer. You can add as many layers as you like, but this amount of chia pudding makes two layers in the dish as seen above.
  • When the layers are complete, top it off with several chunks of fresh mango.
  • Place the dessert in the fridge for at least 3-4 hours. As it sits in the cold, the biscuits will absorb the moisture, becoming soft and cake like.
  • Once it’s set, add lots of shredded coconut on top. Now it’s ready!
  • And there you have it, Mango Chia Icebox Cake! What a delicious summer treat to make without heating up your oven.
  • I love making this dessert because it’s sweet, creamy, and tastes far more decadent than it is. You get some fruit and fibre without the dairy (although you can use milk if you’d like). And, you can easily make it vegan or gluten free as long as you use the appropriate biscuits. This recipe works with other fruits as well, so mix it up and add your own twist to it.
  • I hope you enjoy making this recipe as much as I’ve enjoyed eating it! And enjoy yourself at the Harbour Fest if you’re out Bristol way. Thanks for reading and Happy Eating!
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    No Bake Cookies

    Anyone else hot up in here? Ok, ok, so I know that the weather we’ve been experiencing is called summer – I did grow up in California after all! But after living in Bristol, this sudden heat is all so sudden! I’ve not really baked anything lately because I don’t want to heat up my home any more than I need to. Most homes here don’t have that precious central air conditioning, so we kinda have to rely on harbour side breezes. However, I wanted something sweet to enjoy while watching football and I have to clear out my cupboards. Hence, no bake cookies… aka I’ve got coconut flour and golden syrup that needs to be used up. Here is what you’ll need:

    • 2 1/4 cups coarse coconut flour
    • 3/4 cup almond flour
    • 1/2 cup cranberries
    • 2/3 cup golden syrup
    • 1/4 cup almond milk
    • 1 teaspoon almond extract

    Step one, pour all ingredients into a bowl! Great recipe right? I did make my own almond flour with raw almonds I got from the Zero Green shop in Bristol, and added some organic cranberries I got there as well. And if you’re looking for a coarse coconut flour, I got this one at Southville Deli ages ago, but I’ve also seen the same brand at Sainsbury’s.

    Next, mix it up! If you find the dough is still a bit dry, you can add a bit more syrup or almond milk to bind it together.

    Once the dough is a bit sticky, roll into cookie like shapes and place on a plate.

    Pop into the freezer for about 30-45 minutes to set.

    And there you go, No Bake Cookies, made unique by whatever you’ve got in your kitchen. There are a lot of ways to personalise these as you see fit. You can add nuts and/or chocolate chips. And you can substitute honey or maple syrup for the golden syrup. Or drizzle caramel or chocolate on top. Oh go ahead, just dip them in the chocolate! And the best part is that you don’t have to power up the oven! Make these ahead of time for a cool summer treat, or to bring to a World Cup get together. Stay cool Bristol, thanks for reading and Happy Eating!