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!
  • Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s