Ahhhh summer!!!!! With its pool partys, barbecues, refreshing drinks, isn’t it the best season of all?! It certainly is for me!
However, when you want to prepare a nice dessert but it’s so hot outside that the mere idea of turning your oven on seems laughable, the perfect solution is a no-bake icebox cake.
There are a myriad of different Icebox cake recipes on the web and most of them involve fresh berries. It’s obviously all good, but I wanted to try something different. Something kinda Indian-Like and all grown-up. Since, I love Chaï tea and mangoes, it seemed to be the perfect choice. Also, the filling in most icebox cakes is made of 100% with whipped cream, but I wanted to make this a bit lighter and healthier, by adding fresh mango puree and greek yogurt.
Chaï & Mango Icebox Cake
If you can’t find Chaï spices, you can make your own by mixing together (I found this recipe on A Family Feast and I modified it somewhat) :
-2 tablespoons ginger powder
-2 tablespoons ground cardamom
-1 teaspoon ground nutmeg
-1½ teaspoons ground cloves
– ½ teaspoon freshly cracked black pepper, finely ground
– 3 tablespoons cinnamon
The result is delicious and an easy, no bake treat with graham crackers softened with airy cream-yogurt-mango filling.
Fresh, creamy and perfect for summer!
- - 2 tsp Chaï spices (see the recipe in the post)
- - 3 tbsp honey
- - 1 cup almond milk
- - 300 gr. (approx. 10 oz) Graham crackers
- - 2 cups whipping cream
- - 1 cup greek yogurt (I used vanilla flavoured)
- - 1 cup mango puree (I used fresh mangoes which I mashed with my hand blender)
- - 1 tbsp honey
- - 1 tsp Chaï spices (see the recipe in the post)
- - Toasted sweetened coconut
- In a saucepan, at low heat, dissolve the Chaï spices and honey in the almond milk. Let cool completely.
- Meanwhile, whip the cream until stiff and fold mango puree, yogurt and honey. Whip again about 2 minutes. Reserve in the fridge until ready to assemble.
- Dip the Graham crackers in the almond milk mixture one by one and place evenly at the bottom of a 9'X9' pan. Spread 1/3 of the filling over the crackers. Repeat this until you have 3 layers, finishing with the filling and top with toasted sweetened coconut. Refrigerate until ready to serve.
