Okinawa Tourism Information:Series/IslandBlessing,IslandTastePart14Mango

Series / Island Blessing, Island Taste Part 14 Mango

post : 2014.10.05 19:00

An enchanting fruit which is sold on the market from the mid June to the end of August is “Mango.”

In Okinawa, cultivation of mangoes started in the Meiji period (1868 to 1912) and we have two varieties of mangoes: Irwin Mango known as “Apple Mango” and Keitt Mango.

Apple Mangoes appear on the market at the beginning of summer while yellow-green Keitt Mangoes at the end of summer.

I still remember that in my childhood I saw mangoes decorated in a fancy box as if it were a high-ranking fruit at an upscale fruit shop. 

I was wondering how it tasted.  My curiosity had never ended there and I grew up to be able to taste a mango finally.
Then….I immediately became hooked on the fruit.

The year of 2014 witnessed a successful cultivation of mangoes.
I found mangoes sold at a bargain price, just 300 yen per each at the market!
I felt like as if I have got a fortune paper saying I would have excellent luck.
They were less than perfect in shape, but tasted the same as usual, juicy and rich flavor.

Once cut mangoes were arranged on a plate, my family concentrated on eating without saying a single word and mangoes were all gone as quick as a wink.

We asked Ms. Naomi Nishijima, the owner of café ionca in Nishihara Town to use mangoes, which has a high-class atmosphere and an irresistible flavor, to make a raw cake.

Raw cake is a cake made with no sugar, egg, and dairy and without baking in the oven.
Those who are allergic to eggs and dairy also can eat it with ease.  This sweets is easy to make.  You can just mix all the ingredients, spread the mixture on top of the crust layer, and place in the freezer. 

For the crust, prepare the mixture of finely ground raw almonds, finely chopped dried dates, finely grounded coconuts, and salt.

For the filling, blend finely ground raw cashews, finely ground raw macadamia nuts, water, maple syrup, coconut oil, salt until just combined. Spread the mixture onto the crust base.

According to seasons, you can use seasonal fruit for decoration on a simple cake.
Please enjoy decorating thinly-sliced mangoes to make them look like flowers blooming.

Sprinkle bee pollen* on top to finish.  Place it in the freezer for 2 to 3 hours before serving.  Serve cold.

*Bee pollen is a mass of pollen that has been packed by worker honeybees into granules with added honey or nectar.

Placing a piece of mango cake on a beautiful aqua blue plate of café ionca, Naomi-san artfully started drawing a picture around the cut cake.

This raw cake is not only delicious but also is loaded with beautiful mango fruit.
Many people visit café ionca for the world of beautiful raw cakes decorated by fruits and Naomi-san.

Cold, rich nuts cream and sweetness of juicy, fresh mango will slowly spread in your mouth.

Please visit café ionca to enjoy a new summer style of cold sweets!

Raw Mango Cake (Yield: One 6” cake)


For the Crust:

*Raw almond  75g
(Soak them in water for more than 8 hours, drain and dry them completely.)
* Dried dates 50g
* Finely grounded coconuts  35g
* A pinch of salt

For the Filling:

* Raw cashews  90g (Soak them in water for more than 2 hours.)
* Raw macadamia nuts  10g (Soak them in water for more than 2 hours.)
* Water  80cc
* 1Tbsp maple syrup
* 1/2 Tbsp coconut oil
* A pinch of salt

Apple Mango 1/2
Bee pollen (for decoration, if you wish)


1. Make the crust.  In a food processor, blend all the ingredients until just combined.
2. Stop the food processor to check with your fingers to make sure that the ingredients stick to each other.
    Please be careful that if you mix it too much, the ingredients become icky.  
3. Press the crust 2. into the prepared tart mold.
4. Make the filling.   Pour the ingredients into a blender and mix them until creamy.
5. Pour and spread the mixture 4. onto the crust base 3..
6. Slice mangoes from the middle cutting around the middle seed and cut thinly into slices.
7. Decorate the cake with sliced mangos 5. from outward to inward to make them look like flower petals.
8. Chill it in the freezer for 2 to 3 hours.  Sprinkle bee pollen to finish.

For Featuring Summer Fruits, the next article will be the final one: “Dragon Fruit.”
We will introduce you to the world of vivid dragon fruit presented by café ionca.

Recipe was provided by Ms. Naomi Nishijima 

café ionca

Address: 208 Kouchi, Nishihara Town, Nakagami County
TEL: 098‐943‐3434
Hours: 11:00 to 16:00
Closed from Sunday to Wednesday

Okinawa CLIP Photo Writer monobox (Tetsumasa & Kozue Kono)