Mango cake with raspberry sauce

Are you looking for recipe inspiration Mango cake with raspberry sauce ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Mango cake with raspberry sauce What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mango cake with raspberry sauce, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Mango cake with raspberry sauce delicious at home, because as long as you know the trick, this dish can be a special treat.

So, this time, let’s try it, let’s create it Mango cake with raspberry sauce home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Mango cake with raspberry sauce use 17 type of material and 13 manufacturing step. Here’s how to make the dish.

Mango cake recipes suitable to accompany your weekend. The ingredients are easy to find. This cake is also very easy to make without the need to be bake and gluten free naturally. Sweet only with fresh fruits and a little maple syrup. You should try it.

Ingredients and spices that need to be prepared to make Mango cake with raspberry sauce:

  1. crust:
  2. 150 g almonds (1 cup approx))
  3. 1 teaspoon vanilla extract
  4. 2 tablespoons maple syrup
  5. topping:
  6. 150 g fresh mango chopped (1½ cups approx)
  7. 150 g cashew nuts (1 cup approx)
  8. 50 g creamed coconut (¼ of a block)
  9. 1 teaspoon vanilla extract
  10. 1 tablespoon maple syrup
  11. 1/2 lemon juiced
  12. 1/2 teaspoon lemon rind (finely grated)
  13. sauce (optional):
  14. 100 g (1 cup) raspberries
  15. 1 tablespoon maple syrup
  16. 2 tablespoons chia seeds
  17. 7 tablespoons water

Steps to make Mango cake with raspberry sauce

  1. IN ADVANCE: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer).
  2. BASE LAYER: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground.
  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed.
  4. Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer.
  5. TOPPING: Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined.
  6. Spread the top layer on evenly.
  7. Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely.
  8. SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter.
  9. The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period.
  10. TO SERVE: Take out of the freezer, slice with a sharp, heavy knife.
  11. Pour or dollop on some of the raspberry chia sauce if desired.
  12. Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer).
  13. This keeps well for a couple of months in the freezer.

How ? It’s easy? That’s how to make Mango cake with raspberry sauce which you can practice at home. Hopefully useful and good luck!

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