Recipe: Appetizing Mango cake with raspberry sauce

Mango cake with raspberry sauce. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor.

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Ingredients of Mango cake with raspberry sauce

Prepare of crust:.
You need of almonds (1 cup approx)).
You need of vanilla extract.
Prepare of maple syrup.
Prepare of topping:.
Prepare of fresh mango chopped (1½ cups approx).
You need of cashew nuts (1 cup approx).
It's of creamed coconut (¼ of a block).
You need of vanilla extract.
It's of maple syrup.
You need of lemon juiced.
You need of lemon rind (finely grated).
You need of sauce (optional):.
Prepare of raspberries.
It's of maple syrup.
You need of chia seeds.
Prepare of water.

This is a beautiful cake that is made with butter milk and includes mangos and raspberries. I like to eat this for dessert as there is something about the warm pieces of fruit that appeals to me. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor.

Mango cake with raspberry sauce step by step

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)..
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..
Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
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..
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..
Spread the top layer on evenly..
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..
SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
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..
TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
Pour or dollop on some of the raspberry chia sauce if desired..
Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
This keeps well for a couple of months in the freezer..

Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor. Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. We love fresh fruit treats such as this Mango Chia. finally, enjoy eggless mango cake as it is or decorate with frosting.

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