A delicious mango cake with nut base and coconut cream.
For the base, melt the coconut oil and mix together with the dates and nuts in a high-powered blender for about 1 minute. Press the sticky mixture into a cake pan and place in the refrigerator to cool.
For the cream, peel one mango (set aside a few cubes for decoration) and puree. Mix 100 ml coconut milk with 3.5 g agar-agar and simmer in a pot for about 1 minute. Remove the pot from the heat and mix well with the remaining coconut milk, a pinch of salt, vegan Skyr and the mango puree. Spread the mixture on the nut base until smooth and place in the refrigerator again.
For the mango jelly, peel and puree the second mango. Then mix 100 ml water with the remaining agar agar and simmer for about 1 minute. Remove the pan from the heat, mix with the mango puree and spread the mango mixture well on the cooled coconut cream. Now chill the cake for at least 2 hours so that the cream becomes firm.
Nach Belieben mit Kokosflocken dekorieren.
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