No-Bake Mangokuchen Auto translated

Moderate 5 November 2021
Preparation time
45 min
Baking / Rest time
2 h

A delicious mango cake with nut base and coconut cream.

250 g Walnuts
2 Tsp. Coconut oil
150 g Medjool dates
250 g Almonds
250 g Cashews
400 g Coconutmilch
1 Prise Salt
7 g Agar-Agar
2 UNIT Mangos
200 g Skyr (vegan)
0 to taste coconut flakes
  • Step 1/4

    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.

  • Step 2/4

    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.

  • Step 3/4

    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.

  • Step 4/4

    Nach Belieben mit Kokosflocken dekorieren.

What others say about No-Bake Mangokuchen


0 Reviews

5 stars

4 stars

3 stars

2 stars

1 star