Mango Mousse Cake
Ingredients
- 3/4 cup organic gluten free flour *90g
- 1/2 cup almond meal *56g
- 1/4 cup powdered sugar *35g
- 90g cold coconut oil or dairy free butter
- 1/2 tbsp cold almond milk *7g
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 400ml coconut whipping cream, chilled
- 150g melted dairy free white chocolate
- 120g ripe mango purée
- 2 tbsp maple syrup
- 250g ripe mango, cubes
- 2 tbsp maple syrup *25g
- 1/4 cup water *50g
- 1/2 tsp agar agar powder
Preparation
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll chilled dough, cut the pieces using a tart ring and assemble. Then cut out the strips. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15-18 minutes. Allow to cool completely
Combine mango, water and maple syrup in a saucepan bring mixture to a boil. Add agar-agar and mix until completely dissolved. Turn the heat down and continue to simmer for few minutes until mixture have broken down to a saucy consistency.Pour the mixture over the crust, refrigerate until set
Scrape out the solid cream from the can coconut whipping cream. Beat with a mixer until creamy, add in melted chocolate, maple syrup, mango purée and continue beating until incorporated. Pour mixture over the mango layer. Place in the freezer for at least 4 hours or until set
