Easy No-Bake Mango Cake
Ingredients
Base
- 1/2 cup pitted dates
- 1/2 cup GF rolled oats
- 2 tbsp organic coconut butter
- 2 tbsp organic coconut oil
- 1/2 tsp vanilla bean extract
Mango coconut layer
- 1 1/2 cups ripe mango purée
- 1 canned full fat coconut milk
- 1/4 cup water
- 1/4 cup freshly squeezed lemon juice
- 1 tsp agar powder
Mango jelly
- 1/2 cup ripe mango purée
- 1/3 cup water
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp agar powder
Preparation
Prepare base
In a food processor, process base ingredients until well combined. Transfer mixture into a 6” pan, pressing firmly into the bottom. Place pan in the fridge to set while preparing the Mango layer.
Make mango coconut layer
Place coconut milk in a saucepan and bring to a boil. Add agar and whisk until completely dissolved. Whisk in mango purée and lemon juice. Let it simmer for 1 minute. Taste and add maple syrup as needed. Strain through a fine meshed sieve into a bowl. Pour the mixture over the base. Let it cool at room temperature for about 10 minutes before transferring to the refrigerator to chill and set for at least 4 hours.
Make mango jelly
Place water in a saucepan and bring to a boil. Add agar and whisk until completely dissolved. Stir constantly. Whisk in mango purée and lemon juice. Strain through a fine meshed sieve into a bowl. Pour mixture into a spiral mold and place in fridge to set.
Assemble cake
Carefully remove jelly from mold and place it on the set mango coconut layer.
