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
In a food processor, process the base ingredients until well combined.
Transfer the mixture into a 6-inch pan, pressing firmly into the bottom.
Place the pan in the fridge to set while preparing the mango 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 the cake to the refrigerator to chill and set for at least 4 hours.
Place water in a saucepan and bring to a boil.
Add agar and whisk until completely dissolved, stirring constantly.
Whisk in mango purée and lemon juice.
Strain through a fine meshed sieve into a bowl.
Pour the mixture into a spiral mold and place in the fridge to set.
Carefully remove the jelly from the mold and place it on the set mango coconut layer.