How to Cook Tasty Mango cake with raspberry sauce

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Mango cake with raspberry sauce. Great recipe for Mango cake with raspberry sauce. Mango cake recipes suitable to accompany your weekend. The ingredients are easy to find.

Mango cake with raspberry sauce Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake. You can cook Mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mango cake with raspberry sauce

  1. Prepare of crust:.
  2. You need 150 g of almonds (1 cup approx)).
  3. Prepare 1 teaspoon of vanilla extract.
  4. Prepare 2 tablespoons of maple syrup.
  5. Prepare of topping:.
  6. Prepare 150 g of fresh mango chopped (1½ cups approx).
  7. You need 150 g of cashew nuts (1 cup approx).
  8. Prepare 50 g of creamed coconut (¼ of a block).
  9. It’s 1 teaspoon of vanilla extract.
  10. Prepare 1 tablespoon of maple syrup.
  11. You need 1/2 of lemon juiced.
  12. Prepare 1/2 teaspoon of lemon rind (finely grated).
  13. Prepare of sauce (optional):.
  14. It’s 100 g (1 cup) of raspberries.
  15. Prepare 1 tablespoon of maple syrup.
  16. You need 2 tablespoons of chia seeds.
  17. It’s 7 tablespoons of water.

Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. We love fresh fruit treats such as this Mango Chia Smoothie Bowl, Falooda and Pineapple Cupcakes with Whipped Cream. I've been on a raspberry kick lately which means I've been putting this sauce on everything.

Mango cake with raspberry sauce step by step

  1. IN ADVANCE: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer)..
  2. BASE LAYER: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground..
  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
  4. Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer..
  5. TOPPING: Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined..
  6. Spread the top layer on evenly..
  7. Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely..
  8. SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
  9. The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period..
  10. TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
  11. Pour or dollop on some of the raspberry chia sauce if desired..
  12. Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
  13. This keeps well for a couple of months in the freezer..

When I was growing up, my mom and dad had a raspberry patch so we had fresh raspberries often in the summer. The Best Mango Raspberry Dessert Recipes on Yummly Frozen Mango, Kiwi, Raspberry Pops, Mango Raspberry Rose Galette, Raspberry And Mango Ice Pops. Which kind of sauce are you looking for? Cranberry-Raspberry Dessert Sauce AllRecipes. white sugar, raspberries, fresh orange juice, fresh cranberries.

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