Steps to Prepare Award-winning Mango cake with raspberry sauce

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Mango cake with raspberry sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mango cake with raspberry sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango cake with raspberry sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you can achieve that.

Mango cake recipes suitable to accompany your weekend. The ingredients are easy to find. This cake is also very easy to make without the need to be bake and gluten free naturally. Sweet only with fresh fruits and a little maple syrup. You should try it.

Ingredients and spices that need to be Prepare to make Mango cake with raspberry sauce:

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

Instructions to make to make Mango cake with raspberry sauce

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.

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So that is going to wrap this up for this exceptional food Recipe of Super Quick Homemade Mango cake with raspberry sauce. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!