Mango Mousse Cake

This is the firm make-ahead dessert. From the nutty base to the tangy, mousse-like centre to the silky mango finish - its layers of deliciousness.

The ingredient of Mango Mousse Cake

• 150g raw buckwheat
• 75g macadamia nuts
• 20g 1 4 cup desiccated coconut
• 150g fresh dates pitted
• 1 tbsp coconut oil
• 2 1 2 tbsp boiling water
• 1 1 2 tbsp powdered gelatine
• 500g chopped spacious mango or frozen mango thawed
• 1 large lime rind finely grated juiced
• 250g tub blithe spreadable cream cheese
• 400g 2 greek yoghurt
• 160g rice malt syrup
• additional supplementary chopped open mango to give support to optional
• small vivacious mint leaves to further optional
• 2 tbsp boiling water
• 2 tsp powdered gelatine
• 250g chopped roomy mango or frozen mango thawed
• 2 tbsp lime juice
• 1 tbsp rice malt syrup

The Instruction of mango mousse cake

• preheat oven to 180c 160c devotee forced grease base and sides of a round 20cm base measurement springform cake pan and line following baking paper allowing the paper to come 3cm above the rim
• line a baking tray in imitation of baking paper place buckwheat and nuts on the prepared tray bake stirring once for 6 8 minutes or until golden grow coconut and bake for 2 3 minutes or until golden and toasted set aside to cool place buckwheat blend in a food processor and process until finely chopped ensue dates and process until combined ensue oil and process until combine and sticky press firmly into base of prepared pan place in the fridge for 1 hour or until firm
• meanwhile place water in a heatproof bowl sprinkle exceeding gelatine place bowl in a larger bowl half filled next boiling water campaign often for 5 minutes or until gelatine dissolves set aside to cool slightly
• process mango lime juice and rind until smooth increase be credited with cream cheese yoghurt and syrup process scraping down the sides until smooth subsequently motor running build up gelatine mixture running until combined pour on top of higher than the prepared base place in the fridge for 3 hours or until set
• for the topping place water in a heatproof bowl sprinkle past gelatine place bowl in a larger bowl half filled in the same way as boiling water excite often for 5 minutes or until gelatine dissolves process mango lime juice and syrup until smooth behind the motor running amass the gelatine mixture admin until smooth spread around through a sieve set beyond a bowl
• discard solids pour jelly over cream cheese layer tap pan roughly bench to level surface place in the fridge for 8 hours or overnight to set encourage topped behind other mango and mint if using

Nutritions of Mango Mousse Cake

calories: 298 033 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 39 grams carbohydrates
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calories: 10 grams protein
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