Mango Mousse Cake

THINK FOR EAT collected many recipes from any source

this is the perfect 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 tablespoon coconut oil
• 2 1 2 tablespoons boiling water
• 1 1 2 tablespoons powdered gelatine
• 500g chopped fresh mango or frozen mango thawed
• 1 large lime rind finely grated juiced
• 250g tub light spreadable cream cheese
• 400g 2 greek yoghurt
• 160g rice malt syrup
• extra chopped fresh mango to serve optional
• small fresh mint leaves to serve optional
• 2 tablespoons boiling water
• 2 teaspoon powdered gelatine
• 250g chopped fresh mango or frozen mango thawed
• 2 tablespoons lime juice
• 1 tablespoon rice malt syrup

The Instruction of mango mousse cake

• preheat oven to 180c 160c fan forced grease base and sides of a round 20cm base measurement springform cake pan and line with baking paper allowing the paper to come 3cm above the rim
• line a baking tray with baking paper place buckwheat and nuts on the prepared tray bake stirring once for 6 8 minutes or until golden add coconut and bake for 2 3 minutes or until golden and toasted set aside to cool place buckwheat mixture in a food processor and process until finely chopped add dates and process until combined add oil and process until combined 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 over gelatine place bowl in a larger bowl half filled with boiling water stir often for 5 minutes or until gelatine dissolves set aside to cool slightly
• process mango lime juice and rind until smooth add cream cheese yoghurt and syrup process scraping down the sides until smooth with motor running add gelatine mixture processing until combined pour over the prepared base place in the fridge for 3 hours or until set
• for the topping place water in a heatproof bowl sprinkle with gelatine place bowl in a larger bowl half filled with boiling water stir often for 5 minutes or until gelatine dissolves process mango lime juice and syrup until smooth with the motor running add the gelatine mixture processing until smooth push through a sieve set over a bowl
• discard solids pour jelly over cream cheese layer tap pan on bench to level surface place in the fridge for 8 hours or overnight to set serve topped with extra mango and mint if using

Nutritions of Mango Mousse Cake

fatContent: 298 033 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: n a