This is no ordinary cake! It’s mango coconut mousse cake aka cheeseless cheesecake which happens to be gluten free. Light and delicious, almost guilt free – almost…..like most things that taste good 😉
The idea was born when I was visiting my darling girlfriend, KK, who is somewhat a most of the time paleo girl. The morning after our girly night out, we were spoiled to best eggs and homemade sauerkraut for breakfast while enjoying a lovely scene of dolphins having their morning splash in the canal. For seconds, we had fruit with coconut yogurt, and I fell in love with the taste of this yogurt. And that’s then, the idea to make it into a mousse came.
On my recent trip to a local supermarket to hunt for coconut yogurt, I spotted a coconut condensed milk and well, the rest of the story is below 🙂
For the base
100g dry dates
150g almond meal
2 tbsp coconut oil
2 tsp honey
For the filling
500g coconut yogurt
1 can coconut condensed milk
2 sweet ripe mangoes ( approximately 300g each ) + one extra for the top
250 ml coconut cream
2 ( 10g each ) sachets of clear unflavoured gelatine
Preheat oven to 180C.
Prepare a lined 22cm round cake pan.
In a food processor process dates, almond meal, coconut oil and honey till sticky mass forms. Add more honey, very little at a time if mixture if too crumbly.
Press the mixture into the bottom of a lined cake pan. Bake for 10 minutes, then remove and set aside to cool.
In a microwave safe bowl mix gelatine and coconut cream. Microwave for 30 seconds, give it a stir and microwave for further 30 seconds or till gelatine completely dissolves. Set aside to cool a little.
Peel and cut 2 mangoes into pieces, discarding the seeds.
Place mango, coconut yogurt and coconut condensed milk into a food processor and process till smooth. Add coconut cream and gelatine mixture, processes till combined. Pour mixture into the cooled base. Gently tap to remove any excess bubbles. Refrigerate for 4 hours or till set. Decorate with mango slices and serve. Enjoy 🙂 xx
Light and simly delicious, I’m in love with this mousse cake 🙂 nom-nom