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Raw mango cake

Easy 12 February 2018
Preparation time
20 min

Tropical mango is one of the favorites among non-indigenous fruits. With this recipe you can enjoy the delicious taste of mango together.

1 Pinch Salt
4 tbsp. Coconut oil
50 Coconut flour
50 Oatmeal
50 Coconut blossom sugar
200 ml Coconutmilch
2 Tsp. Coconut oil
0 as necessary Water
75 Cashew kernels
65 Mango
2 tbsp. Coconut blossom sugar
  • Step 1/8

    For the dough, finely grind coconut flour and rolled oats in a blender.

  • Step 2/8

    Add a pinch of salt, coconut blossom sugar, coconut oil, coconut milk and a little water and mix all ingredients thoroughly until a homogeneous dough.

  • Step 3/8

    Pour the dough into a baking pan. Attention: the consistency is rather dry, so press the mass well into the mold.

  • Step 4/8

    Chill the base.

  • Step 5/8

    For the cream, blend cashews, dried mango, coconut milk, coconut blossom sugar, coconut oil and salt well in a blender.

  • Step 6/8

    Spread the cream over the base.

  • Step 7/8

    Top with coconut chips and dried mango.

  • Step 8/8

    Chill the mango cake again in the refrigerator before serving.

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