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Mango cake with raspberry sauce
Mango cake with raspberry sauce

Before you jump to Mango cake with raspberry sauce recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

Healthy eating helps bring about a feeling of well being. If we eat more healthy snacks and a smaller amount of the detrimental ones we usually feel much better. A bit of pizza does not cause you to feel as healthy as ingesting a fresh green salad. This can be a problem, however, in terms of eating between meals. Shopping for goodies can be a challenge because you have a great number of options. Here are a few healthy snacks that can be used when you need a quick pick me up.

One of the most popular treats is yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can’t beat yogurt when it comes to a wholesome snack though. It contains a lot of calcium, proteins, and B vitamins. Yogurt is simple for the body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Quick hint: pick unsweetened yogurt and add in walnuts or flaxseeds. This minimizes your sugar absorption without minimizing the taste of your snack.

A large variety of quick health snacks is easily available. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to mango cake with raspberry sauce recipe. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mango cake with raspberry sauce:
  1. Get crust:
  2. You need 150 g almonds (1 cup approx))
  3. Take 1 teaspoon vanilla extract
  4. Take 2 tablespoons maple syrup
  5. Take topping:
  6. Use 150 g fresh mango chopped (1½ cups approx)
  7. You need 150 g cashew nuts (1 cup approx)
  8. Use 50 g creamed coconut (¼ of a block)
  9. You need 1 teaspoon vanilla extract
  10. You need 1 tablespoon maple syrup
  11. Get 1/2 lemon juiced
  12. Use 1/2 teaspoon lemon rind (finely grated)
  13. Use sauce (optional):
  14. Provide 100 g (1 cup) raspberries
  15. Provide 1 tablespoon maple syrup
  16. Use 2 tablespoons chia seeds
  17. Take 7 tablespoons water
Steps 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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