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Without fail recipe ultimate Mango cake with raspberry sauce easy, fast, practical. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match Prepare raspberry sauce so it has time to cool before preparing the raspberry mousse. This Raspberry Mango Cake is the perfect way to celebrate summer!

Raspberry cake layers and a mango Swiss meringue buttercream. My goal was to do an ombre cake with dark pink frosting fading into pretty golden frosting. The mango color was really hard to match, and I didn't do a great job.

17 ingredients, 13 steps, cooking Mango cake with raspberry sauce

Good Afternoon all, now you get present recipe Mango cake with raspberry sauce with 17 ingredients and 13 steps. Next this is how to make it, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 13 stages of easy cooking Mango cake with raspberry sauce.

Ingredients all Mango cake with raspberry sauce

1. You need : crust:.
2. Prepare 150 g : almonds (1 cup approx)).
3. It’s 1 teaspoon : vanilla extract.
4. You need 2 tablespoons : maple syrup.
5. It’s : topping:.
6. You need 150 g : fresh mango chopped (1½ cups approx).
7. You need 150 g : cashew nuts (1 cup approx).
8. It’s 50 g : creamed coconut (¼ of a block).
9. You need 1 teaspoon : vanilla extract.
10. Prepare 1 tablespoon : maple syrup.
11. You need 1/2 : lemon juiced.
12. Prepare 1/2 teaspoon : lemon rind (finely grated).
13. Prepare : sauce (optional):.
14. It’s 100 g (1 cup) : raspberries.
15. You need 1 tablespoon : maple syrup.
16. You need 2 tablespoons : chia seeds.
17. You need 7 tablespoons : water. This recipe is a delicious way to use fruit that you don't want to go to waste.Mango and raspberry are a terrific combination, but feel free to substitute other fruits such as blueberries, peaches, apples or strawberries.Topped with whipped cream and a simple homemade mango sauce, this tropical treat showcases the wonderful flavours of sweet summer fruits.Put in a jug and set aside. If all main ingredients Mango cake with raspberry sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.
    
14. Finish and Enjoy.

Turn out cake and dust top with cinnamon sugar.Slice and serve dolloped with whipped cream and mango sauce.This Raspberry Mango Cake is the perfect way to celebrate summer!Raspberry cake layers and a mango Swiss meringue buttercream.This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks.

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