Mango Mousse Cake

On my holiday in France last month our wonderful chef Camilla made a Mango Mousse desert that was so good that I had to try to remake it at home. I didn’t ask for the actual recipe, but I think I came quite close in recreating this deliciousness.

Enjoy this sugar and gluten free heavenly moment which is super easy to make ❤️

Ingredients

BASE

  • 100 grams of walnuts
  • 75 grams of oatmeal
  • 100 grams of soft dates

Top layer

  • 1 mango
  • 1 package of coconut cream

Preparation time

5 minutes (plus 1 hour of waiting)

Preparation

1

The base

Start by making the base. Gather the ingredients for the base in your food processor and pulse until you have a grainy sticky whole. Spread the dough over the base and press firmly with the rounded side of a spoon.

2

The topping

Now let’s make the topping. Peel the mango and put it in your food processor together with the coconut cream. Let the machine run until you have a mousse-like substance.

3

The wait

Spread the mango topping over the base, and put in your fridge for 1 hour. Can’t wait an hour? Put it in the freezer!

 

4

Serve

Serve with optional toppings like coconut chips or blueberries.

Enjoy!

If you make too much cake and want to store it, I recommend putting it in the freezer.

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