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Mango and coconut mousse cake
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Prep Time:
540 minutes
Cook Time:
5 minutes
Total Time:
545 minutes
Summer indulgence: Decadent dessert.
Ingredients:
  • 200g natural seed mix with pine nuts, toasted
  • 150g (1 cup) fresh pitted dates, chopped
  • 13.60 gm desiccated coconut, toasted
  • 16.80 gm coconut oil
  • 750g mangoes, peeled, seeded, chopped
  • 28.40 gm rice malt syrup
  • 1 lime, rind finely grated, plus extra, to serve
  • 560g ctn Mango & Madagascan Vanilla Gourmet low-fat yoghurt
  • 80ml (1/3 cup) light coconut milk
  • 7 gelatine leaves
  • 4 mangoes, extra, peeled, to decorate
  • Passionfruit pulp, to serve
Instructions:
  • Prepare a 22cm round springform pan by greasing and lining the base and sides. In a food processor, blend seeds, dates, coconut, and oil until fully combined. Use moistened hands to press the mixture onto the base of the pan. Refrigerate for 30 minutes until set.
  • Blend mango, syrup, and rind until smooth. Mix in yoghurt and coconut milk until just combined. Soften gelatine in cold water for 5 minutes, then heat gently in a non-stick pan until dissolved. Cool slightly, then gradually add to the mango mixture while blending. Pour over cake base and refrigerate for 8 hours or overnight to set.
  • Slice additional mangoes thinly lengthwise. Remove the cake from the pan and transfer it to a serving plate. Arrange mango slices on the cake from the center outward to create a flower shape. Sprinkle with mango pulp and grated rind.

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