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No-Bake Mangokuchen

Name: No-Bake Mangokuchen
Prep time: 45 min
Cook time: 120 min
Yield: 6
Ingredients: 250 g Walnuts; 2 Tsp. Coconut oil; 250 g Almonds; 250 g Cashews; 400 g Coconutmilch; 1 Pinch Salt; 2 UNIT Mangos; 200 g Skyr (vegan); 7 g Agar-Agar; 0 to taste coconut flakes; 150 g Datteln

Moderate 5 November 2021

Preparation time

45 min

Baking / Rest time

2 h

A delicious mango cake with nut base and coconut cream.

Ingredients for

250 g	Walnuts
2 Tsp.	Coconut oil
250 g	Almonds
250 g	Cashews
400 g	Coconutmilch
1 Pinch	Salt
2 UNIT	Mangos
200 g	Skyr (vegan)
7 g	Agar-Agar
0 to taste	coconut flakes
150 g	Datteln

Step 1/4
For the base, melt the coconut oil and mix together with the dates and nuts in a high-powered blender for about 1 minute. Press the sticky mixture into a cake pan and place in the refrigerator to cool.
Step 2/4
For the cream, peel one mango (set aside a few cubes for decoration) and puree. Mix 100 ml coconut milk with 3.5 g agar-agar and simmer in a pot for about 1 minute. Remove the pot from the heat and mix well with the remaining coconut milk, a pinch of salt, vegan Skyr and the mango puree. Spread the mixture on the nut base until smooth and place in the refrigerator again.
Step 3/4
For the mango jelly, peel and puree the second mango. Then mix 100 ml water with the remaining agar agar and simmer for about 1 minute. Remove the pan from the heat, mix with the mango puree and spread the mango mixture well on the cooled coconut cream. Now chill the cake for at least 2 hours so that the cream becomes firm.
Step 4/4
Nach Belieben mit Kokosflocken dekorieren.