y mango and coconut mousse cake is super yummy, but also gluten free, egg free and you don’t even have to turn on your oven to make it! Isn’t that awesome?
How to Make Mango and Coconut Mousse Cake
To make this delicious cake, first I’ll make almond base, which is very simple. I will pulse roasted almonds in my food processor, and then I’ll add dates soaked in cold water. When I get crumbly and sticky mixture I will press it into the bottom of my cake mold. I said it is simple, didn’t I?;)
Next, I will make mango mousse. To do that I will need mango puree. Now, if you can’t buy one in your area, simply pit and peel one juicy, ripe mango and blend it until you puree it! Weigh your puree according to the recipe, and enjoy in the remaining mango deliciousness.
Once I make the mousse I will pour it onto the base until I fill the mold halfway. Next, I will make coconut mousse. This is practically the same procedure, only instead of mango puree I will use coconut milk. Make sure it is at room temperature and well shaken before weighing!
I will pour my coconut mousse almost to the top of the mold, but I’ll leave 5mm (about 1/4″) for my mango glaze. Finally, I will decorate my cake with lots of fresh berries – yum! So, let’s get to work and make awesome mango and coconut mousse cake!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!