recipes
Mango, pistachio and raspberry mousse cake
2022-09-29
Ingredients
For the base
- 50g peeled pistachios (Lamb brand)
- 50g desiccated coconut, slightly toasted (Lamb brand)
- 100g toasted oats, toasted (Lamb brand)
- 1-2 tbsp coconut oil
- 180g medjool dates (not dried)
For the filling
- 160g raw cashew nuts, soaked in water overnight (Lamb brand)
- 1 tin coconut milk, chilled overnight in tin (Premier)
- 1 tsp vanilla extract
- 160g frozen mango, defrosted (Asiago)
- 2-3 tbsp maple syrup
You will also need to decorate
- 1 box fresh raspberries
- Extra frozen mango (Asiago)
- Small meringue kisses to decorate and fresh leaves
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Method
Start with the base. Blitz together the oats, coconut and pistachios. Add in the dates and coconut oil and blitz to a sticky paste. Press into the base of a 20cm spring form cake tin. Next, make the filling. Place the mango, vanilla , maple syrup and just the cream of the coconut milk in a liquidizer and blitz till smooth. Add in the cashew nut and blitz, adding in any of the coconut milk liquids if necessary. Spoon over the base, even out and freeze for 1 hour or chill over night to set. When ready, place onto a serving dish and decorate the top with extra mango and pistachios, fresh raspberries and small meringue kisses.
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