Winter is coming! How about some extra vitamins? I guess you don’t mind if they are coming in the shape of a nice cake, right?! With this cake, you will make sure everybody gets an extra slice of vitamin C! Are you with me? ;) The mangoes in this (No-Bake) Mango Coconut Cake are sweet, delicious, and are good for your health ;)
Mangoes are never really “in season” here in Germany because they are not growing here. D’oh! You can get them all year round, but all of them are imported from the other side of the planet (most of the time). Mangos feel much more comfortable in a tropical climate and that is definitely not happening here in Germany. Spain is able to grow some in some places, but that’s about it here in Europe I think ;)
Normally I would recommend using products that are in season and don’t have to travel too far to get into my supermarket, but in this case, I make an exemption – otherwise, I would never be able to eat mango ever again… unless I am somewhere in the tropics ;P
Well… since we do not have to worry about the fruits being in season or not, you can make this cake all year round. It is a great summer cake – if you cool it well it is a refreshing treat on a hot summer day. In winter you will get your much-needed vitamins with this cake – win win win win all the time ;P
INGREDIENTS / ZUTATEN
For the base:
5.3 oz. (150g) biscuit cookies (Butterkekse)
1 tbsp. coconut blossom sugar
2.1 oz. (60g) coconut oil, melted
For the filling:
6 gelatin leaves
14 oz. (400ml) creamy coconut milk
5.3 oz. (150g) mango, pureed
7 oz. (200g) coconut yogurt
For the mango layer:
4 gelatin leaves
10.6 oz. (300g) mango, pureed
For the decorations:
1/2 mango, diced
some coconut chips
some fresh mint leaves
Für den Boden:
150g Butterkekse
1 EL Kokosblütenzucker
60g Kokosöl, geschmolzen
Für die Füllung:
6 Blätter Gelatine
400ml cremige Kokosmilch
150g Mango, püriert
200g Kokos Joghurt
Für den Fruchtspiegel:
4 Blätter Gelatine
300g Mango, püriert
Für die Dekoration:
1/2 Mango, gewürfelt
ein paar Kokoschips
frische Minze
DIRECTIONS / ZUBEREITUNG
1. Add the cookies to a freezer bag and crush with a rolling pin to get fine crumbs. Add the sugar to the bag and mix. Melt the coconut oil (e.g. in the microwave) and add to the bag as well and mix until the crumbs are evenly moist. Pour into a lightly greased 8 inches (20cm) springform tin and press to the bottom (with the back of a spoon) to get one even layer. Place in the fridge until needed. Puree the mango flesh for the filling and the mango layer (about 1 1/2 mangos) and set aside.
2. Add the gelatin leaves for the filling to a small bowl with cold water and let soak for 5-7 minutes. Add about half of the coconut milk to a pot and heat up slowly on the stove – mix the rest with 5.3 oz. (150g) of pureed mango and the coconut yogurt in a bowl. As soon as the coconut milk is hot (but not boiling!) remove the pot from the heat, squeeze the gelatin leaves a bit to remove excess water, and add to the pot – mix until the gelatin has dissolved completely. Add the coconut-mango mix to the pot and stir to combine. Let cool down for about 10 minutes, then pour into the prepared baking tin and place in the fridge for about 3 hours to firm up.
3. For the mango layer add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the remaining mango puree (10.6 oz./300g) to a pot and heat up on the stove (do not let it boil!). Remove from the heat, squeeze the gelatin leaves a bit, and add to the pot – mix until dissolved and mixed well with the puree. Let cool down for 5 minutes, then pour on top of the cake and smooth out the top if necessary. Place in the fridge for at least 3 hours or overnight.
4. Cut the mango for the decoration into small dices. Take the cake out of the fridge, remove from the tin and place on a serving plate. Decorate with the mango dices, some coconut chips, and fresh mint leaves. Serve cooled.
1. Die Kekse für den Boden in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Den Zucker zum Beutel dazugeben und vermischen. Das Kokosöl schmelzen (z.B. in der Mikrowelle) und zum Beutel dazugeben und alles gut durchmischen. Eine 20cm (8 inches) Springform leicht einfetten und die feuchten Keksbrösel hineinschütten – mit der Rückseite eines Löffels zu einer glatten Schicht zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank stellen. Für Füllung und Fruchtspiegel 450g Mango-Fruchtfleisch (etwa 1 1/2 große Mangos) pürieren und zur Seite stellen.
2. Für die Füllung die Gelatine für 5-7 Minuten in kaltem Wasser quellen lassen. Etwa die Hälfte der Kokosmilch in einen Kochtopf geben und langsam erhitzen – den Rest mit den 150g Mangopüree und Alnatura Kokos Natur in einer Schüssel verrühren. Wenn die Kokosmilch heiß ist (aber nicht kocht), den Topf vom Herd ziehen, die Gelatine ausdrücken und zur heißen Kokosmilch dazugeben und auflösen lassen. Wenn die Gelatine aufgelöst ist, die Mango-Kokos-Mischung dazugeben und gut verrühren. Die Mischung etwa 10 Minuten abkühlen lassen, dann in die vorbereitete Form auf den Boden schütten. Für etwa 3 Stunden in den Kühlschrank stellen.
3. Für den Fruchtspiegel die Gelatine für 5-7 Minuten in kaltem Wasser quellen lassen. Das Mangopüree in einen kleinen Topf geben und erhitzen (nicht kochen!). Den Topf vom Herd ziehen, die Gelatine ausrücken und im heißen Mangopüree auflösen lassen – gut verrühren. Für etwa 5 Minuten abkühlen lassen, dann auf den Kuchen schütten und glatt streichen. Für mindestens 3 Stunden (oder über Nacht) in den Kühlschrank stellen.
4. Für die Dekoration die halbe Mango in Würfel schneiden. Den Kuchen aus dem Kühlschrank holen, aus der Form lösen und auf eine Servierplatte setzen. Mit den Mangowürfeln, Kokosraspeln und frischer Minze dekorieren. Gekühlt servieren.
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Here is a version of the recipe you can print easily.
PrintNo-Bake Mango Coconut Cake
- Prep Time: 00:40
- Total Time: 07:00
- Yield: 10 1x
- Category: Cheesecake
- Cuisine: American
Description
The perfect treat on a hot summer day: a delicious No-Bake Mango Coconut Cake.
Ingredients
For the base:
5.3 oz. (150g) biscuit cookies (Butterkekse)
1 tbsp. coconut blossom sugar
2.1 oz. (60g) coconut oil, melted
For the filling:
6 gelatin leaves
14 oz. (400ml) creamy coconut milk
5.3 oz. (150g) mango, pureed
7 oz. (200g) coconut yogurt
For the mango layer:
4 gelatin leaves
10.6 oz. (300g) mango, pureed
For the decorations:
1/2 mango, diced
some coconut chips
some fresh mint leaves
Instructions
Notes
Enjoy cooling!