10 Recipe Yummy Mango cake with raspberry sauce delicious and easy to make.

Whether you are a college student just starting your very own culinary experiments or a seasoned chef with several supper celebrations under your belt, there is always something brand-new to learn about cooking. We hope these Mango cake with raspberry sauce recipe and tips can help you in your kitchen tonight, and also get used to magnificent home-cooked dishes.

This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream. Raspberry cake layers and a mango Swiss meringue buttercream.

Provide crust:.
Use almonds (1 cup approx)).
Prepare vanilla extract.
Provide maple syrup.
You need to prepare topping:.
Use fresh mango chopped (1½ cups approx).
Provide cashew nuts (1 cup approx).
Prepare creamed coconut (¼ of a block).
Use vanilla extract.
Prepare maple syrup.
Use lemon juiced.
You need to prepare lemon rind (finely grated).
Prepare sauce (optional):.
You need to prepare raspberries.
You need to prepare maple syrup.
You need chia seeds.
Use water.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

IN ADVANCE: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer)..
BASE LAYER: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground..
Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer..
TOPPING: Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined..
Spread the top layer on evenly..
Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely..
SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period..
TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
Pour or dollop on some of the raspberry chia sauce if desired..
Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
This keeps well for a couple of months in the freezer..

This recipe is a delicious way to use fruit that you don't want to go to waste. Mango and raspberry are a terrific combination, but feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts. Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake. Raspberry-Mango Sundae. this link is to an external site that may or may not meet accessibility guidelines.

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