mango mousse sunshine cake

mango mousse cakeWe all could need some mango sunshine right now. As most of us are facing the dark when leaving the house towards work and exactly the same when you travel back to your homes.

With the days getting moist and colder per day, winter let’s us know that it’s around the corner. Although I love every season evenly much I do get sad to have less time to spend with Mister Sun.

To cheer up, I got the house winter proof again. My nice, warm and cozy woolen blankets are out of the closet again on to the coach. To snuggle into to  watch romantic movies. I used some magic on candlelights through the house and made mango cake to comfort the mind and soul. My mango mousse sunshine cake makes a nice and health comfort cake for those upcoming blue winter days.

This, no bake, mango pistachio cake is all good and a real boost, flavor and soul wise. With no extra added sweetener nor dairy this is a all natural, healthy and super delicious plant based vegan treat for all.

When it comes to the use of dates, I always go for Medjoul dates. Why? Even as they are more expensive, Medjoul dates are purely natural in their sugar / fructose share. The other smaller and cheaper dates, usually packed on a plastic foam tray are candied and therefor sugared dates.

As astonishing and daunting it may look to you it is very easily made in a very short time. So go ahead, feast this weekend!

With gratitude and love,
Lenny.

mango mousse cakemango mousse cake

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Mango Mousse Zonnestraal Cake - vegan

Bereiding: 20 min.
koel tijd: 3 hours

Porties: 8

Wat heb je nodig:

voor de bodem:
- 150 g gepelde pistache noten.
- 1 snuf zeezout.
- 5 á 6 medjoul dadels.
- 2 eetlepels chia zaad.
-1 eetlepel cocosolie.

voor de vulling:
- 500 g mango, geschild en ontpit.
- 1 theelepel vanille essense.
- sap van 1 limoen.
- 250 ml kokosmelk.
- 50 ml water + 4 g agartine ( bijvoorbeeld Biovegan - gelier fix).

Hoe te bereiden:
Maal de pistache tot een meel in je foodprocessor.
Schep er 1 a 2 theelepels meel uit en bewaar dit voor een mooie groene decoratie dust.

Voeg nu de ontpitte, in stukjes gesneden dadels toe samen met de cocos olie en het zout. Meng goed door elkaar in de foodprocessor tot een dikke plakkerige pasta-achtige massa. Roer op het einde het chia zaad erdoor.

Schep de pistache-dadel pasta in je taart vorm, verdeel gelijkmatig en druk stevig aan.

Mix in een blender mango, kokosmelk, vanille essence en limoen sap tot een dikke smoothie-achtige massa.

Roer in een klein sauspannetje het water en de agartine door elkaar, verhit dit en laat 1 min pruttelen.
Voeg toe aan de mango mix. Blend nog even kort één keer en schenk daarna direct in je vorm over de bodem uit. Strijk met de bolle kant van een lepel glad.

Bestrooi met de rozen blaadjes en plaats minimaal 3 uur in de koelkast om op te stijven.

Garneer voor het serveren met de pistache dust die je bewaard hebt

Bij mijn keuze voor dadels kies ik altijd medjoul dadels. Waarom? Ondanks dat ze duurder zijn, zijn medjoul dadels puur natuur qua hun suiker/ fructose aandeel. De andere kleinere, goedkopere dadels, meestal verpakt op een plastic schuim schaaltje zijn gecandeerde, lees gesuikerde, dadels.

Met dankbaarheid en liefde,
Lenny,
Mango Mousse Sunshine Cake - vegan

Preparation: 20 min.
Cool time: 3 hours

Serves: 8

What do you need:

for the crust:
- 150 g hulled pistachios.
- 1 pinch of sea salt.
- 5 á 6 Medjoul dates.
- 2 tablespoons of chia seeds.
-1 Tablespoon coconut oil.

for the filling:
- 500 g mango, peeled and pitted.
- 1 teaspoon vanilla essense.
- Juice of 1 lime.
- 250 ml coconut milk.
- 50 ml of water + 4 g agartine (eg Biovegan - gelier fix).

How to prepare:

Grind the pistachios into a flour in your food processor.
Scoop out 1 to 2 teaspoons of the flour and keep it for a nice green decoration dust.

Add the pitted, chopped dates together with de coconut oil and salt. Mix well in a food processor until a sticky paste-like mass. Stir in the chia seed.

Spoon the pistachio-date paste in your cake shape, apply evenly and press firmly.

In the blender mix: mango, coconut milk, vanilla extract and lemon juice to a thick smoothie-like mass.

In a small saucepan, stir water and the agartine together, heat and let simmer for 1 minute.
Add to the mango mix. Blend briefly once more and then pour directly into your form onto the pistachio crust. Smoothen with the back of a spoon.

Sprinkle with some rose petals and allow to cool in the fridge at least 3 hours.

Garnish with the saved pistachio dust before serving .

When it comes to the use of dates, I always go for Medjouls dates. Why? Even as they are more expensive, Medjoul dates are purely natural in their sugar / fructose share. The other smaller and cheaper dates, usually packed on a plastic foam tray are candied en therefor sugared dates.

With gratitude and love,
Lenny,

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