Frozen Coconut Cream Mango Cakes (Vegan)

Mangoes are often called the ‘king of fruits’ and are native to South Asia. They are rich in vitamins, minerals, and antioxidants.

This is vegan and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Frozen Coconut Cream Mango Cakes (Vegan)

Cooking Method: Freezing Cuisine: International Courses: Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 6 Calories: 1500

Best Season: Summer

Ingredients

Servings

• 2 cup Mango
• 1 can Coconut cream
• 3 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• 1 cup Almond flour
• ¹⁄₄ cup Shredded coconut
• 2 tablespoon Coconut oil
• 6 pitted Medjool dates

Instructions

1. In a blender, combine the mango, coconut cream, maple syrup, and vanilla extract. Blend until smooth.
2. In a separate bowl, mix almond flour, shredded coconut, and coconut oil until well combined.
3. Line a muffin tin with cupcake liners. Press the almond flour mixture into the bottom of each liner to form the crust.
4. Pour the mango-coconut mixture over the crust in each liner.
5. Freeze for at least 4 hours or until firm.
6. Before serving, remove the cakes from the freezer and let them sit at room temperature for 5 minutes.
7. Garnish with additional shredded coconut if desired.
8. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 28g10%

Sugars 22g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.