As it is 'summer' all year round here in Cancun, I love to make fresh, tasty and of course healthy cakes! I have been experimenting with this mango coconut cake for a while but now I have finally found the perfect delicious and nutritious recipe for you guys! I just love the taste of mango and coconut is one of my favorite ingredients so to combine these two tasty ingredients in one exotic cake is just perfection!
I have to say, the mangos here in Mexico are just so much more damn tasty then the mangos we get in The Netherlands. It is really too bad but hey, what can we do about it! They still have great taste, just a little less! This cake will still taste amazing with those mangos as well so no worries!
This cake is again, refined sugar free and naturally sweetened with dates and honey. It is also gluten free as the base is made from nuts and dates. Which makes this cake suitable for breakfast, lunch AND dinner! Of course also as a snack! Put some more decoration and candles on it and you have your tropical healthy birthday cake! Just perfection, if I may say so!
So if you want to dream off to a tropical island, simply make this cake, cut a piece, take a bite and close your eyes! You will find yourself wandering off to a tropical island for sure!
What I love about Mexico is that there are everywhere small carts where you can buy fresh fruits even on the beach! Here in Mexico and many other latin american countries they love to put mango on a stick and drizzle it with lemon, chile and a bit of salt. They love it! For me, I love to eat my mango just as it is or a piece of mango coconut cake of course!
Did you know that mango also makes a perfect snack? To stay away from those sugary cravings? 1 cup of mango is about 100 calories and has about 3 grams of fiber, making you feel fuller with less calories. Surprise, they are also rich in antioxidants.
How do you know if a mango is ripe? I didn't know this myself before but apparently you can find out wether a mango is ripe or not by squeezing it rather than by its color. It's like peaches for example, ripe mangoes will give slightly with a gentle squeeze.
Prep time: 15 minutes, chill time: 2 hours, total time: 2 hours, 15 minutes
Serves: 8 persons
- 6 dates
- 1/2 cup raw nuts (I used almonds, cashews and walnuts)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup honey
- 1 1/2 cup mango chunks
- 1/2 lime (juice)
- 1 cup coconut flakes
- 1/4 cup honey
- 1 tsp vanilla
- 2 1/2 cup greek yoghurt
- 5g agar agar (or gelatine)
1. Grease a round baking tin with a bit of coconut oil and pre heat the oven to 160 degrees
2. Place the dates, nuts, seeds and honey in a foodprocessor or strong blender and blend until combined. Spread the mixture over your baking tin and place in the oven for about 10 minutes.
3. Meanwhile, cut the mango and place the mango, lime juice, coconut flakes, honey, vanilla and greek yoghurt in the foodprocessor and blend until combined. At the end, add the agar agar or gelatine.
4. Pour the mango coconut mixture in the baking tin and place it in the fridge for about 2 hours.
5. Store in an airtight container, best when eaten freshly of course!
Like this recipe? Or have any questions or recommendations :)? Please leave a comment!
Love, Nienke (Healthyfoodiefood)