Today we have it-all-about mango day, because mangos deserve to get our full attention)!
They are nutritious, delicious and weird looking but happy fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
One cup of mangoes (225 g) contains 76% of vitamin C (Daily recommended value) and 25% of vitamin A ( DRV) – that means it’s a powerful antioxidant, it helps to boost our immune system. Plus it also contains vitamin B6, other B vitamins, probiotics, copper, iron, potassium and magnesium. Our heart, DT, kidney, even our skin – they all benefit from just eating wonderful mangos.
Mango is also indeed a great natural solution for people suffering from anaemia. Advice to pregnant and menopausal women – don’t forget to indulge in mangoes))!, it will increase your iron levels and calcium at the same time.
Now, who’s ready to make a nutritiously balanced, deliciously raw mango cake with me)?
Lemon and mango cake
Base layer –
125 g almonds (soaked for 4hours)
85g medjool dates
1 tbsp coconut oil ( melted)
Top layer –
350g cashews ( soak for 4 hours)
1 mango ( peeled and cut to pieces)
4 tbsp coconut oil ( melted)
1 tbsp cocoa butter ( melted)
5 tbsp lemon juice
4 tbsp raw honey
1 tbsp grated lemon zest
1 tbsp turmeric powder
2 tbsp lecithin granules
1 tsp vanilla
1 pinch of salt
*1 tbsp spirulina powder ( optional)
To decorate (optional):
1 tbsp cocoa butter
1 tbsp any natural syrup
some edible flowers (I used roses)
How to make:
Blend almonds, pistachios, dates and coconut oil in the food processor. Spread the mixture into the round cake form lined with baking paper ( if you use a silicone cake form – don’t need to line with the baking paper). Leave in the freezer to chill.
Place cashews, coconut oil and cocoa butter in the food processor. Blend until you get a mixed paste. Add lemon juice, lecithin, lemon zest, honey, turmeric, vanilla and salt. Pulse to mix into the paste. Add mango and blend again until all combined into yellow mixture.
Take the chilled base out of the freezer and spread over the base layer.
*If you would like to make a green layer ( as on my picture) – take some of the paste a side and mix 1 tbsp spirulina powder into the yellow mixture. That would give it the green colour. Spread the green base on top of the yellow and chill the cake in the freezer.
If you would like to decorate the cake with the pink strawberry sauce like on my picture, make the sauce by blending few strawberries, few cashews, 1 tbsp coconut oil and syrup to taste. Let the sauce cool down in the fridge, then decorate the top of the cake.