無蛋奶、無動物性製品,這個全素免烤芒果慕斯蛋糕有著自然酸甜的夏日芒果滋味,綿潤化口的慕斯口感,絕對是個適合夏季的甜點! Without egg and any animal product, this Vegan No-Bake Mango Mousse Cake is a summer delight with its fruity flavor and creamy texture.
Place a parchment paper onto a small baking sheet or a freezer-safe plate. Peel the mango and slice the meat from the seed. Chop the mango meat into big chunks and place them onto the lined pan. Put them into freezer for later use.
To make the base
Add the pitted dates to a food processor and chop them into fine pieces.
Then add in the oats, walnuts, shredded coconut, and salt. Continue to process until it becomes a bread-crumb-liked mixture. The mixture should stick together when pressed between your fingers. Otherwise, add a dash of water and process again to help to bind.
Line the bottom of a 6" round pan with parchment paper. Transfer the base mixture to the pan and press down evenly with a spoon or your fingers.
Place the pan in the freezer while we make the filling.
To make the mango mousse filling
Drain out the water from the soaked cashews. Give them a gentle rinse.
Remove the mango chunks from the freezer. Add them into the blender, along with coconut milk, maple syrup, salt, coconut butter, lemon juice, and the cashews. Blend until smooth.
Remove the 6" pan from the freezer. Pour the mousse mixture into the pan. Slight wiggle the pan to even it out.
Cover the pan and place it into the fridge for 4 hours or until set. Remove from the pan and add more fresh mango chunks to enjoy as you want!