Frozen Coconut Cream Mango Cakes Vegan Recipes
FROZEN COCONUT CREAM MANGO CAKES (VEGAN)
This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8" spring form pan. The finished product should be frozen for 6 hours then left to sit at room temperature for 10 minutes before cutting. The original recipe was not vegan and came from Martha Stewart. The first four ingredients are for the crust, the rest for the mousse. To ensure you get all the mango use a potato peeler to peel it. Also it is best to prepare your coconut whipped cream ahead of time. My recipe for Coconut Whipped Cream is #219030 If using regular whipping cream you can either make it ahead or when preparing your cake. It's your choice. Great on a hot summer's day.
Provided by Chef Joey Z.
Categories Frozen Desserts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350'F.
- Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
- Place on a rimmed baking sheet lined with parchment paper.
- If using an 8" spring form pan, coat the sides and bottom with spray oil.
- FOR THE CRUST.
- Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
- In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
- Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
- At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
- Bake until golden brown, around 12 minutes. Let cool.
- FOR THE MOUSSE.
- Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
- Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
- I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
- Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
- With the blender running slowly add the gelatin mixture and combine well.
- Transfer to a large bowl.
- If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
- If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
- Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
- If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
- If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
- Decorate the dessert with the mango slices, or serve them along side.
- When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
- Let sit 8-10 minutes before slicing if you are using the spring form pan.
- Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
- Bon Appetit.
Nutrition Facts : Calories 232, Fat 5, SaturatedFat 1.6, Cholesterol 5.7, Sodium 22.1, Carbohydrate 48.7, Fiber 1.3, Sugar 46.3, Protein 0.9
More about "frozen coconut cream mango cakes vegan recipes"
VEGAN COCONUT MANGO FLOAT CAKE | VEGAN CRUSH …
This will help to make it easier to cut through the cake without mushing it down and it adds another rich comforting flavor. Veganising this mango float cake is …
From maricelsvegancrush.com
Category DessertEstimated Reading Time 1 min
From maricelsvegancrush.com
Category DessertEstimated Reading Time 1 min
- Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla, and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
- In a separate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just a couple of seconds. It should not become soggy.
- Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture, and remaining sliced mangoes. Spread the mangoes evenly and finish with sprinkles of crushed crackers. Place in the freezer.
COCONUT MANGO CREAM CAKE - GRETCHEN'S VEGAN BAKERY
Instructions. Preheat the oven to 350°F and then grease & parchment line your half sheet pan. For the cake batter cream the softened vegan butter with …
From gretchensveganbakery.com
5/5 (1)Total Time 2 hrs 28 minsServings 12-14
From gretchensveganbakery.com
5/5 (1)Total Time 2 hrs 28 minsServings 12-14
VEGAN MANGO CAKE (EGGLESS) - RAINBOW NOURISHMENTS
Preheat the oven to 180°C (350°F). Line or grease 2 x 20cm (8-inch) round cake tins. Add all the dry ingredients to a large-size mixing bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until there are no …
From rainbownourishments.com
From rainbownourishments.com
VEGAN COCONUT CAKE - LOVING IT VEGAN
Instructions. Preheat the oven to 350°F (180°C). Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside. Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated …
From lovingitvegan.com
From lovingitvegan.com
VEGAN BLUEBERRY COCONUT FROZEN CAKE - EAT GOOD 4 LIFE
Directions: Line a 8 inch round baking pan with parchment paper and set aside. In your food processor place the crust ingredients and pulse until they crumbled. With your fingers, press this mixture onto the cake baking pan. Place the filling …
From eatgood4life.com
From eatgood4life.com
VEGAN MANGO MOUSSE WITH COCONUT MILK CREAM | VEGAN …
Add the powdered sugar to the coconut milk cream. Using a hand whisk or electric mixer beat the cream and sugar until soft peaks are formed. Now add the mango puree and gently fold in. Add this mix to the serving glasses. Now add one …
From vidhyashomecooking.com
From vidhyashomecooking.com
MOIST MANGO CAKE WITH A COCONUT CREAM …
1. Sift the flour and add it to a bowl. Add baking soda, baking powder and salt to it. Keep aside. 2. Take another big bowl and add oil. Instead of creaming butter and sugar, we are using a mix of almond butter and jaggery with the oil instead. 3. …
From thebutternutcompany.com
From thebutternutcompany.com
VEGAN MANGO ICE CREAM - LOVING IT VEGAN
Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency. Place into a loaf pan and smooth down with the back of a spoon. Cover …
From lovingitvegan.com
From lovingitvegan.com
VEGAN MANGO CAKE RECIPE - MADHURAM'S EGGLESS …
Procedure: Pre-heat the oven for 350F. Mix the wet ingredients to the dry ingredients and whisk just until a smooth batter texture. Do not over-mix. Divide the batter equally among 12 cups of a standard-sized muffin pan-lined with cupcake …
From egglesscooking.com
From egglesscooking.com
VEGAN MANGO COCONUT SNACK CAKE - THE BAKING FAIRY
In a small bowl, whisk together the vegetable oil, flaxseed mixture, coconut yogurt, and vanilla & coconut extracts, and add them to the dry ingredients. Mix until combined. Pour in the coconut milk, and beat on medium-low until smooth …
From thebakingfairy.net
From thebakingfairy.net
FROZEN COCONUT CREAM MANGO CAKES (VEGAN) RECIPE - FOOD.COM
May 28, 2014 - This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8 spring form pan. The finished product should be frozen for 6 hours then left to sit at room temperature for 10 minutes before cutting. The original recipe was not vegan and came from Martha Stewa…
From pinterest.com
From pinterest.com
BLENDER VEGAN MANGO ICE CREAM - MARY'S TEST KITCHEN
Make sure to remove any seeds. Add the coconut cream. Use 1/4 cup up to about 1/3 cup. Blend until smooth. Spoon mixture into a clean ice cube tray and freeze for an hour or until mostly solid. Place frozen mango mix back into the blender and add juice from the …
From marystestkitchen.com
From marystestkitchen.com
RAW VEGAN BERRY MANGO FROZEN FRUIT CAKE WITH CHOCOLATE CRUST
If adding fresh fruits on top, let the mixture set in the freezer for a few minutes and then add toppings and let freeze completely. Freeze for 4 to 6 hours, or preferably overnight. Once ready to serve – let thaw a bit, cut into bars, and drizzle coconut butter on top. Keep left overs in the freezer.
From sproutingzen.com
From sproutingzen.com
NO-CHURN VEGAN MANGO ICE CREAM | JESSICA IN THE KITCHEN
Place the frozen mango in a food processor and pulse it until small chunks form. Add the coconut cream and the vanilla extract and blend until the mixture completely smooth, scraping down the sides if necessary. Freeze. Pour the mango ice cream into a freezer-safe container and freeze it for an hour. Serve. Thaw the ice cream for 5 to 10 ...
From jessicainthekitchen.com
From jessicainthekitchen.com
RAW COCONUT MANGO CHEESECAKE - DEL'S COOKING TWIST
Drain the soaked almonds and dates. Place them into a food processor, add coconut flakes (or shredded coconut), and pulse a few times, until you get a solid and well-moldable material. Pour the almond paste into the springform and press firmly on the bottom to cover all the surface. For the coconut cheesecake layer.
From delscookingtwist.com
From delscookingtwist.com
NO-BAKE VEGAN MANGO CHEESECAKE BARS (GLUTEN-FREE)
Add in the mango puree and place on medium heat—cook for around 5 minutes, stirring until it thickens up. Remove from heat and let it cool for 30 minutes. Pour the puree over the filling and even it out with a spatula. Place in the refrigerator for 6 hours or until set, preferably overnight.
From heartfultable.com
From heartfultable.com
VEGAN NO BAKE MANGO CHEESECAKE - A BAKING JOURNEY
Place the Soaked Pitted Dates, Desiccated Coconut, Hazelnuts, Almonds, melted Coconut Oil and Rice Malt Syrup in the bowl of your food processor. Pulse until all the ingredients are blended together and it resembles a thick paste. (See note 1) Press the dough on the bottom of a Springform Pan lined with baking paper.
From abakingjourney.com
From abakingjourney.com
ONE BOWL VEGAN MANGO CUPCAKES - VEGAN RICHA
Add oil, vanilla and 1 1/4 cup of the puree and mix in. Add more puree if needed to make a smooth flowy batter. Mix for at least 15 seconds so the batter is smooth. Spoon the batter into prepared muffin pan to 2/3 full. Bake for 26 to 28 minutes. Cool completely and frost with frosting of choice.
From veganricha.com
From veganricha.com
9 RECIPES FOR USING UP FROZEN MANGO | ALLRECIPES
Smoothie Bowl with Mango and Coconut. Credit: barbara. View Recipe. This vegan-friendly version of a smoothie bowl relies on frozen mangoes and bananas, alongside vanilla almond milk and coconut cream to create a decadent base. Top with your favorite crunchy ingredients like seeds, nuts, or coconut flakes.
From allrecipes.com
From allrecipes.com
THE COCONUT AND MANGO FROZEN CAKE - MISS CHINESE FOOD
The coconut and mango frozen cake is a delicacy which looks tasty.Oh,of course,it is really delicious. How To Make The Coconut and Mango Frozen Cake Step 1. Peel and dice the mango, stir to make it into antler. Add glutinous rice powder and orange powder to mix and stir evenly after boiling and dissolving with sugar mixture water.
From misschinesefood.com
From misschinesefood.com
DAIRY-FREE VEGAN MANGO ICE CREAM CAKE - A DASH OF OLIVE OIL
Ingredients for Dairy-free Mango Ice Cream Cake: 15 dates; 200 gr almonds; 1 mango (chopped and frozen)+ another half to decorate; 1 coconut milk can that has been in the fridge for at least 1 hour. 1 fistful cacao nibs; dark chocolate; How to …
From adashofoliveoil.com
From adashofoliveoil.com
VEGAN MANGO MOUSSE DESSERT | QUICK & EASY - BIANCA ZAPATKA
Step 1: Prepare the mango mixture & whip up the cream. Start to purée the mango pulp. Then mix the fruit purée with the soya quark and sweetener to taste until creamy. In another mixing bowl (or measuring cup), whip up the non-dairy cream with an electric hand mixer until stiff peaks form. Then set both bowls aside.
From biancazapatka.com
From biancazapatka.com
VEGAN MANGO COCONUT CHEESECAKE - JESSICA IN THE KITCHEN
Filling: 2 cups raw cashews, soaked overnight, or in hot water for one hour, drained. 1/4 cup lemon juice. 1/3 cup solid (aka hardened) coconut oil + 2 tablespoons. 1/2 cup coconut cream from the coconut milk + 2 tablespoons, placed in the refrigerator from overnight (see notes below) 1/2 cup maple syrup + 1 tablespoon.
From jessicainthekitchen.com
From jessicainthekitchen.com
COCONUT MANGO CREAM RECIPE - LIVESTRONG.COM
1 In a blender, add the frozen mango, coconut milk, hemp seeds and protein powder. 2 Blend until pudding consistency. You can add water as necessary to achieve desired consistency. 3 To make it vegan, opt for a vegan protein powder like hemp, brown rice or pea. * The % Daily Value (DV) tells you how much a nutrient in a serving of food ...
From livestrong.com
From livestrong.com
MANGO CREAM CAKE RECIPE - FOOD.COM
Recipes; POPULAR; EASTER; Search; Saves; Sign In; Profile Add a Recipe User Settings Log Out. Recipes / Dessert. Mango Cream Cake. Be the first to review this recipe. Recipe by truebrit. Mango is Philippines national fruit. There so many ways to prepare it and this is just one of them. Prep time includes chilling. MAKE IT SHINE! ADD YOUR PHOTO. READY IN: 6hrs. SERVES: 6-8. UNITS: US. …
From food.com
From food.com
VEGAN NO-BAKE MANGO CHEESECAKE - K33 KITCHEN
2 tsp agar agar powder**. Instructions: Grease an 8′ round cake tin with vegetable oil, line with baking paper, set aside. Place the crust ingredients into a food processor, blend until you get a fine meal. Pour the meal into the cake tin and press firmly into the edges until the bottom is covered evenly.
From k33kitchen.com
From k33kitchen.com
SUPER MOIST VEGAN MANGO CAKE - CURRYANDVANILLA
Stir 6 tablespoons water into 2 tablespoons of flax meal and mix to combine; set aside 5 minutes. In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined. Add the vanilla essence, flax meal, coconut milk and mango puree and beat again to form a homogeneous mixture.
From curryandvanilla.com
From curryandvanilla.com
MANGO AND COCONUT CREAM POPS - COOK REPUBLIC
Instructions. Place frozen and fresh mango in the jar of a high powered blender along with the lime juice. Process until smooth and thick. Spoon the mango mixture into pop moulds until 2/3rds full. Place coconut cream, vanilla powder and maple syrup …
From cookrepublic.com
From cookrepublic.com
GLUTEN FREE ICE CREAM CAKE BRANDS | LYNDA'S WEB
We were proud to change our original ice cream to gluten free in 2000, and have now created several treats on a stick, like our lolly’s, super frosty and super fudge bars. Unlike most ice cream cake recipes, this beautiful gluten free ice cream cake only took a …
From lynda-browner.github.io
From lynda-browner.github.io
NO BAKE MANGO CHEESECAKE (WITHOUT GELATIN) - WHOLEFOOD …
STEP 2: Prepare the cheesecake layer. To make the mango cheesecake filling, add the coconut cream and maple syrup to a saucepan or small pot and let simmer on low heat for 2 minutes or so. You should end up with a completely smooth and runny liquid. Transfer this mix, together with the fresh mango chunks to a blender.
From wholefoodsoulfoodkitchen.com
From wholefoodsoulfoodkitchen.com
HOW TO MAKE VEGAN COCONUT CREAM MANGO SAGO DESSERT
2 Ways To Assemble: First method: Add your mango mixture, sago, and mango chunks into a large bowl and stir. Serve in individual bowls. Seconds method: Start by adding a layer of chopped mango to the bottom of a glass or bowl. Add a layer of sago followed by the mango mixture.
From yummyble.com
From yummyble.com
FROZEN COCONUT CREAM MANGO CAKES (VEGAN) RECIPE - FOOD.COM
Jan 10, 2013 - This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8" spring form pan. The
From pinterest.com
From pinterest.com
NO-BAKE COCONUT MANGO TART | VEGAN & GLUTEN-FREE
Instructions. Prep: grease a 9″ tart pan and set aside.Transfer the dates to a bowl and cover with hot water; let soak for 5 minutes, then drain well. Make the Crust: Put the dates in a food processor with the coconut, oats, and salt and process until a thick dough forms.Spread the dough evenly across the bottom of the tart pan, making sure to come up the sides as well.
From frommybowl.com
From frommybowl.com
MANGO AND COCONUT CAKE (VEGAN & GLUTEN-FREE) - ROMY LONDON
Instructions. Preheat your oven to 200ºC (390ºF). Lightly grease a 9-inch cake tin with coconut oil and sprinkle coconut shreds across the bottom. In a large bowl, cream the butter with an electric hand whisk, then add the brown sugar, vanilla extract, and a pinch of salt.
From romylondonuk.com
From romylondonuk.com
VEGAN MANGO ICE CREAM CAKE RECIPE | SIDECHEF
Step 1. Line the bottom and the sides of a 6-inch cake pan with parchment paper and set it aside. Step 2. Peel the Mango (1/2) , cut it into thin slices and set it aside. Step 3. In a food processor add Gluten-Free Rolled Oats (1 1/2 cups) , Bananas (1/2 cup) , and Coconut Oil (2 oz) and blend to a fine mixture. Step 4.
From sidechef.com
From sidechef.com
RAW VEGAN MANGO CHEESECAKE - VIE DE LA VEGAN
Press this into the bottom of a small dish lined with baking paper (about 3 inches by 8 inches). Don't bother cleaning out the food processor – add the coconut oil, bananas and mango and blend until smooth. Pour this over the top of the base. Freeze for 3 hours before slicing and serving. Keep uneaten portions in the freezer. Author: Ligia Lugo.
From viedelavegan.com
From viedelavegan.com
MANGO COCONUT CAKE | EASY SUMMER DESSERT - DELICIOUS EVERYDAY
Instructions. Preheat oven to 160 celsius (325 Fahrenheit) and grease a 20 cm (8 inch) spring form tin. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy. Gradually add the eggs and beat well between each addition.
From deliciouseveryday.com
From deliciouseveryday.com
VEGAN COCONUT MANGO MOUSSE - VEENA AZMANOV
Whip coconut cream. Place the can of coconut cream in the fridge for a couple of hours until cold. Open can and carefully scoop the coconut cream from above. Leave the liquid and use it for something else. In a bowl, whip the cream until light and fluffy. …
From veenaazmanov.com
From veenaazmanov.com
MANGO NICE CREAM (HEALTHY, VEGAN) | THE PICKY EATER
Step 3: Pulse until it breaks down, about 3 to 4 minutes. Step 4: Scrape down the sides, then add the frozen banana slices and process on low until the banana has broken down and is well incorporated into the mango. Step 5: If using the agave or maple syrup, add it now.
From pickyeaterblog.com
From pickyeaterblog.com
FROZEN COCONUT CREAM MANGO CAKES (VEGAN)
6 pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground. 7 in a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal. 8 spoon a generous tablespoons into each of the 8 molds and press into the bottom.
From worldbestcoconutrecipes.blogspot.com
From worldbestcoconutrecipes.blogspot.com
COCONUT CREAM CAKE RECIPES | RECIPEBRIDGE RECIPE SEARCH
261 Coconut Cream Cake Recipes From 52 Recipe Websites. View: tile; list; Frozen Coconut Cream Mango Cakes (vegan) Frozen Coconut Cream Mango Cakes (vegan) View Recipe. Login to Save. Gf Carrot Cake W/ Coconut Cream Cheese Frosting. From Sprouts magazine. Each ingredient goes into the mixer in a specific or ... View Recipe . Login to Save. Carol's Coconut Cream Cheese Cake …
From recipebridge.com
From recipebridge.com
MANGO CAKE (VEGAN) WITH MANGO CREAM CHEESE FROSTING
Preheat oven to 350°F/ 180°C. Grease a 6″ round baking pan line it with parchment paper. Set the pan aside. In a large bowl, sift the flour. Add sugar, baking powder, baking soda and salt. Add the desiccated coconut. Peel the mango skin and cut medium size chunks of the mango. Throw the seed.
From tuktukiexpress.com
From tuktukiexpress.com
VEGAN FROZEN MANGO CREAM PIE – VEGAN YUMMINESS
Put the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving. Serve!
From veganyumminess.com
From veganyumminess.com
You'll also love
