Cooking Instructions
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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 (150 g)
,
Bananas (80 g)
, and
Coconut Oil (60 g)
and blend to a fine mixture.
Step 4
Next, in the prepared cake pan press the dough onto the bottom, then place the sliced mango on the side of the pan and refrigerate for a few hours.
Step 5
Meanwhile, add into a blender only the solid and creamy part of the
Full-Fat Coconut Milk (300 g)
and discharge the water. Blend in
Bananas (160 g)
and
Coconut Flour (20 g)
until everything comes together.
Step 6
Take the cake pan from the refrigerator, pour the cream mixture onto the crust and place the cake pan in the freezer for a couple of hours.
Step 7
Then, dice the remaining
Mango (1/2)
, place them together with
Granulated Erythritol (20 g)
and
Water (as needed)
into a pot. Let it simmer for a few minutes on low heat. Then puree it with an immersion blender and leave it aside to cool completely.
Step 8
Before serving the cake, cover the top with the mango jam and refrigerate for 30 minutes.
