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RECIPE
9 INGREDIENTS 8 STEPS 3hr 45min

Vegan Mango Ice Cream Cake

Hot weather equals ice cream! The easily made vegan mango ice cream cake is a light and delicious dessert with 100% plant-based ingredients.
Vegan Mango Ice Cream Cake Recipe | SideChef
Hot weather equals ice cream! The easily made vegan mango ice cream cake is a light and delicious dessert with 100% plant-based ingredients.
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
3hr 45min
Total Time
$0.56
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Crust

1 1/2 cups
Gluten-Free Rolled Oats
1/2 cup
2 oz
Coconut Oil , melted

Cream

10.5 oz
Full-Fat Coconut Milk
refrigerated
1 cup
Frozen Bananas
2 1/2 Tbsp
Coconut Flour

Mango Topping

1 1/2 Tbsp
Granulated Erythritol
as needed
Water
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
267
FAT
10.8 g
PROTEIN
3.2 g
CARBS
43.5 g

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 (1 1/2 cups) , Bananas (1/2 cup) , and Coconut Oil (2 oz) 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 (10.5 oz) and discharge the water. Blend in Bananas (1 cup) and Coconut Flour (2 1/2 Tbsp) 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 (1 1/2 Tbsp) 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.
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Nutrition Per Serving
Calories
267
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
43.5 g
16%
Fiber
3.6 g
13%
Sugars
26.8 g
--
Protein
3.2 g
6%
Sodium
82.7 mg
4%
Vitamin D
--
--
Calcium
23.1 mg
2%
Iron
1.1 mg
6%
Potassium
182.7 mg
4%
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