Vegan Mango Ice Cream Cake

Line the bottom and the sides of a 6-inch cake pan with parchment paper and set it aside.

Peel the Mango (1/2), cut it into thin slices and set it aside.

In a food processor add Gluten-Free Rolled Oats (1 1/2 cups), Banana (1/2 cup), and Coconut Oil (2 oz) and blend to a fine mixture.

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.

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 Banana (1 cup) and Coconut Flour (2 2/3 Tbsp) until everything comes together.

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.

Then, dice the remaining Mango (1/2), place them together with Granulated Erythritol (1 2/3 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.

Before serving the cake, cover the top with the mango jam and refrigerate for 30 minutes.