Mangokuchen

Zutaten

• 2 oz nuts or seeds (of choice)
• 1 cup granola or rolled oats ((gluten-free if needed))
• 5 oz soft dates (pitted)
• 1 (12.3 oz) block of silken tofu ((see notes for a soy-free version))
• 1 1/2 cups ripe mango (cubed)
• 1/4 cup maple syrup
• 4 tbsp cornstarch (or arrowroot flour)
• 2-3 tbsp lime juice (or lemon juice)
• 1 tsp vanilla extract
• 1 1/2 tbsp coconut oil ((see notes))
• 1/8-1/4 tsp turmeric ((optional))
• 2/3 cup mango puree
• 1/4 cup water
• 1 1/2 tbsp lime juice (or lemon juice)
• 1/4 tsp pure agar powder ((see notes))
• 1 pinch of turmeric powder

Zubereitung

1. 1

   You can watch the video in the post for visual instructions.Check the recipe notes below for a soy-free no-bake version! For both versions, I recommend using a scale and to measure the ingredients in grams.

2. 2

   --- Crust ---

3. 3

   First, oil/grease an 8-inch pie pan or tart pan and preheat your oven to 360 °F (180 °C).

4. 4

   Process all crust ingredients in a food processor. Start with the nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If it's too dry, add more dates, if it's too sticky, add more oats/granola.

5. 5

   Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

6. 6

   --- Mango Cream Layer ---

7. 7

   Next, process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.

8. 8

   Bake in the oven for about 35 minutes. Depending on your oven, it might take a few minutes less or more.

9. 9

   Turn off the oven and let the pie cool at room temperature until it isn't hot anymore. Then transfer it to the fridge to set. To speed up the process, you can freeze it for about 30 minutes.

10. 10

    --- Jelly Layer ---

11. 11

    For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric and bring it to a boil. Stir until the agar powder is dissolved.

12. 12

    Add lime juice and mango purée, stirring constantly.

13. 13

    Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.

14. 14

    Finally, pour the mixture over the mango pie, spread it evenly by slightly tilting the cake to all sides, and transfer the pan to the fridge to set.

15. 15

    Slice and enjoy! Store leftovers in the fridge for up to 5 days.