Best 2 Frozen Coconut Cream Mango Cakes Vegan Recipes

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Indulge in a tropical paradise with our exquisite Frozen Coconut Cream Mango Cakes, a vegan delight that will tantalize your taste buds and transport you to a world of vibrant flavors. These individual-sized cakes boast a symphony of textures, from the smooth and velvety coconut cream to the refreshing bursts of juicy mango, all encased in a tender and moist almond flour cake base. Dive into the richness of the creamy coconut frosting, complemented by the tangy sweetness of the mango coulis, creating a harmonious balance of flavors in every bite. This recipe showcases three variations to satisfy every palate: the Classic Coconut Cream Mango Cake, a timeless favorite; the Toasted Coconut Crunch Cake, adding a delightful textural contrast; and the Chocolate Drizzle Cake, infusing a touch of decadence. Embark on a culinary journey with our Frozen Coconut Cream Mango Cakes and experience a symphony of tropical flavors.

Check out the recipes below so you can choose the best recipe for yourself!

FROZEN COCONUT CREAM MANGO CAKES (VEGAN)



Frozen Coconut Cream Mango Cakes (Vegan) image

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

1/4 cup dry-roasted salted macadamia nuts
3 tablespoons raw sugar
1/4 cup spelt flour
1 tablespoon vegan margarine
1/4 cup fresh orange juice
1 (2 1/2 ounce) packet vegan gelatin
2 mangoes (firm-ripe-peeled)
1 cup raw sugar
3 tablespoons fresh lemon juice
1 cup whipped cream (coconut)
1/2 cup icing sugar

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

MANGO COCONUT CAKE



Mango Coconut Cake image

This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.

Provided by Bren in LR

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 cup coconut, toasted, divided
1 (18 1/4 ounce) package vanilla cake mix (or yellow)
1 cup milk
1/4 cup light rum (or water)
1/3 cup butter, softened
2 eggs
1/2 teaspoon nutmeg
1 cup chopped mango (about 1 mango)
2 teaspoons flour

Steps:

  • Preheat oven to 325 degrees and grease bundt cake pan.
  • Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
  • In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
  • In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
  • Spoon into prepared pan until 3/4 full.
  • Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
  • Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1

Tips for Making the Best Frozen Coconut Cream Mango Cakes:

  • Choose ripe mangoes: The sweetness and flavor of the mangoes will greatly impact the final product, so make sure to select ripe, juicy mangoes.
  • Use full-fat coconut cream: Coconut cream is a key ingredient in these cakes, and using full-fat coconut cream will give you the richest, creamiest results.
  • Don't overmix the batter: Overmixing the batter can result in tough, dense cakes. Mix just until the ingredients are combined.
  • Chill the cakes before serving: Chilling the cakes for at least 4 hours, or overnight, will help them set and firm up.

Conclusion:

These frozen coconut cream mango cakes are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be enjoyed by vegans and non-vegans alike. With their creamy coconut filling, sweet mango flavor, and crunchy graham cracker crust, these cakes are sure to be a hit with everyone who tries them.

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