Coconut yogurt cake with mango
Coconut yogurt cake with mango on a crunchy cookie bottom.
Preheat the oven to 180 ° C.
Line the bottom of the spring form with baking paper and grease the edge.
Grind the cookies in the food processor and mix in the coconut oil.
Spread the biscuit mixture over the bottom of the spring form and bake for about 10 minutes in the middle of the oven. Allow to cool on a grid.
Soak the gelatine leaves for 5 minutes in cold water. Meanwhile, peel the mango, cut the flesh of the kernel into slices and spread over the cookie base.
Bring the water to the boil in a saucepan and remove from the heat. Squeeze the gelatine, add and stir until the gelatin is dissolved.
Fold the gelatine through the coconut-lime yogurt and spread over the cookie base. Allow 2 hours of stiffened steaks in the refrigerator.
Soak the gelatine in cold water for 5 minutes. Drain the mango slices and place in a high cup with the crème fraîche. Puree with the hand blender.
Bring the water to the boil in a saucepan and remove from the heat. Squeeze the gelatine, add to the hot water and stir until the gelatin is dissolved.
Fold the gelatin through the mango cream and spread evenly over the coconut yoghurt. Allow 2 hours of stiffened steaks in the refrigerator.
Take the cake out of the refrigerator. Peel the mango, cut the flesh of the kernel into slices and lay as a fan on the cake.
Grate the green skin of the lime over the cake and serve. Yummy! .
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