This tropical mango cake is another permutation of my impromptu tropical fruit cake. Easy to make, looks fabulous and is absolutely delicious! This recipe requires about 10 mangoes, meat from 1 young coconut, and 2 cups of almonds. Make sure to choose perfectly ripe mangoes of course.
- Use a round cake tin with a removable side (remove it just before serving).
- Blend 2 cups of almonds in a food processor till smooth. Sprinkle a 1/4 of this mixture onto the base of the cake tin.
- Make a layer of sliced mangoes (slices well packed one next to another to cover well) on top of the almond layer. (To slice a mango, make two parallel slices along the length of the flatter side of the mango, on either side of the seed. Make light parallel slices on each of the two cheeks without cutting the skin, and then spoon out the flesh.)
- Blend the meat of 1 young coconut (or 2 if not enough meat in 1) with 2 mangoes till smooth. Spread a 1/3 of the cream on top of the mango layer (see How to open young coconut in the recipes section).
- Repeat two more layers of almonds, mangoes and cream.
- Next, sprinkle the remaining almonds on top of the cream layer.
- Decorate with sliced mangoes and berries. For the berries, I like to use raspberries and young berries from my garden.
- Sprinkle with grated coconut. Done. Store in the fridge.
- Serve slices of the cake with vanilla bean banana ice cream (frozen bananas blended with the seeds of vanilla bean).