64
Mango and mascarpone cake
5
(68)
0 kcal
annball
Preparación de la receta
1
For the base: Crush the cashews and add the coconut oil. When you have a homogeneous dough, put it in the base and crush it with a spoon to make it compact. Put in the freezer for 10 minutes.
2
Blend the mango and mascarpone.
3
Hydrate the gelatine sheets separately for 5 minutes in cold water.
4
Heat the mixture without boiling and add the gelatine leaves. Stir.
5
Add the mixture to the base and leave in the freezer for 3 hours.
6
Enjoy!
Ingredients
Steps
Calories
1
For the base: Crush the cashews and add the coconut oil. When you have a homogeneous dough, put it in the base and crush it with a spoon to make it compact. Put in the freezer for 10 minutes.
2
Blend the mango and mascarpone.
3
Hydrate the gelatine sheets separately for 5 minutes in cold water.
4
Heat the mixture without boiling and add the gelatine leaves. Stir.
5
Add the mixture to the base and leave in the freezer for 3 hours.
6
Enjoy!
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
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