Mango mousse cake

Base: Mix the oat flakes, the date paste and the coconut oil (better with a blender, food processor...). Spread in the mold pressing it to make it compact. Place in the refrigerator while preparing the rest of the cake.

Hydrate the gelatine for 5 to 7 minutes while heating the milk. Pour the hydrated gelatine into the hot milk and mix.

Peel and chop the mango, add to the milk and blend.

Whip the cream; once whipped, add the mango mixture very slowly and with wrapping motions so that it is incorporated into the whipped cream without lowering the volume.

Pour the mixture into the mold and refrigerate for at least 3 hours, although it is better overnight.

Chop the two ounces of chocolate and spread over the surface once the cake is set.

A comeeer!!! 😋