Ingredients
Scale
- 1 cup mango puree
- 1 cup full-fat coconut milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons agar-agar powder
- 1/2 cup maple syrup
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grab a round cake pan and grease it lightly with coconut oil or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour and baking powder.
- In another bowl, combine the mango puree, full-fat coconut milk, maple syrup, and freshly squeezed lemon juice. Whisk them together until smooth.
- Pour the wet ingredients into the bowl with dry ingredients and gently fold them together using a spatula until just combined.
- In a small pot, dissolve the agar-agar powder in water over low heat until fully dissolved.
- Slowly pour the agar-agar mixture into your batter while gently stirring.
- Transfer your batter into the prepared pan and smooth out the top with your spatula.
- Bake in the preheated oven for about 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Garnish with shredded coconut or fresh mango slices before serving.
- Serve chilled.
Notes
Store leftovers in an airtight container.
Reheat slices in the microwave briefly.
Serve with fresh mango slices on top.
Use ripe mangoes for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg