Mango Nicecream with Cocoa Cake

It's an ice cream recipe without the 14 main allergens, very easy to make and without sugar, fat or artificial additives: Mango Nicecream.

Here's the recipe you'll want to try...


Ingredients:

• 1 Preparation for Fidu Cocoa Cake
• 3 Bananas
• 300g of mango
• 240ml of water
• 60ml vegetable oil or olive oil

Preparation:

Mango Nicecream

1. Peel and cut the fruit into pieces.
2. Place in the freezer overnight.
3. Once frozen, add the banana and mango to the food processor. Blend until you get a cream.
4. Reserve in the freezer.

Cocoa Cake with Mango Nicecream

1. Preheat the oven to 170ºC.
2. Pour the contents of the package into a bowl, add 60ml of vegetable oil. Stir until you get a sandy-looking mixture.
3. Add 340 ml of water. Mix with a wire whisk or electric mixer, until obtaining a homogeneous cream with air bubbles.
4. Pour the dough into a rectangular shape or large pyrex, previously greased or lined with parchment paper, in order to spread the dough more to make a low cake.
5. Bake in the oven for about 25 minutes (cooking time may vary depending on the type and size of the pan and the type of oven used). Check that the cake is cooked with the help of a toothpick.
6. Remove from the oven and unmold after a few minutes.
7. Cut the cake into individual doses. (In the example in the image, we used a wide glass as a template, but you can also cut it into squares or rectangles.)
8. Serve each cupcake topped with Mango Nicecream and enjoy!