Cake with pistachio and mango cream

You are about to discover a delicacy that you will surely love as much as we do… Every time we share a recipe we think it is unbeatable, but they are all so delicious that we would not know how to choose just one. Today we bring you a delicious pistachio and mango cream cake that is absolutely irresistible and fit . Because reviewing your diet and meeting goals is not at odds with enjoying the journey and enriching it with spectacular flavors. Shall we begin?

Some of you are just getting closer to the bridge and you certainly can't find a better time to prepare a fit recipe. This Pistachio and Mango Cream Tart is so delicious that we would make it over and over again. It's addictive! Created by @marisel.orozco , it's an excellent idea to consume protein through pistachios. Is there a better way to nourish our body than with these fit alternatives to the most sweet treats? Prepare the ingredients and get to work!

Pistachio and mango cream cake, delicious!

INGREDIENTS (15 cm mould)

For the base:

20 g pistachios

110 g cashews

75 g dates soaked in hot water to soften them

For the pistachio cream:

260 ml of milk or vegetable drink

30 g cornstarch

2 sheets of gelatin

1 large egg

Vanilla

80 g pistachio cream

25-30 g of erythritol

For the mango layer:

1 ½ sheet of gelatin

185 g of mango

ELABORATION

For the base:

1. Crush the nuts first.
2. Drain the dates and add them to the food processor.
3. Process again to integrate everything and distribute it into the mold.
4. You can bake the base to make it crispy or you can leave it as is.
5. To bake, it will be 10 minutes at 180ºC in a preheated oven.

Get a protein dessert by adding Amix Nitro Whey or any of the whey proteins .

For the pistachio cream:

1. Reserve 60 ml of cold milk and dissolve the cornstarch.
2. Bring the rest of the milk to a boil over medium-high heat along with the egg, pistachio cream, erythritol and vanilla. Stir to combine all the ingredients well.
3. When it begins to smoke, add the diluted cornstarch and stir vigorously until it thickens.
4. Hydrate the gelatin in cold water.
5. Add to the still hot pistachio cream, dissolve the gelatin and pour over the dried fruit base.

For the mango layer:

1. Hydrate the gelatin in cold water.
2. Blend the mango in a blender, heat for 1 minute in the microwave and dissolve the gelatin in the hot mango.
3. Pour over the pistachio layer and let cool.
4. Decorate to taste and… enjoy!

You can also try…

Digestive Fit Cookies

Sugar-free and lactose-free chocolate flan