MANGO-BANANA CUSTARD (RAW FOODS)
From Raw Food Celebrations - Party Menus for Every Occasion by Nomi Shannon and Sheryl Duruz. It's due back to the library tomorrow and this looks good! "Make this custard within a few hours of serving to avoid oxidation and darkening of the fruits."
Provided by mliss29
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place 5 of the bananas, the mangoes, nuts, and vanilla in a high-speed blender. (If you don't have a high-speed blender, grind the vanilla bean in a spice or coffee grinder before adding to the other ingredients. If you don't have these, open the pod and scrape the seeds and pulp into your blender).
- Process until smooth.
- Slice the 6th banana and divide it among 4 serving bowls.
- Pour pudding into the serving bowls, garnish if desired, and serve immediately.
Nutrition Facts : Calories 476.5, Fat 18.2, SaturatedFat 3.1, Sodium 7.3, Carbohydrate 84.9, Fiber 10.9, Sugar 56.6, Protein 5
MANGO-BANANA CAKE
Categories Cake Fruit Dessert Bake Cream Cheese Banana Mango Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans. Dust pans with flour; tap out excess. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat butter and egg yolk in large bowl until well blended. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Beat in dry ingredients alternately with mashed bananas in 3 additions each. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on platter. Spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with second cake layer. Spread 3/4 cup Cream Cheese Frosting over. Spread remaining half of Mango Curd over frosting. Top with third cake layer. Spoon 3/4 cup frosting into pastry bag fitted with large star tip. Spread remaining frosting around sides and over top of cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake. Garnish cake with mint. (Cake can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)
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