Mango Banana Custard Raw Foods

MANGO-BANANA CUSTARD (RAW FOODS)

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.

MANGO-BANANA CAKE

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.)

MANGO CUSTARD (VEGAN)

Steps:

• In a blender, puree mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
• Add mango puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

NO GREASE MANGO, BANANA AND WALNUT CAKE

Steps:

• Pre-heat oven to 170°C, gas mark 4. Line a 10" x 8" brownie baking tray with parchment paper or foil.
• Combine flour, sugar, eggs, fruit and vanilla essence with a mixer into a nice cake mixture consistency.
• Fold in most of the nuts with a spatula, the rest can be sprinkled on top of the cake mixture after pouring into the brownie tray.
• Pour complete mixture into your brownie tray, making sure you spread the mixture evenly across the tray.
• Sprinkle the remainder walnut pieces on top of the mixture.
• Put the tray on the top shelf of the oven and bake for approximately 45 minutes or until a skewer inserted comes out clean.