Strawberry mango shortcake jars Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

YIELD: 6 JARS
*

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ORGANIC INGREDIENTS

Strawberry jam:

  • 260 g (2 cups) strawberries, fresh or frozen
  • 105 g (1/3 cup) maple syrup
  • 30 ml (2 tbsp) organic cornstarch, diluted in equal amount of water

Mango garnish:

  • 2 red mangoes or 3 Ataulfo mangoes, diced finely
  • 30 ml (2 tbsp) maple flakes
  • 30 ml (2 tbsp) fresh mint, chopped

PREPARATION

  1. Prepare the angel cake according to the recipe/instructions. (Some cake will remain after filling the jars).
  2. Make the cashew icing. Refrigerate.
  3. In a small pan, bring the strawberries and maple syrup to a boil. Add the cornstarch mixture while stirring with a whisk until thickened. Cool completely in the refrigerator.
  4. In a bowl, combine the mango, maple flakes, and mint. Refrigerate until ready to assemble.
  5. Preparing the jars : At the bottom of the jars, place a few pieces of cake, cover with cashew icing, then with the mango jam. Repeat these steps up to the top of the jar, close with lid, and refrigerate until serving time.
Recipe Strawberry mango shortcake jars Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A simple and pleasant way to serve this strawberry classic, perhaps at a picnic, reinvented with the addition of mangoes! And what a way to brighten a lunch box!

TIP

* The preparation time is calculated for the assembly of the shortcakes only.