Start by making the raspberry core. Line a 16 cm mold with baking paper. Add all the ingredients to a high-speed blender and blend on high until it has a smooth, creamy consistency, about 5 min. Pour the mixture into the mold and freeze for 3- 4 hours.
2
To make the brownie layer, line the bottom of a 20 cm springform pan with baking paper. Add the walnuts and oats to a food processor and pulse until finely ground. Add the remaining ingredients and process until it becomes a crumbly, sticky mass. Spread the mix evenly onto the base and press tightly down. Place into the freezer until needed.
3
Make the mango layer by adding all the ingredients to a high-speed blender and blend on high until it has a smooth, creamy consistency, about 5 min. Pour half of the filling onto the brownie layer, spread lightly and place the pan in the freezer for 30 minutes.
4
Remove the raspberry core from the mold and place it carefully on top of the mango layer, in the middle of the pan. Spread the remaining mango filling on the frozen first layer and the raspberry core, smooth it out and place the pan in the freezer for at least 4 hours to set.
5
Make the topping by combining the ingredients in a small sauce pan on medium heat and bring to a simmer. Simmer for 5 minutes until the mixture thickens. Allow to cool.
6
Once the cake is set carefully remove from the tin. Store the cake in the refrigerator for a creamy cheesecake consistency or enjoy slightly thawed from the freezer like an ice cream cake. Drizzle with the passion fruit topping before serving. Enjoy!
