MANGO CAKE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
- Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
- Bake for 40 to 50 minutes, or until done.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 32.7 g, Cholesterol 58.9 mg, Fat 14.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 211.3 mg, Sugar 20 g
EASY MANGO CAKE
A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!
Provided by SIOBANM
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
- Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
- Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g
UPSIDE-DOWN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
CHUNKY FRESH MANGO CAKE
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
MANGO MOUSSE CAKE
Make and share this Mango Mousse Cake recipe from Food.com.
Provided by mistresswu
Categories Dessert
Time 59m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Make sponge cake: Preheat oven to 350°F.
- Lightly butter bottom and side of a 10-inch springform cake pan.
- Line bottom of the pan with a circle of baking parchment or waxed paper.
- Dust side of the pan with flour and tap out excess.
- In a small bowl, whisk together flour, baking powder, and salt.
- Sift flour mixture onto a piece of waxed paper.
- In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
- Beat in vanilla.
- Beat egg whites at low speed until frothy.
- Gradually increase speed to high and continue beating soft peaks start to form.
- One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
- Scrape 1/3 of whites on top of beaten egg yolks.
- Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
- One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
- Do not overfold.
- Scrape batter into prepared pan.
- Bake cake for 8 to 12 minutes, until center springs back when gently touched.
- Cool cake in pan on a wire rack for 5 minutes.
- Remove from pan and cool completely.
- Make the mango mousse: Put water in a small heatproof cup.
- Sprinkle gelatin over water and let stand for 5 minutes to soften.
- Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
- Heat gelatin mixture in hot, not simmering water.
- Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
- Remove pan from heat.
- Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
- Peel mangoes and cut fruit away from pit.
- Cut fruit into large chunks.
- Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
- Process mangoes for 40 to 60 seconds, until pureed.
- Transfer pureed mangoes to a large saucepan.
- Repeat with remaining mangoes and 1/2 cup of sugar.
- Cook the mango mixture over medium-low heat, stirring constantly until warm.
- Remove saucepan from the heat.
- Add the gelatin mixture and vanilla and whisk until blended.
- Transfer mango mixture to a large bowl and cool to room temperature.
- In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
- Fold 1/3 of whipped cream into mango mixture to lighten it.
- Fold in remaining whipped cream.
- Assemble cake: Remove side from a 10-by-3-inch springform pan.
- Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
- Reattach side of springform pan.
- Remove paper circle from bottom of cake.
- Spread raspberry jam in an even layer over top of cake.
- Place cake layer in bottom of prepared pan.
- Scrape mango mousse over cake layer and smooth it into an even layer.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
- Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
- Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
- Decorate cake: Spread toasted almonds on a piece of waxed paper.
- Set aside 28 of best almond halves to garnish cake.
- Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
- Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
- Put cake on a serving plate.
- In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
- Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
- Pipe 14 rosettes around top edge of cake.
- Garnish each rosette with 2 toasted almond slices.
- Refrigerate cake until ready to serve.
- by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.
Nutrition Facts : Calories 325.8, Fat 18.6, SaturatedFat 10.3, Cholesterol 85.2, Sodium 58.7, Carbohydrate 37.4, Fiber 2.4, Sugar 28.9, Protein 4.9
CREAMY MANGO LOAF CAKE
For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.-Linda McLyman, Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 207 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
MANGO CREAM CAKE
Mango is Philippines national fruit. There so many ways to prepare it and this is just one of them. Prep time includes chilling.
Provided by truebrit
Categories Dessert
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
- Lay ladyfingers on a 9x9 inch dish or pan.
- Top with mango cream mixture.
- Lay second layers of ladyfingers.
- Repeat process.
- Garnish with mango slices and cherries.
- Refrigerate for 5-6 hours or overnight to set.
Nutrition Facts : Calories 550.2, Fat 31.2, SaturatedFat 18.6, Cholesterol 243.1, Sodium 224.5, Carbohydrate 62, Fiber 1.9, Sugar 44.2, Protein 8.7
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