LOW-FAT MANGO CAKE
Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients.
Provided by Jude 3
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
- Use the low-fat spread to grease an 8-inch loaf tin.
- In a large bowl, whisk the egg-whites to a froth.
- In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
- Fold the whisked whites into this mixture.
- Pour into the greased tin and bake for 30-40mins.
- Let cool, then slice.
Nutrition Facts : Calories 145.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 31.5, Sodium 321, Carbohydrate 29.8, Fiber 1.9, Sugar 10.7, Protein 4.3
MANGO LAYER CAKE
Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9-inch rounds.
- On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 39 g, TransFat 2 g
MINI MANGO CAKES
These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavoured cream, a nice light treat.
Provided by Baby Kato
Categories Dessert
Time 38m
Yield 16 cupcakes, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- Butter and flour muffin cups, 16 2 3/4-inches.
- Mix together flour, baking soda, salt and ginger.
- In a separate bowl, beat butter on high for 2 minutes.
- Add sugar to butter gradually, beating a total of 2 minutes longer.
- Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
- Add sour cream mixture to butter and sugar, beat 1 minute.
- Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
- Scrape down bowl.
- Add flour just until all flour is absorbed.
- Gently, mix in diced mango.
- Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
- Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
- While waiting for cakes to cool prepare whipped cream.
- In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
- Beat on high until cream thickens.
- Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Nutrition Facts : Calories 686, Fat 44.5, SaturatedFat 28.1, Cholesterol 203.2, Sodium 217.3, Carbohydrate 64.3, Fiber 1.9, Sugar 36.8, Protein 7.1
LOW-FAT MANGO FLAN WITH ORANGE AND MANGO SALAD
This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.
Provided by Lincoln Carson
Yield Serves 6
Number Of Ingredients 13
Steps:
- Spray six 2/3- to 3/4-cup soufflé dishes with vegetable oil spray. Pour 2 tablespoons water into small saucepan. Sprinkle gelatin over; let stand 10 minutes. Stir over low heat just until gelatin dissolves. Remove from heat.
- Puree chopped mangoes in processor. Transfer 1 1/3 cups puree to medium saucepan; stir over low heat until warm. Mix in gelatin, then buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice and salt. Strain mango mixture into bowl. Divide among prepared dishes. Chill until set.
- Combine 1 1/2 cups water, 1/3 cup sugar and lemon peel in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 1/2 cup, about 20 minutes. Strain. Mix in 2 teaspoons lemon juice. Chill lemon syrup until cold.
- Combine orange, sliced mango and mint in bowl. Run small knife around mango flans; invert onto plates. Surround with orange salad. Drizzle syrup over.
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
MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.
Provided by Diana Moutsopoulos
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g
VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE
Mango sauce enhanced with crystallized ginger complements this delicious low-fat cake.
Yield Makes 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
- Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
- Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.
- Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic and store at room temperature.) Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.
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.
More about "low fat mango cake recipes"
MANGO CAKE - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Cakes , RecipesServings 12Total Time 1 hr
10 BEST LOW FAT MANGO CHEESECAKE RECIPES - YUMMLY
From yummly.com
MANGO NUT BREAD - SKINNYTASTE
From skinnytaste.com
COCONUT AND MANGO CAKE WITH CASHEW CRUST - NUTSTOP
From recipes.nutstop.com
MANGO CAKE RECIPE - MY WOK LIFE
From mywoklife.com
CALORIES IN MANGO CAKE - CALORIE, FAT, CARB, FIBER, AND ...
From recipes.sparkpeople.com
MANGO CAKE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MANGO-PUMPKIN PECAN LOW-FAT OAT CAKES WITH FLAXSEED ...
From eatthismuch.com
5 INGREDIENT MANGO FRUIT CAKE - THE ANNOYED THYROID
From theannoyedthyroid.com
LOW-FAT CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MANGO SPICE CAKE WITH MANGO COMPOTE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
BAKED MANGO CHEESECAKE - CHEESECAKE WITH MANGO TOP- VEENA ...
From veenaazmanov.com
SUPER MOIST MANGO LIME CORNMEAL CAKE - GARLIC & ZEST
From garlicandzest.com
VEGAN MANGO CAKE RECIPE | EGGLESS COOKING
From egglesscooking.com
LOW-FAT CAKES RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FAT-FREE MANGO STRAWBERRY QUICK BREAD - EGGLESS COOKING
From egglesscooking.com
DIABETIC MANGO COFFEE CAKE RECIPE | EATINGWELL
From eatingwell.com
MANGO YOGURT CAKE - I AM A HONEY BEE
From iamahoneybee.com
10 BEST LOW FAT MANGO CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
MANGO CAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
EGGLESS MANGO CAKE / MANGO LOAF BREAD - SHARMIS PASSIONS
From sharmispassions.com
MANGO ICEBOX CAKE - SIDE DISH RECIPES
From fooddiez.com
LOW FAT MANGO MILKSHAKE RECIPE BY SWATHY NANDHINI AT ...
From m.betterbutter.in
EASY MANGO CAKE (WHOLE WHEAT & EGGLESS) | DASSANA'S VEG ...
From vegrecipesofindia.com
MANGO CAKE RECIPE (VEGAN & WHOLE WHEAT) | COOK CLICK N ...
From cookclickndevour.com
MOIST MANGO POUND CAKE RECIPE - CHEFDEHOME.COM
From chefdehome.com
MANGO CAKE RECIPE | EGGLESS MANGO CAKE | MANGO SPONGE CAKE
From hebbarskitchen.com
MANGO FRUIT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LOW FAT MANGO BREAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EGGLESS MANGO CHOCOLATE LOAF CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LOW-FAT VANILLA CAKE - RICARDO
From ricardocuisine.com
SUPER MOIST MANGO CAKE RECIPE | HEALTHY CAKE RECIPE
From youtube.com
10 BEST LOW CALORIE LOW FAT BIRTHDAY CAKE RECIPES | YUMMLY
From yummly.com
LOW-FAT MANGO PUDDING RECIPE | RECIPELAND
From recipeland.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #fruit #vegetarian #cakes #dietary #tropical-fruit #mango
You'll also love