Sensational Simple Mango Cake Recipes

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.

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.

Steps:

• Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
• Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
• Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
• Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
• Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
• Cut into slices and serve.

Steps:

• Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
• Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
• Add bi-carb soda and sultanas, stir well and cool slightly.
• Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
• Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
• Once cooked, allow cake to cool and ice with lemon icing.
• Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.

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.

Steps:

• In a mixing bowl, add the first 3 ingredients; stir to combine.
• Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
• Pour batter into a greased and floured 13x9 inch baking pan.
• Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
• In another mixing bowl, combine the remaining ingredients; stir to mix well.
• Spread over the cake.
• Cut into squares and serve.

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.

Steps:

• Grease a square cake pan (23cm) and line with baking paper.
• Combine the mango, banana and pineapple in a large bowl and mix well.
• Add the eggs, coconut, butter, sugar and flour.
• Mix until combined.
• Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
• Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
• Serve decorated with extra mango and wedges of lime.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
• Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.