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
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
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
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MANGO CAKE WITH WHIPPED CREAM - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 6Calories 367 per servingCategory Dessert
- Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.
- Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.
- Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.
- Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.
MANGO CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (160)Calories 547 per servingCategory Medium
- In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
- In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.
- A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.
- Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
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