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
VANILLA-ORANGE ICE CREAM CAKE WITH VANILLA WHIPPED CREAM FROSTING
Like your favorite frozen treat on a stick, the flavors of orange and vanilla unite in this ice cream cake layered with marshmallow creme and topped with vanilla whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Top with the marshmallow creme, spreading it to coat.
- Scoop the ice cream and sherbet onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
ORANGE MANGO CHICKEN
Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.
Provided by Michael Soucie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g
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- Remove the 1 pint of mango sorbet from the freezer and let sit until softened slightly, about 5 minutes. Scoop the sorbet into a medium bowl and stir until spreadable. Spread the sorbet into the bottom of the prepared loaf pan with an offset spatula or spoon. Sprinkle with a third of the cookie mixture and freeze until firm, 25 to 30 minutes. Repeat this process with the vanilla ice cream and remaining mango sorbet and the remaining cookie mixture. Freeze, covered, until firm, at least 2 hours and up to 2 days.
- When the cake is ready to serve, dip an offset spatula or thin knife into hot water and run it around the edge of the loaf pan to loosen the cake. Invert it onto a serving plate and remove the parchment.
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