Best 20 Mango Cake Recipes

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Introducing the joy of delectable mango cakes, a culinary fusion that captures the essence of summer's indulgence. These moist and flavorful cakes boast a luscious blend of tangy mangoes and soft, pillowy sponges, making them a delightful treat for any occasion. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the world of mango cakes, exploring various recipes that cater to different tastes and skill levels. From simple one-bowl wonders to layered masterpieces, let's embark on a flavor-filled adventure and discover the best mango cake recipe just for you.

Let's cook with our recipes!

CHUNKY FRESH MANGO CAKE



Chunky Fresh Mango Cake image

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

1/2 cup sugar
1/3 cup canola oil
1 large egg, room temperature
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Optional: Confectioners' sugar and whipped topping

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.

EASY MANGO CAKE



Easy Mango Cake image

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

1 ripe mango
1 (18.25 ounce) box yellow cake mix
3 eggs
½ cup water
¼ cup vegetable oil
2 tablespoons lime zest
1 tablespoon butter, melted
½ lime, juiced
1 tablespoon golden rum
2 cups confectioners' sugar

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



Mango Cake image

A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Jacqui

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon baking soda
⅔ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
½ cup chopped walnuts

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

UPSIDE-DOWN MANGO CAKE



Upside-Down Mango Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk

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.

DELIGHTFULLY EXOTIC MANGO CAKE



Delightfully Exotic Mango Cake image

This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!

Provided by LIV6

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 10

Number Of Ingredients 8

1 ½ cups canned sweetened mango pulp
1 cup white sugar
½ cup margarine
2 medium eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons whole almonds, or as desired

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.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 48.2 g, Cholesterol 37.2 mg, Fat 10.9 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 296.1 mg, Sugar 20.3 g

BUTTERMILK MANGO-BERRY CRUMB CAKE



Buttermilk Mango-Berry Crumb Cake image

I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!

Provided by naples34102

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 16

½ cup flour
½ cup brown sugar
¼ cup butter, softened
½ teaspoon ground cinnamon
½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
1 mango - peeled, seeded and diced
1 cup raspberries

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
  • Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
  • Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 50.1 g, Cholesterol 45 mg, Fat 12.4 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 305.7 mg, Sugar 29.1 g

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Fourth of July     Backyard BBQ     Mango     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

For topping
2 (1-lb) firm-ripe mangoes, peeled
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
For cake batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs, 2 of them separated
1 teaspoon vanilla
1/2 cup mango nectar

Steps:

  • Make topping:
  • Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.
  • Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
  • Make batter:
  • Preheat oven to 350°F.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
  • Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
  • Serve cake at room temperature.

HAWAIIAN MANGO DREAM CAKE



Hawaiian Mango Dream Cake image

I got this recipe from the Hawaiian cookbook that House Dragon sent me in a swap. This book is filled withtons of great recipes I'd like to share.

Provided by Shirl J 831

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1/2 cup oil
4 eggs
1/2 cup water
1 cup ripe mango puree
1 (8 ounce) container Cool Whip
1/3 cup milk
1 (6 ounce) box instant vanilla pudding
1 cup ripe mango puree

Steps:

  • Combine all and pour into 9x13 pan. Bake 350 for 30 minutes.
  • Topping:.
  • Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. Serve.

PINEAPPLE-MANGO UPSIDE-DOWN CAKE



Pineapple-Mango Upside-Down Cake image

This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 medium ripe mango (about 3/4 pound), peeled
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
  • Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.
  • In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.
  • Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
  • Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

THAI COCONUT CAKE WITH MANGO SAUCE



Thai Coconut Cake With Mango Sauce image

Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

Provided by Acceptance

Categories     Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Grease a tube pan.
  • Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
  • Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
  • Add the baking powder and then the flour to the yolk mixture.
  • Beat just till blended.
  • Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
  • Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
  • Sauce:.
  • Place all the sauce ingredients into a blender or food processor and blend till smooth.
  • To serve:.
  • Warm the mango sauce in a saucepan.
  • Cut slices of the cake and plate them.
  • Pour warm sauce over.
  • If desired garnish with freshly toasted unsweetened coconut.

MANGO-PINEAPPLE UPSIDE-DOWN CAKE



Mango-Pineapple Upside-Down Cake image

Provided by Melissa Clark And Steven Raichlen

Categories     dessert, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
1/2 cup plus 3 tablespoons packed dark brown sugar
1 cup diced fresh mango
1 cup diced fresh pineapple
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1/3 cup sour cream
1 teaspoon vanilla
1 cup plus 1 tablespoon flour
1/4 cup cornmeal
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup finely chopped mango
1/4 cup finely chopped pineapple

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
  • To make topping, in a small saucepan, melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle mango and pineapple over, and set aside.
  • To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition. Beat in sour cream and vanilla.
  • Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple. Pour batter into the cake pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely. Invert onto a platter to serve.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 12 grams, Carbohydrate 111 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 22 grams, Sodium 319 milligrams, Sugar 86 grams, TransFat 1 gram

MANGO-ORANGE MOUSSE CAKE



Mango-Orange Mousse Cake image

Provided by Pamela Grennes

Categories     Cake     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Wedding     Orange     Mango     Triple Sec     Summer     Birthday     Chill     Engagement Party     Bon Appétit     Texas     Peanut Free     Soy Free

Yield Serves 8 to 10

Number Of Ingredients 19

Cake
1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter, melted
Mango Mousse
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/2 cup sugar
1 cup chilled whipping cream
Frosting
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, peeled, pitted, sliced

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:
  • 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.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE



Toasted Coconut Pound Cake with Mango-Lime Sauce image

We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 1/3 cups sweetened shredded coconut
1 mango, chopped
2 tablespoons lime juice
1 teaspoon sugar
Pinch of salt
Lime zest and additional diced mango, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

MANGO ALMOND ICEBOX CAKE



Mango Almond Icebox Cake image

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

Steps:

  • For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

MANGO LAYER CAKE



Mango Layer Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup mango nectar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons grated lime peel
3 egg whites
1 container Betty Crocker™ Whipped fluffy white frosting
2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)
1/2 cup shredded coconut

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

MANGO AND LIME CHIFFON CAKE



Mango and Lime Chiffon Cake image

Categories     Cake     Milk/Cream     Egg     Ginger     Dessert     Bake     Lime     Mango     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 22

Lime-ginger curd
1 cup sugar
3/4 cup fresh lime juice
4 large egg yolks
3 large eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Cake
1 11.5-ounce can mango nectar (about 1 1/2 cups)
1 1/4 cups sifted cake flour (sifted, then measured)
12 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks
1/4 cup canola oil
2 1/2 tablespoons grated lime peel
4 large egg whites
Glaze and topping
1/4 cup sugar
1 tablespoon fresh lime juice
3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices

Steps:

  • For lime-ginger curd:
  • Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.)
  • For cake:
  • Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature.
  • Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend.
  • Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
  • Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper.
  • For glaze and topping:
  • Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/4 cup, about 3 minutes. Chill glaze until cold, about 15 minutes. Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere.
  • Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.)
  • Cut cake into wedges and serve.

CREAMY MANGO LOAF CAKE



Creamy Mango Loaf Cake image

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

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

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-ORANGE MOUSSE CAKE



Mango-Orange Mousse Cake image

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

1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons unsalted butter, melted
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 lbs large ripe mangoes, peeled,pitted,chopped
1/2 cup sugar
1 cup chilled whipping cream
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, , peeled,pitted,sliced

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.

MANGO ICEBOX CAKE



Mango Icebox Cake image

Make and share this Mango Icebox Cake recipe from Food.com.

Provided by fawn512

Categories     Gelatin

Time 30m

Yield 1 pan

Number Of Ingredients 9

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
1 (8 ounce) cream cheese, soften
1 (300 ml) can condensed milk
1 (250 ml) heavy cream
2 pieces mangoes, thinly sliced

Steps:

  • Mix graham crackers and sugar. Pour in melted butter. Spread half of mixture into 8x8 pan. Arrange half of mango slices on top.
  • Soak gelatin in water for 5min. Microwave for a few seconds until gelatin dissolves.
  • Beat cream cheese until creamy, then add condensed milk, all purpose cream. Continue beating until smoooth.
  • Add dissolved gelatin. Mix well.
  • Pour half of mixture on top of mangoes. Spread remaining crumbs evenly on top. Then pour the rest of cream cheese mixture.
  • Arrange slices of mangoes for garnish.
  • Freeze at least 4 hours.

Nutrition Facts : Calories 6589.1, Fat 367.3, SaturatedFat 217.8, Cholesterol 1180.4, Sodium 3738.8, Carbohydrate 737.9, Fiber 4.7, Sugar 652.5, Protein 114.8

Tips:

  • To ensure a moist and fluffy cake, make sure all your ingredients are at room temperature before starting.
  • Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
  • For a more intense mango flavor, use ripe and juicy mangoes. You can also add a teaspoon of mango extract to the batter.
  • If you don't have a bundt pan, you can bake the cake in a regular 9x13 inch baking pan. Just adjust the baking time accordingly.
  • Serve the cake warm or at room temperature. You can also top it with whipped cream, ice cream, or fresh mango slices.

Conclusion:

Mango cake is a delicious and versatile dessert that is perfect for any occasion. Whether you are looking for a simple snack or a special treat, this cake is sure to please. With its moist and fluffy texture, sweet and tangy flavor, and beautiful presentation, mango cake is a surefire hit.

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