Best 8 Mango Cake With Lemon Icing Recipes

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When it comes to delightful desserts, few can resist the tantalizing flavors of a luscious mango cake adorned with a zesty lemon icing. This delectable treat offers a perfect balance of sweet and tangy notes, making it an irresistible indulgence for any occasion. Whether you're celebrating a special event or simply craving something scrumptious, embarking on a culinary journey to create the perfect mango cake with lemon icing is sure to satisfy your sweet tooth and leave you craving more.

Let's cook with our recipes!

MANGO CAKE WITH LEMON ICING



Mango cake with lemon icing image

Mango cake with lemon icing

Categories     Afternoon tea, Morning tea, Dessert

Time 45m

Yield Serves 10

Number Of Ingredients 9

125 gram butter, at room temperature
3/4 cup caster sugar
2 eggs, at room temperature
2 cup self-raising flour
1/2 cup coconut milk
1 large mango, peeled, thinly sliced
2 tablespoon shredded or flaked coconut, toasted
1 cup icing sugar
1 1/2 tablespoon lemon juice

Steps:

  • Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base measurement) ring pan with baking paper.
  • Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition.
  • Fold in sifted flour and coconut milk in batches. Spoon half the mixture into prepared pan; level surface. Arrange mango over cake batter. Top with remaining batter; level surface.
  • Bake for 40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • To make lemon icing, sift sugar into a bowl. Stir in enough juice to form a drizzling consistency. Top cake with icing and sprinkle with coconut. Serve.

Nutrition Facts : ServingSize Serves 10

MANGO CAKE WITH LEMON ICING



Mango Cake With Lemon Icing image

What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!

Provided by breezermom

Categories     Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 17

1 1/2 cups raisins
water
1/2 cup shortening
1 1/2 cups brown sugar, firmly packed
2 large eggs
3 cups cake flour, sifted
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups fresh mango, pureed
1/3 cup butter, softened
3 cups powdered sugar, sifted
2 -3 tablespoons water
1 tablespoon lemon rind, grated
1 teaspoon lemon rind, grated

Steps:

  • For the cake:.
  • Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
  • Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
  • Add eggs, one at at time, beating after each addition.
  • Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
  • Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  • For the icing:.
  • Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
  • Spread the lemon icing on top of the cooled cake.

Nutrition Facts : Calories 437.3, Fat 12, SaturatedFat 4.6, Cholesterol 35.6, Sodium 296.9, Carbohydrate 81.3, Fiber 1.5, Sugar 55.8, Protein 3.8

TRES LECHES CAKE WITH MANGO



Tres Leches Cake with Mango image

Provided by Food Network Kitchen

Time 1h5m

Yield 8-10 servings

Number Of Ingredients 16

Vegetable oil, for greasing
4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/4 cups whole milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 tablespoon dark rum
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
  • Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
  • Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
  • Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
  • Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

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.

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

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

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.

MANGO CAKE



Mango Cake image

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

Provided by ratherbeswimmin

Categories     Dessert

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 11

2 1/2 cups peeled and mashed ripe mangoes
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or 1 cup walnuts
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 364.8, Fat 11.8, SaturatedFat 4.1, Cholesterol 41.3, Sodium 229.9, Carbohydrate 62.9, Fiber 1.6, Sugar 48.6, Protein 3.9

Tips:

  • For a sweeter cake, use ripe mangoes. If your mangoes are not ripe, you can add more sugar to the batter.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have any mango extract, you can use vanilla extract instead.
  • To make a vegan version of this cake, use plant-based milk and butter.

Conclusion:

This mango cake with lemon icing is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, and the lemon icing is the perfect complement to the mango. This cake is sure to be a hit with everyone who tries it!

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