Best 3 Mini Mango Cakes Recipes
When life hands you a basketful of ripe, sweet mangoes, what do you do? Bake a mini mango cake, of course! These individual-sized cakes are perfect for a quick snack or a special occasion treat. They're also incredibly versatile - you can add your favorite fruits, nuts, or spices to create a unique flavor combination. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating moist, flavorful mini mango cakes that will delight your taste buds. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to mango cake heaven!
Here are our top 3 tried and tested recipes!
MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
MINI MANGO CAKES
These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavoured cream, a nice light treat.
Provided by Baby Kato
Categories Dessert
Time 38m
Yield 16 cupcakes, 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 686, Fat 44.5, SaturatedFat 28.1, Cholesterol 203.2, Sodium 217.3, Carbohydrate 64.3, Fiber 1.9, Sugar 36.8, Protein 7.1
MINI MANGO CAKES
These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavored cream, a nice light treat. Created for my first RSC.
Provided by Baby Kato
Categories Cakes
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400°.
- 2. Butter and flour muffin cups, 16 2 3/4-inches.
- 3. Mix together flour, baking soda, salt and ginger.
- 4. In a separate bowl, beat butter on high for 2 minutes.
- 5. Add sugar to butter gradually, beating a total of 2 minutes longer.
- 6. Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
- 7. Add sour cream mixture to butter and sugar, beat 1 minute.
- 8. Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
- 9. Scrape down bowl.
- 10. Add flour just until all flour is absorbed.
- 11. Gently, mix in diced mango.
- 12. Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
- 13. Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
- 14. While waiting for cakes to cool prepare whipped cream.
- 15. In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
- 16. Beat on high until cream thickens.
- 17. Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Tips:
- Prep your mangoes properly: Peel and dice your mangoes evenly to ensure consistent cooking and texture in your cakes.
- Don't overmix your batter: Overmixing can result in tough, dense cakes. Mix just until the ingredients are combined.
- Use ripe mangoes: Ripe mangoes will provide the best flavor and sweetness to your cakes. Look for mangoes that are slightly soft to the touch and have a sweet aroma.
- Don't overcrowd your cake pan: Make sure to leave enough space between the cakes in the pan so that they can rise properly.
- Bake until a toothpick inserted into the center comes out clean: This is the best way to ensure that your cakes are fully cooked.
- Let your cakes cool completely before frosting: This will help the frosting to set properly and prevent it from melting.
Conclusion:
Mini mango cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture and sweet mango flavor, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mini mango cakes a try - you won't be disappointed!
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