Authentic Filipino Mango Cake Food

MANGO ROYALE

Steps:

• Line 8 x 8 baking dish with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
• In a bowl, combine heavy cream and condensed milk. Using a hand mixer on low speed, whip mixture until it reaches firm peaks.
• Gently fold in half of the diced mangoes, making sure not to deflate the whipped cream.
• Arrange one layer of graham crackers on bottom of prepared dish. Spoon 1/3 of cream mixture on crackers and spread to cover.
• Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
• Arrange the remaining diced mangoes on top of the cream.
• Cover tightly with plastic film and refrigerate overnight. Or freeze for about 4 to 5 hours until firm.
• To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.

DELIGHTFULLY EXOTIC MANGO CAKE

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.