CREAMY MANGO LOAF CAKE
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
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.
TROPICAL NICE CREAM CAKE
This triple-toned ice cream cake is totally dairy-free, thanks to frozen banana chunks. Combined with other frozen fruit and whizzed around in a food processor, the bananas become a smooth and creamy (and vegan-friendly) version of ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
- For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
- For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
- For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
- To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
- Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.
NO-CHURN MANGO LASSI ICE CREAM
Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
MANGO CAKE
Chop up a mango and make a tasty Mango Cake. This homemade pound cake is filled with deliciousness, so serve a Mango Cake at your next special occasion!
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine 2 cups flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 1/3 of the cake batter into 12-cup fluted tube pan sprayed with cooking spray. Toss mangos with remaining flour; stir into remaining cake batter. Pour over batter in pan.
- Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MANGO CAKE
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
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
MANGO CAKE
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
VICTORIA SPONGE LOAF CAKE
Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges - this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.
- Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy - this will take a few minutes.
- Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it's starting to curdle.
- Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.
- Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing - it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it's just holding its shape - be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.
- Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 521 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
MANGO BREAD (REALLY CAKE)
My neighbor borrowed a bundt pan and brought it back with half a cake in it. It did not last long. This is VERY moist and delicious!!!!
Provided by Ambervim
Categories Breads
Time 1h
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- If not using silicone pan, grease and lightly flour 9x9 or bundt cake pan.
- Cream together oil, butter and sugar.
- Add eggs, mashed mango and vanilla.
- In another bowl, mix flour, cinnamon, baking soda and salt.
- Stir dry into wet. Let sit 10 minutes.
- Fill pan a little more than half way. If there is extra, make a mini loaf or muffins.
- Bake 40 minutes. Test by pressing center. f it springs back it is done. Mini loaves and muffins will take less time.
Nutrition Facts : Calories 4680.6, Fat 254.3, SaturatedFat 82.5, Cholesterol 802, Sodium 5173.3, Carbohydrate 562.9, Fiber 21, Sugar 349.1, Protein 60.4
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