Frozen Mango Cream Cakes Food

FROZEN MANGO-CREAM CAKES

Steps:

• Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
• Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
• Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
• Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
• With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
• Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
• When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.

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.

MANGO ALMOND ICEBOX CAKE

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.

FROZEN COCONUT CREAM MANGO CAKES (VEGAN)

Steps:

• Preheat your oven to 350'F.
• Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
• Place on a rimmed baking sheet lined with parchment paper.
• If using an 8" spring form pan, coat the sides and bottom with spray oil.
• FOR THE CRUST.
• Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
• In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
• Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
• At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
• Bake until golden brown, around 12 minutes. Let cool.
• FOR THE MOUSSE.
• Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
• Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
• I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
• Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
• With the blender running slowly add the gelatin mixture and combine well.
• Transfer to a large bowl.
• If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
• If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
• Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
• If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
• If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
• Decorate the dessert with the mango slices, or serve them along side.
• When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
• Let sit 8-10 minutes before slicing if you are using the spring form pan.
• Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
• Bon Appetit.