UPSIDE-DOWN MANGO CAKE
Provided by Marcela Valladolid
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
- Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
- Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
- Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.
CHUNKY FRESH MANGO CAKE
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
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.
LOW-FAT MANGO CAKE
Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients.
Provided by Jude 3
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
- Use the low-fat spread to grease an 8-inch loaf tin.
- In a large bowl, whisk the egg-whites to a froth.
- In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
- Fold the whisked whites into this mixture.
- Pour into the greased tin and bake for 30-40mins.
- Let cool, then slice.
Nutrition Facts : Calories 145.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 31.5, Sodium 321, Carbohydrate 29.8, Fiber 1.9, Sugar 10.7, Protein 4.3
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
EASY MANGO CAKE
A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!
Provided by SIOBANM
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
- Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
- Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g
MANGO CAKE
Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
- Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 27 g, TransFat 1 g
More about "low fat mango cake food"
EASY SUGAR-FREE AND EGGLESS MANGO CAKE RECIPE BY CULT.FIT
From cult.fit
Servings 8Total Time 2 minsCategory DessertsCalories 460 per serving
- Clean and peel 1 mango. Cut the flesh and discard the seed. Add the mango flesh to the blender jar and make a mango puree. Preheat the oven at 160 degrees C. Grease a cake tin with a little oil and set aside.
- In another bowl, take oil and jaggery powder. Whisk until jaggery is dissolved. Then add mango puree and Slim Milk. Mix thoroughly.
MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Category Snack, Dessert, CakeTotal Time 1 hr 20 mins
- Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )
- Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
- With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.
20 EASY MANGO DESSERTS WE CAN'T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
LOW-FAT CAKE RECIPES
From allrecipes.com
NUTRITIONAL FACTS:
From food.com
RECIPE: MANGO CAKE BITES | WHOLE FOODS MARKET
From wholefoodsmarket.com
MANGO CAKE RECIPE (TOPPED WITH FRESH MANGO) | THE KITCHN
From thekitchn.com
VEGAN MANGO CAKE RECIPE | EGGLESS COOKING
From egglesscooking.com
FRESH MANGO CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
MANGO CAKE - 17 RECIPES | WOOLWORTHS
From woolworths.com.au
DELICIOUS MANGO CAKE WITH MIRROR TOP - FOXY FOLKSY
From foxyfolksy.com
KETOGENIC MANGO CHEESECAKE RECIPE - BEST KETO MEALS FOR YOU
From keto-meals.net
MANGO DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST LOW FAT MANGO CHEESECAKE RECIPES | YUMMLY
From yummly.com
MANGO CAKE RECIPE (EGGLESS + WHOLE WHEAT FLOUR)
From vegrecipesofindia.com
NO BAKE MANGO CHEESECAKE BARS - LOW CARB - A GRILL FOR ALL SEASONS
From agrillforallseasons.com
EASY MANGO UPSIDE DOWN CAKE (GLUTEN-FREE) | CHEF JANET
From chefjanetk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love