MANGO ALMOND ICEBOX CAKE
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
MANGO-ALMOND CAKE
Make and share this Mango-Almond Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Puree mangoes till smooth and you have about 2 cups of puree.
- Place almonds, sugar and baking powder into food processor.
- Combine well then pour in puree, blend well.
- Add eggs one at a time.
- Pour batter into greased 20 cm cake tin.
- Bake 180 C for 1 hour.
- Cool in tin for 10 minutes.
Nutrition Facts : Calories 224.2, Fat 12, SaturatedFat 1.6, Cholesterol 93, Sodium 72.8, Carbohydrate 24.5, Fiber 3.4, Sugar 20, Protein 7.7
MANGO ALMOND SPONGE CAKE
Make and share this Mango Almond Sponge Cake recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Beat egg yolks, sugar and lemon juice until light and lemon colored.
- Beat egg whites with cream of tartar and salt until soft peaks form.
- Stir 1/4 egg whites into yolks. Fold in remaining whites and the flour.
- Spoon batter into buttered 9" spring form pan.
- Bake at 350' for 35-40 minutes. Remove side of pan. Cut out a 6" round from center of cake, leaving sponge shell with a 3/4" thick bottom.
- In a blender, make crumbs with the removed cake pieces, then toast them in a 350' oven for 10 minutes until golden.
- Combine chopped mango, pureed mango, sugar and orange liqueur. Spoon into sponge shell. Whip cream with sugar.
- Spoon over entire top of cake. Sprinkle with almonds and about 1/2 cup toasted crumbs.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 324.7, Fat 14.6, SaturatedFat 6.7, Cholesterol 144.2, Sodium 68.1, Carbohydrate 43.2, Fiber 1.5, Sugar 31.4, Protein 7
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
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