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.
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
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
DELIGHTFULLY EXOTIC MANGO CAKE
This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!
Provided by LIV6
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 48.2 g, Cholesterol 37.2 mg, Fat 10.9 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 296.1 mg, Sugar 20.3 g
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.
MANGO CREAM CAKE
Mango is Philippines national fruit. There so many ways to prepare it and this is just one of them. Prep time includes chilling.
Provided by truebrit
Categories Dessert
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
- Lay ladyfingers on a 9x9 inch dish or pan.
- Top with mango cream mixture.
- Lay second layers of ladyfingers.
- Repeat process.
- Garnish with mango slices and cherries.
- Refrigerate for 5-6 hours or overnight to set.
Nutrition Facts : Calories 550.2, Fat 31.2, SaturatedFat 18.6, Cholesterol 243.1, Sodium 224.5, Carbohydrate 62, Fiber 1.9, Sugar 44.2, Protein 8.7
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