This Asian bakery-style mango cake is made with a gorgeous fluffy chiffon cake, layered with fresh and juicy mango filling and topped with an ultra-light homemade vanilla whipped cream. This summer mango cake recipe tastes even better than it looks.
Deze heerlijke kokos en mango cake maak je op de ouderwetse manier. Gewoon, in een cakeblik en zonder al teveel frutsels. Maar lékker dat 'ie is!
Mango pound cake is a delicious and moist cake that combines the richness of a classic pound cake with the fresh flavor of mangoes. It is perfect for a summer
Make this tender and moist mango cake during summers to enjoy your favorite fruit in cake style
Hi All, A life without love is like a year without summer ~ Swedish Proverb Summers always brings back memorable memories of school days when we used to wait desperately for our summer vacations!! I always used to accompany mom to buy green mangoes for making various sweet and spicy mango pickles. We used to make around 10kg's of mango pickle every year. Most of which we would share with our aunt's and uncle's families nevertheless it was fun to watch my ma and grandma making those yummy pickles. It was like a ritual which we used to follow every single year! Summers are also special as we kids used to have so much of fun visiting each other's houses and playing games right from morning 8am till night 9pm. I remember most of the time my mom had to come down to fetch us home to eat dinner. I am sure my mom used to dread summer vacations as if she has to give an exam. I think for mom's its an exam everyday...atleast thats what my mom says even now Believe it or not we kids were quite naughty and fighting all the time. The thought of having 3 kids at home for 2 whole months is enough for mom's to go bonkers :) Wish we still had summer vacations..hope someone's listening :) When we are talking about summers, how can mangoes be left behind? Mangoes are probably the most loved fruit of all time and hence no wonder given the title of "King of Fruits". Honestly till date I feel its over exaggerated! Friends who know me better will know that mango is not one of my favorite fruit.Honestly I would skip it all the time but sometimes my mom corners me and I have to eat it purely out of guilt as my mom uses her tactics of letting me know how expensive these mangoes are :( On recent visit from my family ,dad got around a dozen mangoes for me! You know how parents feel about their kids living in a different city and not getting proper nutritious food. I couldn't really send them back...and a good girl I am I promised to eat them all...almost!. I always wanted to try my hands on making a mango cake so what better way to use those plump and juicy mangoes than baking a pound cake out of it? Mango Pound Cake Serves 10 - 12 Recipe Adapted from Paula Deen's recipe here Ingredients:- 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup unsalted butter at room temperature 1 1/4 cup sugar 1/2 cup fresh mango puree 4 small eggs or 3 large eggs 1 tsp vanilla extract/essence Procedure:- Sieve the flour, baking powder and baking soda and keep it aside Beat together butter and sugar until light and fluffy , for about 3 to 5 mins Now add in the mango puree and beat until well combined. The texture and color of the mixture would be light pale yellow. Now beat in one egg at a time alternating with flour mixture. I used 4 eggs so started with an egg and ended with an egg. Finally add in your vanilla essence and beat lightly just until its incorporated. Preheat the oven to 180 degrees C and grease and flour a pound cake tin. Pour the batter into greased cake tin and tap lightly on the kitchen platform so that the mixture is evenly spread. Bake the cake for 45 to 50 mins until a knife inserted comes out clear. My cake was baked in exactly 50 mins. Remove the cake pan from oven and leave it to cool down completely. Once the cake as reached on room temperate, slice the cake and serve it with a dollop of vanilla ice cream or cherish the flavors of mango as it is! Verdict:- One of the most softest cake I have ever made! Next time I will add in some roasted nuts to get some nutty flavor in the cake. Definately a keeper recipe! All mango lovers must try this for sure! Love,
A soft and tender mango loaf cake given an extra zing with a fresh passion fruit glaze. Easy to make and the ideal crowd-pleaser. It's also perfect with your afternoon tea!
Here I am again, trying to get things done...at least, I did make something with the mangoes...not just any old mango cake, but added rum to it, and drizzled it with a light lemon glaze! I'm so happy I re-created my own recipe from a simple yellow cake mix...the second cake in the last two weeks, from a mix. So much easier to 'doctor; up a mix cake, than to start from scratch. Thank you so much for all your recommendations on the mangoes...each and every one of them sound so good, especially the salsa, which I have made last year, the jam, which is still waiting to be made, and also canning some, as well. The chutney, the salads, the puddings, and probably more cakes...all are so amazing with mangoes. I just happen to find a box of yellow cake mix in my pantry, which I like to keep around for quick emergencies...and trust me, this one was an emergency...and why?...because I tried to make things easier on myself, since now, I'm a little bit clumsy with my left hand which requires to be used, but can't be lifting heavy things for a few weeks. Well, remember when I mentioned in my last post that I got knocked on the head with a falling mango, as I was picking the mangoes from under the tree?...I didn't mention that from the fall on my head, I lost my balance and awkwardly fell, over and kind of twisted my left hand...as a result, I noticed that my wrist was swollen the next morning, and for some reason my hand hurt...forget about the bump on the head, but can't ignore the swelling, so I went to get it checked, and x-rayed, and was told I have a sprained wrist. Last year, around this time, I sprained my left ankle...at least all the injuries are concentrated on the left side...left ankle, left side of the head bump, and left sprained wrist.! ...and NO, it didn't have anything to do with the rum..honest! I made the rum cake after my injury! What a "bummer'...could I be any more accident prone, other than my 6yr. old grandson vacationing in Italy, w/parents and sister, falling off from the 2wheeler bicycle, not once, but twice, learning to ride...Lora said he's got bruises from head to toe...poor baby! ...anyway, continuing with my rum cake! Mango Rum Cake My adapted version from yellow cake mix 1 box yellow cake mix 3 eggs pulp of 2 ripe mangoes mixed in blender mixed with 1 Tbsp water (3/4 cup) 1/4 cup vegetable, or canola oil 1/4 cup golden rum 1/4 cup water (baking bundt pan is a 'thrift find' made in Germany cost, $3.99) Preheat oven 350 degrees F. Mix all ingredients together in a large bow, with an electric mixer. Spray bundt pan or 2- 9 inch cake pans, or a tube pan, rectangular, whichever you prefer. Spray, and flour the pan. Just make sure you mix everything together, start on low, to incorporate, and then on high to mix together the ingredients, so it will be golden, and thick...just like in the photo...it should take about 3 minutes, maybe 4. Pour into the cake pan, and with a rubber spatula, clean the bowl to add all into the cake pan. Cake batter should look, just like that, in the photo. After 45 minutes in the oven, your cake will look like this! For the round 9 inch cake pans, it takes 35 minutes, but in the bundt pan will take at least 45 minutes to be done. After about 20 minutes still warm...but you can carefully flip it out onto a cooling rack to cool for another 30 minutes, before drizzling it with the lemon glaze. I almost forgot to mention, that you can poke holes in the cake and pour 1/4 cup more, of the gold rum...(optional) with a metal skewer, or bamboo stick, prick some holes, all around the cake. Slowly, pour all the rum around the cake into the poked holes. Note: just don't make the same mistake that I did...what a shame...I forgot to put the cake on a plate, and instead it went all over the counter...(messy job, and a waste of good rum) Now, you're ready for the lemon glaze, or you can just dust it with powdered sugar. Here's a little tip when you frost, or glaze a cake: Set out your cake platter, or plate, and take 3 strips of wax, or aluminum foil, about 3 or 4 inches wide and lay them crossing each other on the platter. For the lemon glaze: 3/4 to 1 cup powdered sugar. Add 1 the juice of 1 lemon...depending if you want a thin, or thick glaze (as for me, I only had about less than 3/4 cup sugar, so I ended up with a thin glaze)...for a nice rich thick glaze, use 1 cup of powdered sugar Now you see, all the messy leftover glaze dripped on the paper, and not on the platter. Drizzle cake with a spoon...it would look better, if the glaze was thicker. You end up with a clean platter, and just dispose of the messy strips of paper. I can't begin to tell you how amazing this awesome cake turned out. The Bacardi gold rum is the BEST rum I can recommend...so smooth, and mellow, just gave such a nice moistness and yummy flavor and texture to the cake...and the mango pulp?...oh, my, oh my...MANGO heaven! I only had that one piece shown on the plate, and shared gave the rest of the cake to my ex, and my best friend~ I will be trying out your suggested recipes, and thank you so much for your gracious comments, ideas, and recipes...xo Photo, courtesy of PINTERESTHAPPY BIRTHDAY...AMERICA!...AND A HAPPY 4TH OF JULY to all! America is still the BEST of all the countries...LET FREEDOM PREVAIL THROUGHOUT ALL THE LANDS! GOD BLESS AMERICA ...AND GOD BLESS US ALL! Strawberry Mimosas...Photo, courtesy of Pinterest
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