MEXICAN MANGO CAKE RECIPES

Name: Mexican Mango Cake
Prep time: 25 min
Cook time: 46 min
Total time: 1 h 11 min
Yield: 12 to 16 servings
Cuisine: mexican
Ingredients: 1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan; 3 cups cake flour, plus more for pan; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 6 large eggs; 2 1/2 teaspoons vanilla extract; 2 1/2 cups granulated sugar; 2/3 cup buttermilk; 2 cups chopped fresh or frozen and thawed mango; 2 tablespoons water, plus extra, as needed; 1 1/4 cup granulated sugar, plus extra, as needed; 4 ounces cream cheese; 2 tablespoons tequila, optional; Edible flowers as garnish, optional

MEXICAN MANGO CAKE RECIPE | MARCELA VALLADOLID | COOKING ...

Mexican Mango Cake Recipe | Marcela Valladolid | Cooking ... image

Provided by Marcela Valladolid

Categories dessert

Total Time 1 hours 11 minutes

Prep Time 25 minutes

Cook Time 46 minutes

Yield 12 to 16 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan
3 cups cake flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups granulated sugar
2/3 cup buttermilk
2 cups chopped fresh or frozen and thawed mango
2 tablespoons water, plus extra, as needed
1 1/4 cup granulated sugar, plus extra, as needed
4 ounces cream cheese
2 tablespoons tequila, optional
Edible flowers as garnish, optional

Steps:

Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
Cut into slices and serve.

MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM

Moist Mango Pound Cake Recipe | ChefDeHome.com image

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.
Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?
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Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route!
For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.
I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day.
Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!
To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.
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PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.
Always Make from Scratch!
For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body.
I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.
One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.

While baking a Pound Cake or any cake in general, a few things I always keep in mind:
1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.
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And above all, always follow the recipe :)
Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.
Here are few of my favorites so far:
1. Coconut and Orange Marmalade Cake
2. Clementine Cake
3. Egg-less Mango Cake with Chocolate Glaze
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Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!
Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!
Have a great weekend! -Savita

Provided by Savita

Categories Snack Dessert Cake

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 7" Pound Cake

Number Of Ingredients 13

Ingredients

1/4 Cup Coconut milk, use full fat milk, or if can't find, use heavy cream
1.5 Cup All-Purpose Flour
2-3 Mango, or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-fibrous alfanso/kesar mangoes
3/4 Cup Sugar
1/4 tsp Salt
2 tbsp Canola Oil
1 tsp Coconut Extract, if can't find, use vanilla extract
3/4 Cup Unsalted Butter, at room temprature
2 Egg(s), large eggs, at room temprature
1/2 tsp Baking Soda
1/2 tsp Baking Powder
Mango, fresh, diced
Powdered Sugar, for dusting

Steps:

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.
Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)
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.
In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.
Don't over mix. Just use gentle strokes until dry flour is moistened.
Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.
Leave the cake on kitchen counter for 5 minutes.
Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.

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