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
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
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
LOW-FAT MANGO FLAN WITH ORANGE AND MANGO SALAD
This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.
Provided by Lincoln Carson
Yield Serves 6
Number Of Ingredients 13
Steps:
- Spray six 2/3- to 3/4-cup soufflé dishes with vegetable oil spray. Pour 2 tablespoons water into small saucepan. Sprinkle gelatin over; let stand 10 minutes. Stir over low heat just until gelatin dissolves. Remove from heat.
- Puree chopped mangoes in processor. Transfer 1 1/3 cups puree to medium saucepan; stir over low heat until warm. Mix in gelatin, then buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice and salt. Strain mango mixture into bowl. Divide among prepared dishes. Chill until set.
- Combine 1 1/2 cups water, 1/3 cup sugar and lemon peel in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 1/2 cup, about 20 minutes. Strain. Mix in 2 teaspoons lemon juice. Chill lemon syrup until cold.
- Combine orange, sliced mango and mint in bowl. Run small knife around mango flans; invert onto plates. Surround with orange salad. Drizzle syrup over.
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.
CHUNKY MANGO & CHOCOLATE FOOL
This low fat dessert couldn't be simpler, great when you need to satisfy a sweet tooth
Provided by Good Food team
Categories Dessert, Lunch, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Peel the mango and chop into little chunks. Mix with the yogurt. Spoon into a bowl and shave or grate over the square of dark chocolate.
Nutrition Facts : Calories 272 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium
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