Mango And Blueberries Cake Recipes

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MANGO AND BLUEBERRIES CAKE



Mango and Blueberries Cake image

This easy mango and blueberries cake is delicious, fragrant, baked with fresh summer fruits.

Provided by Lisa Ho

Yield 10

Number Of Ingredients 11

340g fresh mango (cubed)
160g blueberries
100g unsalted butter at room temperature
160g caster sugar
50g greek yoghurt
3 eggs (approximate weight 150g)
1 teaspoon elderflower cordial
190g plain flour
20g corn flour
1 teaspoon baking powder
1 teaspoon of orange zest

Steps:

  • Pre heat oven to 160 C (fan forced)
  • Line 20cm round baking pan with greaseproof paper
  • Mix cubed mangoes and blueberries with 1 tablespoon sugar.
  • Set aside.
  • Sieve plain flour, corn flour and baking powder into a mixing bowl
  • In another bowl, cream butter, sugar and yoghurt
  • Add egg one at a time
  • Add elderflower and orange zest to the batter
  • Mix flour into the wet mixture
  • Mix thoroughly.
  • Pour onto pre-prepared baking pan.
  • Top with cubed mangoes and blueberries
  • Bake for 50-55 minutes ot until skewer comes off clean.
  • Dust with icing sugar before serving

Nutrition Facts :

BUTTERMILK MANGO-BERRY CRUMB CAKE



Buttermilk Mango-Berry Crumb Cake image

I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!

Provided by naples34102

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 16

½ cup flour
½ cup brown sugar
¼ cup butter, softened
½ teaspoon ground cinnamon
½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
1 mango - peeled, seeded and diced
1 cup raspberries

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
  • Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
  • Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 50.1 g, Cholesterol 45 mg, Fat 12.4 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 305.7 mg, Sugar 29.1 g

MANGO BLUEBERRY TRIFLE



Mango Blueberry Trifle image

I made up this version of a trifle. It is one of the tastiest desserts you will ever eat. (This is a recipe I adopted from the Zaar account.)

Provided by byZula

Categories     Dessert

Time 2h

Yield 15 serving(s)

Number Of Ingredients 5

1 chez pannise almond cake (see Chez Panisse Almond Cake)
2 cups lenotre pastry cream (see Lenotre Pastry Cream)
6 ripe mangoes, peeled and cut into 1 inch dice
4 pints blueberries
1 cup sweetened passion fruit puree (2/3 cup sugar dissolve by boiling in 1 cup passionfruit puree)

Steps:

  • Cut almond cake into 4 layers.
  • Line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
  • Add another layer of cake and repeat the layering process until done.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • Spoon out to serve.

Nutrition Facts : Calories 125.6, Fat 0.8, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 31.6, Fiber 4, Sugar 26.2, Protein 1.7

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