Mango Orange Cake Recipes

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MANGO-ORANGE MOUSSE CAKE



Mango-Orange Mousse Cake image

When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.

Provided by Mirj2338

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons unsalted butter, melted
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 lbs large ripe mangoes, peeled,pitted,chopped
1/2 cup sugar
1 cup chilled whipping cream
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, , peeled,pitted,sliced

Steps:

  • For cake-----------------.
  • Position rack in center of oven and preheat to 400°F.
  • Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottom of cake pans with waxed paper.
  • Butter paper and dust lightly with flour.
  • Sift flour and baking powder into medium bowl.
  • Using electric mixer, beat eggs and yolks in large bowl until frothy.
  • Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
  • Fold in flour mixture.
  • Fold 1 heaping tablespoon batter into melted butter.
  • Fold butter mixture back into batter.
  • Divide batter between prepared pans.
  • Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
  • Cool cakes completely in pans on rack.
  • For Mousse---------------------.
  • Pour liqueur into small bowl; sprinkle gelatin over.
  • Let gelatin soften 10 minutes.
  • Puree mangoes in processor.
  • Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
  • Add sugar to mango puree in processor and blend well.
  • Set bowl of gelatin in saucepan of simmering water.
  • Stir until gelatin dissolves.
  • Add gelatin mixture to mango in processor and blend.
  • Whip cream in large bowl to soft peaks.
  • Fold in mango mixture.
  • Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Spread mango mousse over cake.
  • Place second cake layer atop mousse.
  • Press lightly.
  • Wrap tightly with plastic and refrigerate at least 4 hours.
  • (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
  • Whip cream until soft peaks form.
  • Add sugar and liqueur and beat until firm peaks form.
  • Release pan sides.
  • Transfer cake to platter.
  • Frost top and sides of cake with whipped cream mixture.
  • Press almonds onto sides.
  • Garnish top with mango slices.
  • Brush mango with reserved puree.

MANGO-ORANGE-VANILLA ICE CREAM CAKE



Mango-Orange-Vanilla Ice Cream Cake image

Layering mango ice cream with vanilla and orange in this ice cream cake brings big tropical vibes to a classic flavor combination. The assembly is super simple, but leave plenty of time for freezing as you build it to keep defined layers.

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 18 to 20 slices of ice cream cake

Number Of Ingredients 6

4 tablespoons unsalted butter, melted, plus more for the pan
10 graham cracker sheets, broken in half
1 1 1/2-quart carton mango ice cream
1 1 1/2-quart carton vanilla ice cream
1 1 1/2-quart carton orange-vanilla ice cream
Whipped cream, for topping

Steps:

  • Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
  • Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
  • Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
  • Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
  • Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.

MANGO-ORANGE MOUSSE CAKE



Mango-Orange Mousse Cake image

Provided by Pamela Grennes

Categories     Cake     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Wedding     Orange     Mango     Triple Sec     Summer     Birthday     Chill     Engagement Party     Bon Appétit     Texas     Peanut Free     Soy Free

Yield Serves 8 to 10

Number Of Ingredients 19

Cake
1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter, melted
Mango Mousse
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/2 cup sugar
1 cup chilled whipping cream
Frosting
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, peeled, pitted, sliced

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
  • Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
  • For Mousse:
  • Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
  • Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
  • For Frosting:
  • Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
  • Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.

DELIGHTFULLY EXOTIC MANGO CAKE



Delightfully Exotic Mango Cake image

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

1 ½ cups canned sweetened mango pulp
1 cup white sugar
½ cup margarine
2 medium eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons whole almonds, or as desired

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

ORANGE CAKE



Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

MANGO RUM CAKE



Mango Rum Cake image

This recipe is adapted from the LA Times food section. It calls for a box cake mix (I used Duncan Hines). To make it extra special, serve with ice cream.

Provided by Miss Annie

Categories     Dessert

Time 1h

Yield 1 10inch cake, 10 serving(s)

Number Of Ingredients 7

1 cup peeled mango, diced
1 (18 1/2 ounce) box butter recipe cake mix (I used Duncan Hines)
3 eggs
1/2 cup pureed ripe mango
1/4 cup butter, softened
1/2 cup light rum
2 tablespoons water

Steps:

  • Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
  • Arrange mango cubes in the bottom of the pan.
  • Blend together rum, water, eggs, butter, and pureed mango.
  • Add cake mix and beat at medium speed for 4 minutes.
  • Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool cake 20 minutes in the pan.
  • Loosen and remove from pan onto serving plate.

Nutrition Facts : Calories 331.1, Fat 12.2, SaturatedFat 4.3, Cholesterol 76.7, Sodium 398.9, Carbohydrate 45.3, Fiber 1, Sugar 26.5, Protein 4.4

CHUNKY FRESH MANGO CAKE



Chunky Fresh Mango Cake image

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

1/2 cup sugar
1/3 cup canola oil
1 large egg, room temperature
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Optional: Confectioners' sugar and whipped topping

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.

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