Mango Rum Cake Recipes

MANGO RUM CAKE

Steps:

• Mix all ingredients, beat 5 minutes.
• Grease pan and coat with flour to prevent cake sticking to sides of pan.
• Place roasted pecans in bottom of the pan, then pour in the batter.
• Bake 50- 60 minutes in 350° F. In tube pan.
• (Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
• Glaze: Bring to boil.
• Boil 3 minutes.
• Remove cake from pan as soon as it come from the oven.
• Spoon glaze over cake.
• I pierce the cake with a knitting needle to let the glaze seep into the cake.

MANGO RUM CAKE

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.

EASY MANGO CAKE

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.

MANGO TIRAMISU

Steps:

• In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture. , Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla., Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.

MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
• Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
• Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
• Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.