Mexican Mango Cake Recipes

EASY MANGO CAKE

Easy Mango Cake image

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

Ingredients

1 ripe mango
1 (18.25 ounce) box yellow cake mix
3 eggs
½ cup water
¼ cup vegetable oil
2 tablespoons lime zest
1 tablespoon butter, melted
½ lime, juiced
1 tablespoon golden rum
2 cups confectioners' sugar

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 MARGARITA CAKE

Mango Margarita Cake image

Mangoes and margarita mix make a tropical cake creamy and dreamy.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup nonalcoholic margarita mix
1/3 cup vegetable oil
1/4 cup water
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced
Remaining diced mango
1 container (8 oz) frozen whipped topping (thawed)
3 containers (6 oz each) Yoplait® Original yogurt mango

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 0 g

MEXICAN MANGO SALAD

Mexican Mango Salad image

Quick, light salad recipe I made using some ingredients I needed to use up one day. Turned out to be a hit! Add black beans or chicken to make it a meal.

Provided by SherriRD

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 avocados, cut into cubes
20 cherry tomatoes, halved
1 mango, cubed
2 cups mixed salad greens
2 cups bite-size pieces of romaine lettuce
½ red onion, chopped
3 green onions, chopped
4 limes, juiced
2 tablespoons olive oil
1 tablespoon white sugar
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 33.1 g, Fat 22.2 g, Fiber 11.8 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 173.2 mg, Sugar 11.9 g

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