Mini Mango Cakes Recipes

DOUBLE DECKER MINI MANGO CAKE

Steps:

• In a small sauce pan, cook together the condensed milk and all-purpose cream in low to medium heat.
• Add in a teaspoon of lemon juice into the milk and cream mixture and cook until it becomes thick. Cool and cover with plastic wrap then put inside the refrigerator to chill. Then beat the chilled cream mixture until it aerates or double in size. Set aside.
• Mix happy mug caramel cake mix according to package instructions. Mix well.
• Microwave for 1 minute and 30 seconds. Remove from microwave, be careful container will be hot.
• Remove mug cake from the container to cool down and then slice cake crosswise in the middle to have 2 cake layers. Set aside. For later use.
• In a small pan, cook mango cubes together with the caramel sauce (or may use the chocolate sauce instead included in the mix) for 3-5 minutes or until mango cubes slightly softened. Remove from heat and cool. Set aside.
• To assemble the mini cake, get 1 layer of cake then spread a small amount of cream and half of the caramel mango cubes on top of the sliced cake. Place the second layer on top, pipe cream icing around the cake, top with the remaining mango cubes then garnish with fresh mint leaves.
• Chill before serving.

MINI MANGO CAKES, NO BAKE

Steps:

• For the cookie crust crush cookies either in a closed ziplog bag using a rolling pin or in a food processor. Melt butter and mix with cookie crumbs. Pat mixture into cake rounds with the bottom of a glass. My cake rounds are seven centimeters in diameter.
• For the mango mousse peel and cube mango. Simmer on medium heat with sugar for about three to four minutes or until soft. Puree and reheat again. Once hot, add the agar agar and let boil for about two minutes. Let cool in freezer for a few minutes, but be careful that it doesn't cool off too much as the agar agar will start to set at around 30 degrees Celsius. If using gelatine, be sure to follow instructions, gelatine cannot boil, so you will have to wait until the mango puree has cooled off enough.
• Meanwhile beat the heavy cream until stiff, measure yoghurt. Gently mix all three components until combined. Pour on top of cookie crust and freeze for about an hour or overnight.
• For the topping combine cornstarch, sugar and a few tablespoons of mango juice in a mug and stir until you see no lumps. Heat remaining mango juice and wait until it boils. Stir in cornstarch mixture and let boil again for about two minutes. Mixture will start to thicken. Pour over cold and set mango mousse. Return mini cakes to fridge for at least one more hour.
• Peel another mango and slice into thin stripes to create the roses on top. Start with a shorter stripe and roll up tight, then place another stripe around. Continue until you have a mango rose as seen in my pictures. Place mango rose on top of a mini cake. Serve mini cakes either chilled or at room temperature.

MINI MANGO CAKES

Steps:

• Preheat oven to 400°.
• Butter and flour muffin cups, 16 2 3/4-inches.
• Mix together flour, baking soda, salt and ginger.
• In a separate bowl, beat butter on high for 2 minutes.
• Add sugar to butter gradually, beating a total of 2 minutes longer.
• Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
• Add sour cream mixture to butter and sugar, beat 1 minute.
• Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
• Scrape down bowl.
• Add flour just until all flour is absorbed.
• Gently, mix in diced mango.
• Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
• Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
• While waiting for cakes to cool prepare whipped cream.
• In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
• Beat on high until cream thickens.
• Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.

MINI CRAB CAKES WITH MANGO SALSA

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

MANGO MINI CHEESECAKES

Steps:

• In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
• Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
• Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
• When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
• You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!

MANGO-LIME MINI CUPCAKE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. Alternately add flour mixture, about one-third at a time, and 1/3 cup milk, about half at a time, beating just until blended. Beat in 1 teaspoon lime peel. Stir in mango.
• Fill each muffin cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full.
• Bake 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spoon frosting into decorating bag fitted with star tip; pipe frosting on each cupcake.