Minimangocakes 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.

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.

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.