DELICIOUSE MANGO CAKE

Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love.

This article was originally posted on 19th February 2014 and updated today to include new photos.

Mango Cake is one of my all-time favorite cakes. I made my very first mango cake for a friend’s birthday two years ago. I used fresh mangoes, although here in Germany it is difficult to get hold of mangoes as they have to import them and they only have these really big ones that are always green so you are not sure if it is ripe enough.

I have to say they are not as sweet as the mangoes from the Philippines, but they did nicely for a cake. A friend then told me that she buys frozen mangoes and they are much better and almost like the ones back home, I will try those next time I make this again.

Ingredients

• 1 sponge cake
• 3 cups ripe mango - cubed about 1cm in size
• 2 tablespoons sugar
• 10 fluid ounces all-purpose cream - or heavy cream or whipping cream
• 7 ounces mascarpone (if not available, just use a total of 2 cups all-purpose cream)
• ½ cup water
• 2 tablespoons gelatin powder - dissolved in 1/3 cup cold water
• 1 cup powdered sugar
• US Customary - Metric

Instructions

1. First, make puree: Combine 2 cups of ripe mango, ½ cup water, and 2 Tbsp sugar. Put in a blender or use stab mixer and process for a minute or until a puree consistency is reached. Make sure all lumps are gone.
2. .......................

for full recipes please see : www.foxyfolksy.com

Share this post