Mango Cakes

Mango Layer Cake with White Chocolate Frosting
(From Scratch)

This very moist cake is a great way to use up extra ripe mangoes. If available, try to use Haydn mangoes. Out of season you can use frozen mangoes, defrosted then mashed. The not-too-sweet frosting allows the flavors of mango and white chocolate to shine. Using coconut to decorate the cake gives it a tropical feel.

Ingredients

Cake:
Cooking spray
3 cups flour + extra to flour pans
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup vegetable oil
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups very ripe mango, well mashed

Frosting:
16 ounces reduced fat cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
6 ounces good quality white chocolate, melted & cooled
2 cups sifted powdered sugar
shredded coconut to decorate (optional)

Preparation

1. Preheat oven to 325 degrees.

2. Spray two 9x2 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper, spray again with cooking spray and flour pans.

3. In a medium bowl, whisk together flour, ginger, baking soda, baking powder and salt. Set aside.

4. At medium speed of mixer, beat together yogurt, oil and sugar until smooth. Add eggs, one at a time, beating after each addition until lightened. Add vanilla and mango, beat until combined. Add flour mixture in three additions, beating after each addition just until smooth. Pour batter into prepared pans, dividing evenly.

5. Bake 45 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pans 10 minutes on racks. Remove from pans and cool completely on wire racks before frosting.

6. Frosting: At medium speed of mixer, beat together cream cheese and butter until smooth and fluffy. Add vanilla and chocolate, beat to combine. Add sugar in four additions, beating after each addition until combined. Store in refrigerator until ready to use. If frosting is too stiff when removed from refrigerator, let sit at room temperature for 10-15 minutes before using.

7. Using a serrated knife, slice off just enough from the tops of cakes to make them flat. Dust crumbs off cakes. Place one cake on a plate or cake board. Using an offset spatula, spread 1/2 cup frosting over top of cake for filling. Set second cake on top of first. Spread 1/2 cup frosting thinly over top and sides of cake. Chill cake for 15 minutes to set frosting. This will prevent crumbs from getting into the outer frosting. Remove cake from refrigerator and spread remaining frosting over top and sides of cake. Decorate sides of cake with shredded coconut, if desired.


Mango Cake with Cream Cheese Frosting (from scratch)

1. Ingredients

Cake

2 1/2 cups peeled and mashed ripe mangoes (or 2 cans of sliced mango)
2 cups sugar (1.5 if using canned mango in syrup)
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Frosting

4 ounces cream cheese, softened
1/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract
A few drops of coconut essence, if desired

2. Directions

Cake

In a mixing bowl, add the first 3 ingredients; stir to combine.
Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
Pour batter into a greased and floured 13x9 inch baking pan.
Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.

Frosting

In another mixing bowl, combine the remaining ingredients; stir to mix well.
Spread over the cake.


Mango Margarita Cake (from mix)

Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced

Frosting

Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

1. 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, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. 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.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.