Recipe: Appetizing Mango Cake

Recipe: Appetizing Mango Cake Delicious, fresh and tasty.

Mango Cake. A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. The cake to me didn't seem to taste much different from a regular yellow cake besides being a little more dense from the mango.

Sift the flour, baking powder and salt into a large bowl.

This mango cake recipe is from the kitchen of Mary Moehling, the mother of Robert Moehling, who owns the popular Robert Is Here fruit stand in Homestead, Florida.

The cake is made with fresh oranges, limes, and mangos, which are sold by the ton at the family fruit stand.

You can have Mango Cake using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mango Cake

1. It’s 1 1/2 cup of -All-purpose flour.

2. You need 1 tbs of cornstarch.

3. You need 1 1/2 teaspoon of baking powder.

4. Prepare 1/4 tsp of salt.

5. It’s 1/2 tsp of baking soda.

6. Prepare 1 tsp of vinegar or lemon juice.

7. You need 1/3 cup of oil.

8. Prepare ¼ cup of granulated sugar.

9. You need 1 cup of Mango Puree.

10. It’s ½ cup of milk.

11. It’s 3 tbsp of water.

12. You need of For Mango Puree-.

13. Prepare ½ cup of Eggless mango pudding mango pulp.

14. You need 1/2 cup of water.

15. You need 2 teaspoon of lemon juice.

16. Prepare 2 tablespoon of sugar.

17. It’s 1 tablespoon of cornstarch.

18. Prepare ¼ teaspoon of vanilla extract.

19. Prepare of Whipped cream according to need.

20. Prepare 1/2 of mango peeled for garnishing.

The cake tastes as bright and sunny as a day in Florida and makes a delicious treat any time you can find good, ripe mangoes.

This Easy Thai Mango Cake recipe is one of my favorite cakes to make.

The flavor of the mango transports me instantly to the tropical heat of Thailand.

I love any recipe that brings some of that sunshine onto my table.

Mango Cake step by step

1. Pre heat the oven at 350 deg F/ 180 deg C Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan.

Cut and line the pans with parchment round at the bottom..

1. In a large bowl sift all dry ingredients. In another bowl place all liquid ingredients and sugar. Whip until the sugar granules are almost melted..

2. Now pour the liquid ingredients over the dry ingredients and whip until lump free. Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean..

3. Once done take it out of the oven. Let the cake cool for 10 minutes. Now run a butter knife around the circumference of the cake to release it..

4. Now invert the cakes on the cooling rack to cool completely. Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out..

5. Meanwhile While the.

6. Meanwhile mix the ingredients for pudding together into a smooth paste. Add more sugar if the mixture isnt sweet. In a non-stick pan cook the mixture on low heat stirring occasionally.Cook till it becomes thick..

7. Now Cut the cakes into half. spread some mango pudding over the first layer topping it with a layer of frosting. Repeat for all the layers..

8. Peel and cut a mango into half. Cut thin slices. Arrange the slices in a circle starting at the center to form a rose. Fill the icing bag with dual colour frosting and pipe swirls if desired. Refrigerate the cake at least 2 hours before eating..

9. Serve as it is.

I start by making a standard coconut cake using eggs, sugar, coconut (dried, oil and essence), flour, baking powder and salt.

A perfect balance of flavors that you will surely love.

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.

Upside down mango cake is different!