Fresh Mango Cake
This mango cake is bursting with fresh mango flavour! Made with simple ingredients, it is a show stopper and truly tastes as good as it looks. Since mango is the real star of this cake so make sure to pick some good, sweet ripe ones. Mangos add a beautiful pop of colour, incredible flavour, and a healthy boost of nutrients to the cake.
We just love mangos in our family and are thankful to get a bountiful this year to satisfy our craving!
It might look like a daunting process, preparing this mango cake isn’t difficult at all, and can easily be made at home.
This beautiful and tasty cake is a perfect summer dessert but can also be enjoyed year-round.
Here is how I made this Fresh Mango Cake
For the sponge ( https://myculinarysaga.com/classic-sponge-cake/)
150g or 2/3 cups of softened butter
150g or 2/3 cups caster sugar
150g or 1 1/3 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla essence
3 large eggs
For the Buttercream (https://myculinarysaga.com/classic-buttercream-recipe)
140g butter, softened
280g icing sugar
2-3 tbsp milk
1tsp vanilla extract
2 ripe mangoes, diced and mashed
To make the cake:
- Preheat the oven to 180°C. Grease two 6inch round tins with butter or cooking spray.
- Cream the butter and the caster sugar in a large mixing bowl.
- Crack the eggs one at a time and then add them to the bowl.
- Add the vanilla essence. On slow speed, beat for 2 minutes until smooth.
- Then add flour and baking powder sifted together in small additions. The mixture should be soft & airy enough to drop off the beaters when you lift them up.
- Pour the mixture into the prepared tin and level the surface.
- Place in the oven and bake for 25-30 minutes at 170 degrees C.
- The cake is ready when they are risen and should spring back when lightly pressed. Cool for about 5 minutes before loosening the edges with a knife.
- Remove the cooled cake onto a rack.
- When the cake is cold, remove the lining papers and invert the cake onto a plate.
To make the frosting:
- Beat the butter in a large bowl until soft.
- Add half of the icing sugar and beat until smooth at a low speed, to begin with. Cover your bowl with a cloth if you want to avoid your kitchen countertop with sugar all over.
- Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. I used 2.5 tbsp in all.
- Transfer to a piping bag and use a spatula to frost your cakes
To assemble the cake:
- Place 1 cake on a plate and spoon over some buttercream to create a layer of about 1/2 to 1-inch in thickness around the edges. Fill the center of the cake with half of the diced mango.
- Gently set the second cake on top. Using a flat frosting spatula, cover the entire cake with the remaining butter
- Decorate the top with the remaining fresh mango. Chill until ready to serve. Enjoy! I decorate mine with some white chocolate shards on the sides.
You can assemble the cake up to four hours in advance and store it in the refrigerator for up to two days before serving.
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Love & Hugs,