Summers are surely heaven for sweet lovers because there are never enough mangoes to eat. In such a mango season, you can try making fresh mango juice at home, mango milkshakes, and mango dessert recipes that can satisfy your mango cravings perfectly.
Today, let’s make together a delicious mango cake recipe that will make your summers a lot more fun!
You might’ve heard of other mango recipes that sound right with the season. There might be a list of mango juices you might’ve thought of trying or mango iced teas that are a part of your summer evenings. However, this mango cake recipe might seem a little out-of-the-box idea to you but it is definitely worth a try.
It is a combination of mango sponge cake, layered with mango juice crush and whipped cream frosting that is definitely a treat for anyone who is a sweet lover.
So let’s get started and create together the most gooey, and delicious mango cake with creamy mango juice dripping off its every bite.
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Fresh Mango Glazed Cake
Ingredients
For the sponge cake
- 2 eggs
- 2 tsp mango essence
- 1 pinch salt
- 125 grams powdered sugar
- 50 ml vegetable oil
- 60 ml milk room temperature
- 175 grams cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
For the frosting
- 300 ml whipping cream chilled
- 1 tsp corn starch
- prepared mango crush
- 2 mango sliced
Mango crush
- 1 cup mango puree
- 1/2 cup water
- 1/3 cup sugar
Instructions
- Prepare your cake mold by greasing the pan and adding butterpaper.
- Once that is set, take a bowl and break in 2 eggs, 1 pinch salt and 2 tsp mango essence and beat or whisk it together a little.
- Add 125 grams powdered sugar and keep beating it until fluffy.
- Pour 50 ml vegetable oil and 60 ml milk to the batter.
- Now sift the 175 grams cake flour into the bowl with the 2 tsp baking powder and the 1/2 tsp baking soda.
- Try adding it in portions. Gently whisk it to combine the flour with the wet batter.
- Assemble your cake batter in the pre-greased mold and put it in a preheated oven/pan for 40-50 minutes.
Instructions for mango crush
- Take 2 sliced mangoes and blend them making a cup of mango puree.
- Bring 1/2 cup water to a boil, add 1/3 cup sugar and bring it to a boil.
- As it boils, switch it to a medium-low flame, add 1 cup mango puree and keep cooking it on a low flame gradually until it thickens
- Cut 2 mangoes in cubes for later use in the cake decor
Instructions for the frosting
- Take 300 ml whipping cream and beat it until it thickens to form soft peaks. Add 1 tsp corn starch to retain the thickness of the heavy cream.
- Keep beating till stiff peaks appear. Refrigerate until it cools down.
Assembling the cake
- Cut the cake into 3 layers, place a little frosting at the bottom and a cake layer.
- Add another layer of frosting making a boundary. Then add prepared mango crush in the center. Top it off with chopped mango cubes and repeat the process.
- Add some cold milk or mango juice to all the layers to moisturize them. Cover it with frosting decorating with mango crush and mango cubes.
Notes:
- Always check your cake with a toothpick (or a skewer) to see if it is properly cooked before taking it out of the oven as once you disrupt the temperature, it is hard to bake it again to make it perfect.
- Make sure to grease and prepare the cake mold before preparing the batter.
- If you don’t have the mango essence or if you want to enhance the taste of your mango cake recipe, you can add a few tablespoons of mango juice as well.
- Make sure to properly refrigerate your whipped cream before using it.
- Make sure to start decorating the cake layers once it is fully cool.
- After covering all your cake’s layers and outsides in the frosting, make sure to refrigerate it until the cream sets on the cake properly.
- Cut your beautiful mango cake recipe and serve it cold after lunch or dinner.
yummiest recipe ever!!!
Delicious recipe! Explained in detail. I’m gonna try this out.