Sometimes, I read a recipe and it is love at first sight. It might be that the recipe has rave reviews, or a beautiful picture accompanying it, or that it contains ingredients or combinations of ingredients that I haven't seen before. In the case of the mango cake, it was all three. As soon as I saw Biren's cake on Pinterest, I knew I had to make it. First of all, it's a quick bread (read: it's easy to make), but the addition of the cream cheese frosting dresses it up into a cake fancy enough for a dinner party. Which is exactly what I needed a few weeks ago.
If I make this cake again, I think I'll add some shredded coconut to the batter. Mango and coconut go so well together, and the mango flavor in the cake was quite subtle. Coconut might help bring it out, and would give it an even more tropical flare.
If I make this cake again, I think I'll add some shredded coconut to the batter. Mango and coconut go so well together, and the mango flavor in the cake was quite subtle. Coconut might help bring it out, and would give it an even more tropical flare.
Recipe for Mango Cake with Cream Cheese Frosting
From Roti n Rice
Makes 1 9 x 5 inch loaf.
Ingredients
For the cake:
1-3/4 cups flour
1 tsp powder
1/2 tsp baking soda
1/2 cup (one stick) butter
2/3 cup sugar
2 large eggs
1/2 cup milk
3/4 cup mango puree*
For the frosting:
8 oz (225 grams) cream cheese
2 tbsp butter, softened
1 tsp vanilla
3/4 cup powdered sugar
Dried sweetened mango, for decorating
Instructions:
Grease and lightly flour a 9 x 5 inch loaf pan. Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine flour, baking soda, and baking powder.
In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Beat in eggs. Add in flour mixture, mango puree, and milk. Stir with a spatula until just combined.
Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
In a large bowl, beat cream cheese, butter and vanilla until light and fluffy (about 2 minutes). Gradually beat in powdered sugar until smooth and creamy, another 2 minutes. Frost cake and top with dried mango slivers.
*Mango puree is an unusual ingredient. I found it unsweetened in the frozen section at Global Foods Market. There was also a canned version, but it had a lot of added sugar.
From Roti n Rice
Makes 1 9 x 5 inch loaf.
Ingredients
For the cake:
1-3/4 cups flour
1 tsp powder
1/2 tsp baking soda
1/2 cup (one stick) butter
2/3 cup sugar
2 large eggs
1/2 cup milk
3/4 cup mango puree*
For the frosting:
8 oz (225 grams) cream cheese
2 tbsp butter, softened
1 tsp vanilla
3/4 cup powdered sugar
Dried sweetened mango, for decorating
Instructions:
Grease and lightly flour a 9 x 5 inch loaf pan. Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine flour, baking soda, and baking powder.
In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Beat in eggs. Add in flour mixture, mango puree, and milk. Stir with a spatula until just combined.
Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
In a large bowl, beat cream cheese, butter and vanilla until light and fluffy (about 2 minutes). Gradually beat in powdered sugar until smooth and creamy, another 2 minutes. Frost cake and top with dried mango slivers.
*Mango puree is an unusual ingredient. I found it unsweetened in the frozen section at Global Foods Market. There was also a canned version, but it had a lot of added sugar.
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