You need the fresh fruit for the texture and the intensely flavorful alphonso mango puree to round off that unbeatable mango flavor. A fresh cream cake without those mango layers will be rather unexciting. That, with the layers of whipped cream and soft sponge cake is simply magical. This mango cake recipe nicely combines fresh and juicy mangoes with layers of alphonso sauce. There is absolutely nothing like that mango flavor and you need it for this cake! However, they are easily available frozen and canned at Indian grocery stores and online. For three years I have been wanting to share this mango cake recipe!Īlphonso mangoes, known as the king of Mangoes in India, are an intensely flavorful fruit that are not commonly found in the US market. Trust me, I grew up in a home surrounded by 16 mango trees. By far, the most flavorful and best mangoes come from India. I have a secret trick for this cake and that comes from India. We love fresh fruit treats such as this Mango Chia Smoothie Bowl, Falooda and Pineapple Cupcakes with Whipped Cream. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of.
Pour the mango pulp into the centre, allowing it to drip down the sides. Pop the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Take the first cake, with the fruit side facing upwards, and arrange on a serving dish. Keep whisking until you have a really stiff, pipeable buttercream. When chilled, whisk the custard mix, then add a good tablespoon of butter at a time, whisking after each addition. Transfer to a large bowl, cover with clingfilm and leave to cool, then chill in the fridge. Pour the mixture back into the pan and heat gently until it all thickens into a really thick custard that coats the back of the spoon. In a steady stream pour in the hot milk mixture, making sure to stir all of the time. Now add the egg yolks to a bowl with the cornflour and whisk. As soon as it just comes to the boil, take off the heat and mix, making sure the sugar has melted. Meanwhile, make the buttercream by adding the milk to a saucepan with the sugar.
Take the cakes out and leave in the tins to cool for 15 minutes, then turn out and leave to cool completely. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Pour the mixture into the tins and tap the tins a few times on the work surface to level off the top. Pop the yoghurt into a large mixing bowl along with the sugar, eggs, flour, baking powder and salt and mix until you have a smooth, shiny cake batter. The cake is an all-in-one method, so really easy. Add the mango in some sort of orderly fashion, straight on top of that coconut. Toasting it will enhance the flavour (untoasted coconut is no different to the wood chip shavings I lay out for my rabbit). Toast the coconut in a small pan until it is golden and sprinkle into the bases of the cake tins, making sure to evenly distribute it. Line the bases and grease two 20cm deep round cake tins.
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