Introduction
Mango Milk Cake is a delightful dessert that beautifully combines the flavors of ripe mangoes with a soft and moist cake texture. This recipe is perfect for summer gatherings or any occasion where you want to impress your guests with a tropical-inspired treat. The cake is not only delicious but also visually appealing, making it a great centerpiece for your dessert table.
Detailed Ingredients with measures
– All-purpose flour: 1 ½ cups
– Baking powder: 1 teaspoon
– Baking soda: ½ teaspoon
– Salt: ¼ teaspoon
– Unsalted butter: ½ cup, softened
– Granulated sugar: 1 cup
– Eggs: 2 large
– Mango puree: ¾ cup
– Milk: ¼ cup
– Vanilla extract: 1 teaspoon
– Fresh mango chunks: for topping
– Whipped cream: for decoration
Prep Time
The preparation time for this Mango Milk Cake is approximately 20 minutes, allowing you to get the ingredients ready and mix them up before baking.
Cook Time, Total Time, Yield
The cooking time for this cake is around 30 minutes. In total, the entire process from prep to serving will take about 50 minutes. This recipe yields one 9-inch cake, which can serve approximately 8 to 10 people. Enjoy this delightful treat at your next gathering and make your summer occasions even more special!
Detailed Directions and Instructions
Preparing the Mango Puree
To begin, peel and chop ripe mangoes and blend them until smooth. Strain the puree through a sieve to remove any fibrous bits. Set aside the smooth mango puree for later use.
Baking the Cake
Preheat your oven to 180°C (350°F). Grease and line two round cake pans with parchment paper. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate the mango puree followed by vanilla extract.
Combining Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined. Ensure there are no lumps but do not overmix.
Baking the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Making the Frosting
While the cakes cool, prepare the frosting by beating together cream cheese and butter until smooth. Gradually add powdered sugar and continue to mix until well combined. Finally, fold in a small amount of mango puree for flavor and color.
Assembling the Cake
Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top and add a layer of mango puree. Place the second layer on top and cover the entire cake with remaining frosting.
Decorating the Cake
To decorate, you can use additional mango pieces, fresh mint leaves, or edible flowers on top of the cake for an attractive finish.
Chilling and Serving
Refrigerate the assembled cake for at least an hour to allow the frosting to set. When ready to serve, slice the cake and enjoy the delightful mango flavor.
Notes
Choosing Mangoes
It is important to select ripe and sweet mangoes for the best flavor in the cake.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to add coconut milk in place of regular milk for a tropical twist, or incorporate chopped nuts for extra texture.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an enhanced dessert experience.
