Mango cake. Recipe with photos step by step

Prepared by: Ira Samokhina

02/17/2018 Cooking time: 1 hour 30 minutes

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Mango sponge cake is a delicious homemade dessert for tea or coffee. It will look decent on the holiday table. It's eaten in no time - its taste is so divine.

Sponge cake with a simple recipe

It will take 90 minutes to prepare the dessert.

Cooking step by step with photos below.

Composition of ingredients

To prepare 8 servings of mango sponge cake you need to take:

150 g of premium flour;
4 mangoes;
500 g cream cheese;
6 chicken eggs;
250 g granulated sugar;
200 g butter;
0.5 tsp. baking powder;
1/4 tsp. vanillin.

Step-by-step cooking process

Instructions for making sponge cake:

Beat the chicken eggs one by one into a bowl, add sugar to them and beat thoroughly with a mixer at high speed until snow-white foam appears. Sift the flour into another container along with baking powder.
Combine the liquid mixture with the dry mixture and begin kneading the dough. Pour half of the dough into a round mold, preheat the oven to 160-170°C. Place the dough in the oven and bake the first biscuit for a few minutes. You can check its readiness with a toothpick. It should remain dry after the puncture.
Bake the second sponge cake in the same way. Cool the prepared cakes on a wire rack and cut in half.
The result should be 4 thin cakes. Place cream cheese and butter, granulated sugar, vanillin in a blender bowl and grind it all until smooth. Fill a pastry syringe with the finished cream and put it in the freezer. It should harden a little.
Wash the mango fruits in running water, peel them, and cut them into several slices. Place mango pieces in a blender bowl and puree. Spread the cakes evenly with mango puree, cover with buttercream and stack them on top of each other.
Coat the formed cake with the remaining cream both on top and on the sides. Decorate the dessert with the remaining fruit slices and put it in the refrigerator for 40 minutes. for cooling.

What can I add?

Cocoa powder, honey, powdered sugar, corn starch, vanilla extract, and red wine are added to the cake dough. In addition to mango, passion fruit, strawberries, pineapple, and apple are used to prepare the filling.

How to serve a dish

Mango cake (recipe described above) is served chilled whole or in portioned pieces. To decorate the dessert, you can make chocolate ganache.

Cake MA-MA

What's it about?

Ingredients

Dough ingredients

Eggs 220 GRAMS
Sugar 100 GRAMS
Vanilla sugar 20 GRAMS
Flour 120 GRAMS

Ingredients for impregnation

Filling ingredients

Mango puree 350 GRAM
Lemon juice 30 GRAMS
Sugar 90 GRAMS
Pectin NH 8 GRAM

Cream ingredients

Cream (33-35%) 500 GRAMS
Mascarpone 500 GRAM
Powdered sugar 150 GRAMS
Vanilla sugar 20 GRAMS

Ingredients for decoration

Italian mascarpone cheese perfectly complements any dish and gives it a unique creamy taste. India is considered the birthplace of mangoes; it is sunny and colorful, reflecting this in the juicy fruit. The combination of these two ingredients will amaze anyone and the author of the following recipe is no exception.

Cake “MA-MA” WITH MANGO and MAscarpone

We give the floor to Vladimir:

My wife and I have an eternal confrontation. She likes cakes on white sponge cake, with vanilla and lots of berries. I love chocolate desserts, with chocolate chocolate. Of course, it doesn’t come to a fight, but we defend our interests to the last ⠀ Well, this time the wife’s arguments turned out to be very convincing, so I had to give in and prepare this cake. Outside, it is surrounded by an army of staunch sugar soldiers, and inside, quietly hidden are Savoyardi vanilla cakes, soaked in milk syrup and generously covered with snow-white Mascarpone cream. Juicy and unusually aromatic mango fits perfectly here, turning out to be the missing piece of the puzzle in this sweet story ⠀ Today the opponent turned out to be stronger, but only the battle was lost, not the war.

Ingredients for the dough: ● Eggs - 220 g (4 pcs) ● Sugar - 100 g ● Vanilla sugar - 20 g ● Flour - 120 g

Ingredients for impregnation: ● Milk - 120 g ● Condensed milk - 80 g

Ingredients for filling: ● Mango puree - 350 g ● Lemon juice - 30 g ● Sugar - 90 g ● Pectin NH - 8 g

Ingredients for cream: ● Cream (33-35%) - 500 g ● Mascarpone - 500 g ● Powdered sugar - 150 g ● Vanilla sugar - 20 g

Ingredients for decoration: ● Savoyardi cookies - 200 g ● Strawberries - 200 g ● Mango - 200 g

1. For this we need mango puree. If you don’t have one, then use a blender to punch the ripe mango pulp into a homogeneous mass 2. In a saucepan, combine the puree and lemon juice, put on medium heat and heat 3. Meanwhile, combine the sugar with pectin and mix 4. Gently add the sugar mixture with a fine drizzle into hot puree, actively stirring the mass with a whisk 5. Bring the mixture to a boil, then boil for a few more minutes, and then remove from heat and let cool completely.

1. First, divide the eggs into yolks and whites. 2. Start beating the whites. When high foam forms, gradually add 70 grams of sugar. Beat until stable peaks 3. Now beat the yolks with the remaining sugar (30 g) and vanilla sugar. The mass should thicken considerably, lighten and increase in volume 4. Carefully mix ¼ of the whites into the yolks 5. Sift the flour on top. Mix with a spatula 6. In several stages, add the remaining whites into the dough. Gently mix with a spatula to maintain airiness 7. Form 4 circles with a diameter of 20 cm on a sheet of parchment, distributing the dough evenly. I fit 2 cakes on a baking sheet. Bake in an oven preheated to 200 for about 10-12 minutes.

1. While the cakes are cooling, prepare the cream. Whip cold cream until stiff peaks form 2. Then add powdered sugar, vanilla sugar and mascarpone. Beat at low mixer speed until smooth

To soak the cakes, combine milk with condensed milk in a saucepan and bring the mixture to a boil over medium heat. Let it cool

1. For this we need a sliding ring. Place the cake on the bottom and thoroughly soak it 2. Cut off the Savoiardi cookies from one end for stability and place them around the perimeter of the ring, forming a side 3. Spread the cake evenly with some of the cream, and distribute the mango filling on top. Cover with the second cake layer and repeat the procedure. This way we collect the whole cake. Place the finished cake in the refrigerator overnight

Remove the ring and decorate it as you wish. Bon appetit!

Source

With strawberries and mango

The dessert creation process will take 80 minutes.

Cake with mango and strawberries, recipe.

Preparation next.

Composition of ingredients

To prepare 8 servings of sponge cake, you will need:

500 g of premium flour;
200 g butter;
500 g strawberries;
1 large mango;
4 selected eggs;
1 tbsp. granulated sugar;
4 tbsp. l. drinking water;
1/2 tsp. soda;
1/4 tsp. vanillin.

Step-by-step cooking process

Algorithm for preparing sponge cake with strawberries and mango:

For the dessert base, combine flour, granulated sugar, baking soda and vanillin in a deep container. Take butter from the refrigerator, heat it in the microwave or leave it for a few minutes at a temperature of 20°C. Add soft butter to the flour mixture and rub it in with a fork.
Pour drinking water into the dough and knead the dough manually. Transfer the finished dough to a table sprinkled with flour, knead it a little, roll into a ball, wrap in cling film and place on the refrigerator shelf. The dough should be chilled for 30 minutes.
Remove the chilled dough from the refrigerator, remove the film and roll it out on parchment into a round piece, the thickness of which is 5-8 mm. Turn on the oven to preheat to 230°C. Place the base in a round baking dish and place in the oven for at least 15 minutes. Carefully remove the finished cake from the switched off oven, cool and place on a flat plate.
For the cream, mix eggs with granulated sugar in a blender. Add a small amount of fried flour to the resulting mixture. Pour the milk into a heat-resistant container, place on the stove and bring to a boil. Add boiling milk into the egg mixture in a thin stream, stirring continuously. Boil the cream over high heat, simmer for no more than 2 minutes. and remove from the stove.
Rinse the strawberries and mangoes under tap water, peel and cut into small pieces. Cover the cake evenly with custard, garnish with mango and strawberry pieces. Place the cake in the refrigerator for 15 minutes, cut into portions and take to the table with tea or coffee.

With passion fruit and tropical puree

It will take 120 minutes to prepare the maracuya and mango version of the cake.

Preparation next.

Composition of ingredients

The set of products is designed to prepare 12 servings of dessert:

Ingredients
For the biscuit	For interlayer	For cream
premium flour – 150 g	tropical puree – 200 g	cream cheese – 200 g
selected eggs – 5 pcs.	granulated sugar – 50 g	cream 30% fat - 300 ml
granulated sugar – 150 g	mango – 1 pc.	granulated sugar – 30 g
baking powder – 1/2 tsp.	passion fruit – 1 pc.
vanillin – 1/4 tsp.

Step-by-step cooking process

Mango cake (recipe supplemented with passion fruit and tropical puree) is prepared in this way:

Using a mixer, beat eggs and sugar at high speed in a high-sided bowl. It will take at least 10 minutes to whip. Sift flour and baking powder into egg mixture through a fine sieve. Mix the ingredients using a silicone spatula and knead the dough by hand.
Spread the prepared dough along the bottom of a mold with a diameter of 22-24 cm. Place the future biscuit in the oven, whose temperature is 180°C, and bake for 15-20 minutes. Place tropical puree in a small saucepan, add sugar, stir with a spatula and simmer over low heat. The mass should thicken a little.
Wash the fruits in running water, wipe with a dry towel, peel them using a knife or vegetable peeler, and cut into slices. Pour pieces of fruit into the thickened mass and stir well.
Place the cream cheese in a deep container, add the cream along with the sugar and beat gently. The result should be a creamy mass. Remove the baked sponge cake from the oven, cool on a wire rack and divide into 3 equal layers using a kitchen string.
Spread tropical filling on 2 cake layers and stack them on top of each other. Cover the last cake with the prepared cream and place on top of the rest. Cover the assembled cake evenly with the remaining cream on all sides and place in the refrigerator for at least 5 hours.

Description

Hello friends!
I invite all those with a sweet tooth to visit our delicious and homemade kulinaroman.ru! Today I want to tell you how to make Mango Passion Fruit Chocolate Cake. The “Mango Passion Fruit” cake was made at home and I’m sure you can make it too! The main guest of today's recipe is mango-passion fruit confiture. This is a tropical filling that can be used for more than just cakes. You can fill cupcakes, shortbread baskets, and even stuff macarons!

Mousse cake with jelly layer

The presented amount of ingredients will yield approximately 10 servings.

Composition of ingredients

To prepare a mousse cake with a jelly layer you need to take:

50 g almond flour;
10 g wheat flour;
70 g granulated sugar;
2 egg whites;
200 ml orange juice;
200 g mango puree;
15 g gelatin;
170 ml cream 33% fat;
1/4 tsp. table salt.

Step-by-step cooking process

Stages of preparing mousse dessert:

Beat the whites together with salt with a submersible blender, add 50 g of sugar to them and continue beating until a strong foam appears. Add almond flour into the protein mixture in small parts, and then wheat flour. Mix the ingredients carefully with a spoon.
Line the bottom of the baking sheet with parchment paper and spread the finished dough on top. Heat the oven to 160°C, place a baking sheet with dough in it and bake the cake for 10-15 minutes. Remove the baked sponge cake from the oven, cool slightly and cut to form a cake with a diameter of 16 cm.
Place 7 g of gelatin in a bowl, pour cold water over it and leave until it swells. Fill the saucepan with orange juice and place on the stove. Add 20 g of sugar to the orange juice, stir and boil, increasing the heat to maximum. Add the swollen gelatin to the boiling mixture and stir until it is completely dissolved.
Turn off the heat and cool the resulting mixture. Cover a springform pan with a diameter of 16 cm with several layers of cling film.
Make a small hole in the film and pour in the juice in a thin stream. Place the form with the juice in the freezer and leave until completely hardened.
Rinse the mango under tap water, remove the peel, place in a blender bowl and grind to a puree. Soak the remaining gelatin in cold water until it swells. Place the mango puree into a saucepan, place on the stove and boil. Add gelatin to the boiling puree, stir thoroughly and cool, leaving on the table for a few minutes.
Whip the chilled cream until stiff foam in a cold bowl and pour it into the mango puree, stirring gently. Fill the round mold with half of the prepared mousse. Place a jelly layer on top, brush it with the remaining mousse and cover with sponge cake.

Place the dessert in the freezer and keep it there until it hardens.

With chocolate icing

Dessert preparation time: 10 hours.

Composition of ingredients

List of ingredients for making 12 servings of mousse cake:

1 prepared sponge cake;
100 ml milk;
200 ml cream;
250 g mascarpone;
3 egg yolks;
1 large mango;
0.5 papaya;
32 g gelatin;
100 ml condensed milk;
150 g dark chocolate;
150 g invert syrup;
100 g sugar;
15 g vanilla sugar;
75 ml of clean water.

Step-by-step cooking process

Mango cake (recipe supplemented with chocolate glaze) is prepared as follows:

Pour milk into a saucepan, place it on the stove and heat.
Pour gelatin (10 g) with cold water, leave on the table until it swells, and squeeze. Combine egg yolks with 70 g of sugar. As a result, a homogeneous mass should emerge. Gently pour the warm milk into the egg mixture, stirring with a spatula. Place the mixture on the fire and simmer until it thickens. Finally, add vanilla sugar and stir.
Remove the mousse from the heat, add prepared gelatin and mix thoroughly. Put mascarpone into the mousse, beat it with a mixer and cool. Separately, whip chilled cream (100 ml), add it to the mousse and mix. Take a round silicone mold or split ring and fill it with creamy mousse. Place the workpiece in the freezer and keep there for at least 2 hours.
Wash the papaya and mango, remove the peel, cut into slices and grind to puree in a blender. Pour 30 g of sugar and 10 g of gelatin, pre-soaked in cold water, into the fruit puree. Cool the remaining cream, beat with a mixer until a strong foam forms, pour into the mixture and mix.
Remove the frozen pastry from the refrigerator and pour the cooled fruit mousse over it. Place the biscuit on top and gently press it in. Place the formed cake in the freezer and leave it there overnight. In the morning, take out the dessert, carefully remove it from the mold and place it on a flat dish.
To make the glaze, combine invert syrup, sugar and clean water in a saucepan. Place the mixture on the stove, boil and heat to a temperature of 103°C. Soak the remaining gelatin in a bowl, leave until it swells and squeeze out. Break the dark chocolate into several pieces, place in a plate, pour over condensed milk and mix thoroughly. Put gelatin into the chocolate mass, pour in hot syrup and mix well.
Beat the chocolate icing using an immersion blender, cover with cling film and cool to 32°C. Place a sheet of parchment on the table, place a wire rack on top, place the cooled cake on it and pour chocolate glaze over it.

Place the cake on a flat dish, decorate with raspberries and blueberries, cut into portions and bring to the table.

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the mango, remove the pit and grind the pulp in a blender to puree.

Step 2

Add 3 yolks, sugar and lime juice, a pinch of salt to the mango, beat everything lightly.

Step 3

It is better to cook in a thick-bottomed saucepan over low heat with constant stirring. Place the whole mixture on the fire and cook for 15 minutes, stirring, until thickened. Remove from heat and add butter, stir and place in jars. Cool. Store in the refrigerator for no more than 1 week.

Illustrations for the material: Photo of the user, author of the recipe

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COMMENTS

With cottage cheese, banana and white chocolate

It will take approximately 2 hours to prepare the dessert.

Preparation next.

Composition of ingredients

List of ingredients for making the cake:

300 g mango puree;
220 g banana puree;
125 g nuts;
135 g powdered sugar;
6 egg whites;
160 g granulated sugar;
620 ml cream with fat content from 33%;
30 g almond flour;
180 g cottage cheese;
120 g white chocolate;
10 g corn starch;
1 tbsp. l. lemon juice;
18 g instant gelatin.

Step-by-step cooking process

Mango cake can be prepared according to this recipe as follows:

Cool the whites in the freezer, beat with a mixer until stiff, add 70 g of sugar and continue beating until it dissolves. The end result should be a shiny and smooth mass. Peel the nuts and grind them in a blender or coffee grinder. Mix the chopped nuts with almond flour, sift through a sieve into the protein mixture and mix thoroughly.
Line a round pan with parchment, place half of the dough in it and place in the oven at 150°C for 25 minutes. You can check the readiness of the biscuit by pressing. If it springs back, then you need to get it out. Bake the second cake in the same way. Remove the finished cakes from the parchment and cool on a wire rack for 5-10 minutes.
Soak 10 g of gelatin in cold water and wait until it swells.
Place the swollen gelatin in a small saucepan, put it in a water bath, heat it up, put 4 tbsp in it. l. mango puree and mix thoroughly. Combine the prepared mixture with the remaining mango puree using a mixer.
In a separate bowl, beat 80 cottage cheese with a mixer with 70 ml cream and 2 tbsp. l. sugar until fluffy. Add the curd mass along with the whipped cream to the mango puree and mix well. Take a springform pan with a diameter of 22 cm, line it with a parchment sheet, lay out the cake layer, put mango mousse on top and spread it over the entire surface with a spatula.
Cover the mousse with the last cake layer, press down a little and place in the refrigerator for 1 hour. Add lemon juice to the banana puree and stir. Soak gelatin in chilled water, mix 80 g of cottage cheese with 70 ml of cream and 2 tbsp. l. Sahara. Add the gelatin along with the creamy curd mass to the banana puree and mix thoroughly.
Using a mixer, beat 280 ml of cream, pour it into the fruit puree and stir well. Remove the dessert from the refrigerator, cover with banana mousse and place in the freezer for at least 15 minutes. After hardening, remove the cake from the oven and coat with the remaining mango mousse.
Place the formed cake on the refrigerator shelf and leave there overnight. Before serving, decorate the dessert with pieces of fresh fruit, melted white chocolate and bring to the table.

The best recipes in the section “Desserts with fruits”

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Show all comments (91)

Vika, thank you for such a delicate dessert! I would have removed either the cream or the whites and made half the amount, it would have been 4 glasses. I only put 2 tbsp of sugar, 1 tbsp for the whites and 1 tbsp for the mango, but in vain... It turned out very sweet, I should have taken your remark into account..! The mango was already sweet

Answer

AnCoLia

Marish, thank you for the beautiful report.

or squirrels

Yes, it is quite.

I only added 2 tbsp sugar

Yes, you need to be careful with sugar so as not to overdo it. Thank you for preparing it!

Answer

SmMasha

Mashun, it turned out great! Your glasses are so tall, I'm glad you liked them

Answer

With apricot jam

Mango and apricot jam cake can be prepared in 45 minutes.

Composition of ingredients

To prepare 10 servings of dessert you will need:

3 baked cakes;
150 g apricot jam;
3 medium mangoes;
180 ml cream with a fat content of 33%;
300 ml milk;
5 tbsp. l. powdered sugar;
250 g dark chocolate;
100 g chocolate cookies;
18 g gelatin.

Step-by-step cooking process

Mango cake (recipe supplemented with apricot jam) can be prepared according to the following scheme:

Boil milk in a small saucepan and dissolve gelatin in it.
Remove the resulting mixture from the stove, cool slightly and beat with a mixer until it forms a stable foam. Using a mixer, beat the cream with the powdered sugar until stiff peaks form. Add milk mass to the mixture and mix well. Cover the soufflé with film, place in the refrigerator and leave there until slightly thickened.
Wash the mango under tap water, remove the skin using a knife or vegetable peeler, place on a cutting board and cut into thin slices. Place a split ring on a large flat plate.
Place the cake inside the ring, cover it with a small amount of apricot jam, put a little soufflé on top and place in the refrigerator for 7 minutes. Cover the cooled dough evenly with mango pieces and return to the refrigerator for another 10 minutes. Do the same with the second cake.
Place the frozen pieces on top of each other and cover with the last layer of cake. Break the dark chocolate into several pieces, place in a water bath and heat until it is completely melted. Crush the chocolate cookies with a rolling pin and sprinkle them over the cake. Place the dessert in the refrigerator, keep it there for 3-4 hours, garnish with fresh berries and bring to the table.

Step-by-step recipe with photos

Leave 1/4 of the mango for serving, beat the rest with a blender into a puree.

Add ricotta to it. Beat again.

Soak gelatin in orange juice. Then heat, stirring, until dissolved. Add to our mango-curd cream. Mix.

Beat the whites until stiff peaks form. Add sugar to taste, or you can add it to puree. Gently fold the whipped egg white into the cream.

Place in bowls (I got enough for 2) and put them in the refrigerator for 5 hours (I got enough for 3). Serve garnished with mango slices, kiwi cubes and mint to taste. Bon appetit))

Pancake cake with mango

It will take 30 minutes to prepare the mango pancake cake.

Preparation next.

Composition of ingredients

To prepare 8 servings of dessert, you need to take:

150 ml milk;
1 large mango;
75 g wheat flour;
2 selected chicken eggs;
1 tbsp. l. powdered cocoa;
1 tbsp. l. powdered sugar;
1 tbsp. l. refined vegetable oil;
100 g curd cheese;
3 tbsp. l. granulated sugar;
9 g gelatin;
200 ml cream with fat content from 33%;
3 tbsp. l. Sahara;
1/2 lemon;
1/4 tsp. table salt.

Step-by-step cooking process

Stages of preparing pancake cake:

Pour milk into a saucepan, beat in 2 selected eggs, add wheat flour and mix with a whisk. Add table salt, granulated sugar, refined vegetable oil, cocoa powder into the dough and mix thoroughly.
Bake 5 pancakes in a deep frying pan.
Place gelatin (4.5 g) in a container, add 100 ml of cold water and leave until it swells. Cool the cream in the freezer, add sugar and beat it all to a stable foam with a mixer. Add curd cheese to the mixture and beat with a mixer until smooth.
Rinse large mangoes in running water, dry with a dry towel, peel, cut into pieces, place in a blender bowl, add lemon juice and puree. Combine the curd cream with mango puree using a mixer. Heat the remaining gelatin until dissolved in a water bath, cool, add to the cream and mix well.
Take a mold with a diameter of 20 cm, place a pancake in it, spread the cream evenly on top, put a second pancake and alternate layers until the ingredients run out. The last layer should be a pancake. Place the formed cake in the refrigerator and leave there for 4 hours.
Place the chilled dessert on a flat dish, sprinkle with powdered sugar and serve. For decoration you can use berries, fruits or coconut flakes.

It is recommended to additionally decorate the mango cake with mint sprigs. In the recipe, sugar can be replaced with natural honey. For dessert, it is best to choose a fruit whose shape is similar to a baseball.

Nutritional and energy value:

Ready meals
kcal 5363 kcal	proteins 72.1 g	fat 374.5 g	carbohydrates 477.8 g
Portions
kcal 446.9 kcal	proteins 6 g	fat 31.2 g	carbohydrates 39.8 g
100 g dish
kcal 265.5 kcal	proteins 3.6 g	fat 18.5 g	carbohydrates 23.7 g