Mango Almond Cake Recipes

MANGO-ALMOND CAKE

Mango-Almond Cake image

Make and share this Mango-Almond Cake recipe from Food.com.

Provided by katew

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

2 mangoes, peeled
2 cups ground almonds
1/2 cup sugar
5 eggs
1 teaspoon baking powder

Steps:

Puree mangoes till smooth and you have about 2 cups of puree.
Place almonds, sugar and baking powder into food processor.
Combine well then pour in puree, blend well.
Add eggs one at a time.
Pour batter into greased 20 cm cake tin.
Bake 180 C for 1 hour.
Cool in tin for 10 minutes.

Nutrition Facts : Calories 224.2, Fat 12, SaturatedFat 1.6, Cholesterol 93, Sodium 72.8, Carbohydrate 24.5, Fiber 3.4, Sugar 20, Protein 7.7

MANGO-ALMOND COFFEE CAKE

Mango-Almond Coffee Cake image

We're serving up a new twist on traditional coffee cake by packing ours with ripe mangos and plenty of almonds, making for a deliciously fruity treat that comes together in about an hour.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h20m

Yield 9

Number Of Ingredients 16

Ingredients

1/3 cup Gold Medal™ all-purpose flour
1/3 packed dark brown sugar
1/3 cup old-fashioned oats
1/3 cup chopped slivered almonds
1 teaspoon ground cinnamon
1/4 cup cold butter, cut into small pieces
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup cold butter, cut into small pieces
1/2 cup milk
1/2 teaspoon almond extract
1 egg, slightly beaten
3/4 cup chopped (1/4 to 1/2-inch pieces) ripe mango (from 1 medium mango)

Steps:

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 0 g

MANGO ALMOND ICEBOX CAKE

Mango Almond Icebox Cake image

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

Steps:

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

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