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Let us know which one you tried and how it came out! :)
MANGO CAKE
Source: ABC, Darwin
Mangos
1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons bi-carb soda
1/2 cup sultanas
1 cup plain flour
1 cup self-raising flour
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup fresh mango chopped
Put mango in a blender to give 1 1/2 cups of puree
Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted
Add bi-carb soda and sultanas, stir well and cool slightly
Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well
Pour into a greased and floured 20-23cm tin and bake for approx. 1 hour at 175 degrees C
Once cooked, allow cake to cool and ice with lemon icing
* Sultanas can be substituted with currents or raisins, also about 1/2 cup of walnuts or almonds can be added.
MANGO YOGURT CAKE
Source: Cooking with BJ/Contact Pakistan
FOR THE BASE:
2 cups crushed digestive biscuits
3 tbsp. butter or margarine, melted
FOR THE FILLING:
2 (400g) yogurt
1/4 cup fresh cream
250g fresh mango pulp
4 tbsp. sugar
finely grated rind and 1 tsp. lemon juice
1 (3 oz) pkg. mango flavor jelly (such as jell-o brand)
15ml (1 tbsp) powdered gelatin
1 cup whipped cream
TO DECORATE:
Assorted fresh fruits such as, Mango, straw berries, kiwi, grapes, or pineapple
Grease a 20 cm (8 inch) spring-release cake tin. To make the base, stir the crushed biscuits into the melted butter and mix well. Press the mixture over the base of the prepared tin. Chill to set while making the filling.
To make the filling; hang the yogurt in a muslin cloth for 2 hours.
Boil 1/2 cup of water and add jelly, gelatin and sugar, cook over low heat until sugar is dissolved. Set aside to cool but not set.
Beat the strained yogurt with fresh cream until smooth. Add the cooled jelly mixture to the cream and yogurt mixture and beat continuously for 1-2 minutes.
Fold gently mango pieces, lemon rind, mango essence and whip cream to the mixture.
Pour into the tin and level the surface. Chill for at least 6 hours until set. Remove cheesecake from tin and decorate with fresh fruit
POGO CAFÉ MANGO CAKE
Adapted from source: Vegan Campaigns
FOR THE CAKE:
12 oz (340g) self raising flour
1 heaped dssp soya flour
1 heaped dssp corn flour
21/2 tsps baking powder
6 oz (170g) margarine
1 cupful of castor sugar
6 dssps of mango puree
12 fl oz (340ml) soya milk
MANGO ICING 1 (MIDDLE):
4.5 oz (125g) firm tofu
2 dssp mango puree
2 tsp golden syrup
1/2 tsp vanilla essence
MANGO ICING 2 (TOP):
2 oz (55g) margarine
6 oz (170g) icing/caster sugar
1 oz (30g) cornflour
4 generous dessert spoons mango puree
1 tsp vanilla essence
First make the cake: preheat the oven to 175 degree C/350 degree F/Gas Mark 4.
Sift the flour, soya flour, corn flour and baking powder and mix together.
Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick or it will not rise much.
Grease two cake tins with margarine and dust with flour. Pour in cake mixture.
Bake for approx 30 minutes or until a knife comes out clean. Leave until completely cold.
To make the mango icing for the middle, simply blend all ingredients together until smooth.
To make the icing for the top, put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).
Finally sandwich the cakes together with the mango icing 1, and spread mango icing 2 over the top. If you don’t want to make both icings, double the recipe for mango icing 1 and use on the top and in the middle.
MANGO CAKE WITH CREAMY TOFU FROSTING
Adapted from source: Vegetarian Journal, 7/1/2003, Dieterly, Lois
Serves 12
Non-stick vegetarian cooking spray
3/4 cup vegan soy margarine
1 1/4 cups maple syrup
1 teaspoon vanilla
4 1/2 cups unbleached white flour
1 1/2 Tablespoons baking powder
1 teaspoon salt
2 1/2 cups mango juice*
Creamy Tofu Frosting (optional, recipe follows)
coconut sprinkled on top (optional)
Preheat oven to 350 degrees F. Spray a 9x13-inch cake pan with non-stick cooking spray.
In a bowl, allow margarine to soften to room temperature or soften in microwave. (If you cannot find soy margarine, any vegan margarine will work.) Do not melt. Slowly add maple syrup and beat until light and fluffy. Add vanilla and mix.
In another bowl, combine flour, baking powder, and salt. Mix to combine. Alternately add flour mixture and mango juice to maple/ margarine mixture. Mix well.
Pour into prepared pan and bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Allow cake to cool completely before frosting.
Frosting suggestion: Creamy Tofu Frosting (recipe follows) with coconut sprinkled on top
*Mango juice is available at most health foods stores and some grocery stores. If you cannot find it in your area, any fruit juice may be substituted, depending on your taste. Be sure that whatever you choose is 100 percent juice to make a more natural, healthy cake.
CREAMY TOFU FROSTING
(Serve 12)
1 1/2 boxes silken tofu (18 ounces)
1/2 cup maple syrup
1 1/2 teaspoons vanilla
Blend all ingredients together in a food processor until smooth. Refrigerate overnight before using to allow tofu to set.
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