It is rainy outside and I feel like baking! So I got to experimenting with a Bundt cake. My inspiration is the mango. These very misunderstood and sometimes bossy fruit are easy to bake. In fact, their fiberous texture allow them to make baked goods very moist. Much like an apple the mango is also a perfect fruit to add to cakes! This recipe is so simple and is really what I like to call a toss and throw recipe.
Mango Cake with Cream Cheese Frosting
1 yellow cake mix (no pudding)
1 small package mango jello
4 large eggs
3/4 cup canola oil
3/4 cup unsweetened mango juice
1 tablespoon lime juice
2 cups powdered sugar
3 ounces cream cheese, softened
1 teaspoon vanilla paste
3 tablespoon mango puree
Preheat oven to 350 degrees. Spray the Bundt pan well with non stick cooking spray.
In a medium sized mixing bowl mix together the yellow cake mix, jello, eggs, oil, lime juice and mango juice for 2 minutes with an electric mixer. Scrape sides half way through. Pour cake mix into the Bundt pan and place in the hot oven. Bake for 45 minutes or until cake is lightly browned on top and toothpick comes out clean when inserted into the middle. Remove from oven and then invert cake onto parchment. Place the baking pan over the top….This allows it to steam while cooling. My secret for moist cakes!
To make the frosting mix together the cream cheese, powdered sugar, vanilla paste and mango puree. Thin it till you can pour it over the cake but not to thin that it does not stick to the cake. Serve~!
Mango Colada Sorbet
1 cup cream of coconut (found in the cocktail section)
3 cups mango juice
1/2 cup mango puree
Place all of the ingredients in a bowl and whisk together. Pour into you ice cream container and process as normal. Place in airtight plastic containers and store in the freezer to firm up!