Taste your mango and if it tastes sweet and good (not overly ripe), you shouldnât have any issues with it lasting until the next day. Hi Natasha! The topping is best served the day it is made – as it will be most vibrant in color. This will help set the cream. Welcome to my kitchen! I made this cake. Thaw mango overnight in fridge or defrost mango in microwave, as needed. Some mango slices brown faster than others, especially if they were already very ripe. Tastes awful Thank you for sharing that feedback with us, Crytiva. Everyone wanted seconds and complained that I should have made more than one!! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Wow! Hi Che, it can help to Squeeze a bit of lemon juice over the freshly sliced mango. To achieve correct flour quantity. I was wondering whether I should cut down the amount of sugar in the cream cheese or the sponge cake to tone down the overall sweetness. Thanks. If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. Does Pumpkin Pie Need to be Refrigerated. I was wondering is that too sweet for the frosting? Add sugar, lime juice, and egg yolks to pot and whisk. Could you please let me know which manhos are better for this recipe, the round ones(sweeter) or the longer ones(sour)? I only figured out after i baked. Will definitely be making it again – in fact, I got many requests at the party to make it for other special occasions. Each component of the recipe was delicious – the puree was so good I ate the leftover with a spoon and thought, why don’t people just serve mango puree for dessert, the frosting was just sweet enough without being oversweet. 1/2 tsp baking powder, 1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Thank you so much for this recipe Natasha. Well I tried with the peaches and they were hard with no flavor (after a week of ripening them) so I made your strawberry cake instead! The cake itself wasn’t very good what could i have done wrong? If you experiment, please let me know how you like the recipe. Peel back parchment paper right away. You’re welcome! Place the first sliced cake layer on a platter and spread with 1/2 cup mango purÃ©e. it is very hard to use& find recipes. In the bowl of aÂ stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. You will definitely want to use fresh on top though. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping. Run a knife or thin spatula around edges to loosen and invert onto wire rack. “It will be whipped and forming thick ribbons when you pull up the whisk” – is it like the soft or stiff peak when beating egg whites? hi! The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Is that how European sponge is supposed to be? Hi, That may be helpful in this case. I hope you love it!! Can I substitute the vanilla extract in the cream cheese frosting with mango extract? How long does cake mix last at room temperature? You are so nice! It’s very inspiring for us, we appreciate it. It was yummy. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Did you by chance taste the mango to make sure it was good before adding it to the cake? I baked this cake for my 15 year old son for his birthday. I hope you love it! About Eat By Date - How Long Does Food Last? Thanks for your reply. Is there a reason why you used white butter instead of yellow butter for the cake? Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Can I use tinned mango for this? If you see any chunks in your frosting, typically yes it is due to the butter or cream cheese being too cold. It taste like mango float for us and we loved it so much. I have a few dbts though.. Sprinkle it with the crushed graham crackers and chill for at least 2 … Hi Emily, I’m sorry it didn’t turn out for you. Everyone commented that I should have made two because it went so fast and no one had an opportunity for seconds! Hi Natasha, I baked this cake thrice and all the cakes were coarse in texture. I followed step by step instructions however the cake inside was too dry. A ripe mango is determined more by how it feels than how it looks. You’re welcome! hello natasha, I am wondering, how to maintain the freshness and yummyness of the cake. what do u think of that ? Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half. It may be a measurement issue when altering that. Hi Natalia, click on “metric” in the recipe card. Thanks. but it is a show stopper – and truly tastes as good as it looks. What a fantastic cake, i made it this week-end and ohh my god ! In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Normally the mango puree adds plenty of moisture (and we sure love moist cakes! I tried this mango cake yesterday; and my family likes it. Hi Lavinia, I have not tested this with ladyfingers to advise. Hi, I haven’t tested this in 8″ pans so I can’t say for sure if it would overflow but I think it would work. Hi Paulette, I’ve looked through the comments and I don’t see that anyone has made that substitution to advise. I had extra mango puree so I used it to plate the cake. Any idea how can I achieve a fine texture cake? In addition, we scoured the web for informative articles and reports related to food safety, food storage and the shelf life of Cake. Most ripe mangoes can be used to make this dessert. We made this for my husbandâs birthday and were licking the plates! Place cakes right side up and cool to room temperature before cutting in half. The cake was soooo delicious. Hi Natasha , I like all your cooking and for sometime I was thinking to make a mango cake . 1 cup (16 Tbsp) unsalted butter, softened So great to hear that Claudia, this recipe is one of our favorites too, thanks for giving a great feedback. Thanks! Hi Jane, I bet that could work! I tried this recipe baking for my colleague’s birthday last week. Hashtag them #natashaskitchen. Sprinkle crushed graham on top and repeat the first step by adding another layer of graham crackers: This is the last layer of the mango float: On the top portion, add the last remaining batter mixture and mango strips or you can use mango cubes. Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. Learn more... Natasha's top tips to unleash your inner chef! Cake can be served right away or refrigerated 2 hours for easier slicing. It worked very well with this cake. Thanks so much Natasha for the delicious recipe! Your positive energy is showing how to enjoy cooking and be happy and satisfied. Can’t wait. Shea. If you havenât made a classic sponge cake and it didnât come out as expected, I highly recommend reading this post which should help. Copyright © 2012 EatByDate LLC. I did make some changes though. It may be a little more difficult to make the slices for the top since canned will be softer but for the filling it should work fine. All rights reserved. The decorations were looking perfect the day after and the cake was even more delicious. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. In general, foods lasts only as long as the quickest expiring ingredient in the recipe. I followed the recipe exactly and it came out great! Hi Natasha, It is best to freeze the cake before frosting it, especially if the frosting includes any cream. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Everyone at my friendâs birthday loved it. Sometimes you may end up with a bland mango (or even a bad mango). Gradually add 1 cup sugar then continue beating on high forÂ 8 min. Oh so sorry to hear that the peaches didn’t work. That’s a huge pan! Have you seen our post on measuring? Has any1 tried it for this recipe? Since baking is such a science it may alter the texture a bit. My mangoes dried up and got discolored after putting them on the cake then chilling the cake in the fridge overnight. Hi Cindy! puree the mango; mix the mango puree into the mixture; start the layering: bottom layer must be the mixture. Sifting once before measuring will return it to the original Swans Down 27-times-sifted softness. If you bake it and you wrap it in the freezer, it can last for 4 days, 6 days, or 3 months. Thanks. Thank you. 3. Will not make! Prep: Pre-heat oven to 350ËF. Hi! I guess, this cake is best consumed the day it was served. Can I use frozen mangoes for any part of this recipe? Hi Paulette, I haven’t tested that to advise. Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Thank you for that great review! My newest favourite go-to recipe. If so, by how much? I just wanted to say thank you for your recipes:) every time I cook anything from your website it always turns out perfect( and I’m not the best cook lol) even the cakes! How Long Does Cake Last In The Freezer. I made this cake for my sonâs first birthday and it came out dry. Thank you for sharing your wonderful review, Maria! Thanks! Yay so great to hear that. Everything in the recipe looks great. Although not a perfect test, your senses are usually the most reliable instruments to tell if your cake has gone bad. According to Duncan Hines, its boxed cake mixes feature a "best-if-used-by" date rather than an expiration date. I have always wanting to try making these but it looks intimidating until now that I finally did it and itâs really super easy following your step by step procedures. Was wondering what could have happened. Loved it…. Hi Natasha, I loved the pictures of mango cake and tried it. There isn’t a large selection of fresh mangoes where I live. And it all looked very pretty with the rose like top and the stripes in each slice. Thanks again Natasha. I recommend checking out our post on measuring to make sure you measured your dry ingredients accurately. I made this cake for my family and friends and they loved it. Hi! Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 … The cake had the texture of white cornbread. Tried many of them. nice information with us . Now served in Starbucks stores, a slice of Mango Float Cake is Php150 and a whole cake is Php1,450. Divide evenly between prepared cake pans and bake at 350ËF for 23-28 min (my oven takes 25 min). Making it again for Friendsgiving tomorrow and I just wanted to say – THANK YOU. Hi Menna, Are you referring to a simple syrup mixture? Air is what will cause the browning. Have you seen our post on measuring? Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. (2 medium) peeled and thinly sliced into strips. In determining how long Cake lasts, our content incorporates research from multiple resources, including the United States Department of Agriculture and the United States Food & Drug Administration. * Percent Daily Values are based on a 2000 calorie diet. Were any substitutions or changes made? In the bowl of a stand mixerÂ fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Thank you so much for sharing that awesome review with me! You may need to do some adaptation. COUNTLESS!! Pipe reserved frosting around the top border of your cake. I baked it yesterday and wow it was super yummy. Wanted to make this again today but Walmart didnât have mangos so I grabbed some peaches instead.. do you think itâd still turn out the same if I substituted peaches for the mangos? Iâm so glad you enjoyed it! Home » Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste. If you’re new to sponge cakes,Â watch our video tutorial first. Sorry. Hye! Friends were impressed. Transfer 1 cup frosting toÂ piping bag fitted with large open star tip and refrigerate until ready to use for the topping. Hi Svetlana, the sweeter ones are best ð. This mango cake is bursting with fresh mango flavor. Take it out 1 to 1 1/2 hours before serving, presentation and handling wise, cutting the Mango Float semi-frozen is much easier and the layering is more evident than the totally thawed version. Thanks. Suggest making it, trying it to make sure you like the blend, because my family didnât want to eat it. It is a traditional dessert in most cultures for birthdays, and it is so versatile that it can be prepared in many different ways. im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish? Thank you for sharing that feedback with us Delia. Hi …Just came across your Mango cake…Just loved it as to how it’s easy to make..and I love mangoes Line the bottoms of two 9″ cake pans with parchment (do not grease pans). Awful taste. When properly stored, the shelf life of cake past its sell by date is approximately ... Rakuten partners with thousands of stores to get you additional cash back on your purchases. Hi Iris, I am always happy to help troubleshoot. Read my disclosure policy. This mango cake is bursting with fresh mango flavor! What if I cut down the powdered sugar? We have made so many cakes with the sponge cake base! Hi Steve, the color difference in butter is more brand specific than anything else. When dat mango puree and cream cheese filing hits d mouth its magic…. I have a ton of more fresh mangos that I need to use. Has any1 tried it for this recipe? Thanks for share such kind of Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Please share with us how it goes if you do an experiment! Roll a long thin strip of mango into a coil and place it in the center. I am in love with this recipe. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Sift for lighter cakes. That’s so great! Made it yesterday and it’s a hit. About 10 minutes to read this article. He and everyone in our family loved it! *Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. Thanks for stopping by! The sponge cake was pretty simple and I liked that there were minimal ingredients in the recipe. Thank you for the great recipe. That’s so great! Coat a 9-inch spring form with cooking spray. Everybody really loved it and thought it was a bakery cake ð® I have made this countless times, Natasha. Hi Natasha. The longer cake flour sits, the more it will settle to the bottom of the box. Hi, I want to make this cake for my daughters birthday but how much ahead of time I can make it ? I love love love your recipes!! My next cake to bake is your poppy seed cake with rum. Has anyone tried it or have any recommendations? Thanks.. Hi C, the eggs and sugar mixture never reach stiff peaks but stay soft. How many cups of batter per pan is used? I’m so glad you enjoyed that! Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. It keeps well covered and refrigeratedÂ up to 3 days. We are used to super tasty cakes ð Good job on the other recipes, Natasha, youâre doing a great job! Set aside 4 halves - you will need them to decorate the top. Honestly I havenât tested that. Hi Would heavy cream beaulette used instead of cream cheese in the frosting? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. Mango isÂ the real star of this cake so make sure to pick some good, sweet ripe ones (see video tutorial on selecting the perfect mangoÂ below). I don’t have space in my oven to put few baking pans at the same time. I can see it being a family favorite, easily. It looked and tasted amazing. Air is the biggest culprit in making fruits/ vegetables brown. Is that normal? Hi Arina, that should work fine to substitute if you enjoy the frosting on the strawberry cake. Dear Natasha, every time that I watch you cooking makes my day full of fun and learning more. How many times have you complimented a friend on something she cooked, even though it was bad, just because you didn’t want to hurt her feelings? The whipped cream will firm up a bit and turn into a rich, luscious frosting. Have you or anyone else tried this recipe but gluten-free? Hi Natasha, this cake looks amazing as all of your other cakes ð I have a question though Why do you use cream cheese and butter in mango cake while in strawberry cake you use cream cheese and whipped cream? Would heavy cream be a good substitute for cream cheese in the frosting? Hi, I love your recipes. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Thatâs so great! It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. 3)The sponge cake can be made in advance? Repeat with remaining layers then cover top and sides with remaining frosting. Oh so delectable! Hi Marie, the topping is best served the day it is made â as it will be most vibrant in color. Thank you. hi Natasha! That’s just awesome! Cake - How long does cake last? Save Money and the Environment - Stop Food Waste, How To Read Food Labels - deciphering packaging labels. Thoroughly puree mango in blender.Strain puree into heavy pot to remove any fibers. Hi Jackson, it sounds like there was a hiccup with the sponge cake. This should be light and fluid. There are, of course, certain health risks associated with spoiled foods so always remember to practice food safety and enjoy your foods before their shelf life has expired! If I am making this 1 day in advance, is it best to make the sponge and then wait until day of to layer & frost or is it best to make the sponge, layer with filling and then wait to frost/top on the day of? It could be that you had a bad mango which can throw the flavors off. Save my name, email, and website in this browser for the next time I comment. Hi, do sponge cakes hold up well? So great to hear that and I’m glad that you decided to give this recipe a try! It looked beautiful. It is known for its sweetness and delicious taste. Hi Sharmi, I havenât tried but here is a really great resource on how to adapt baking recipes going from the 9â³ to the 6â³. I’m hoping to make this cake this weekend, but I only have one cake pan. Thank you so much. More power to your online presence! Just bake, cool to room temperature and cover loosely with plastic wrap and leave at room temperature on the counter overnight. Hi Lidiya, peaches tend to discolor more than mangos so it probably wouldn’t keep as well unless you simmered the pureed peaches with lemon juice and sugar to keep it from discoloring too much. The sponge is full of holes and tasted a bit chewy. Hi , Hi Natasha! How would the sponge cake recipe change for a 10″ cake pan? We are so happy you're here. Hi Mahima, Butter is not required for this batter. Hi Natasha! To be honest i liked that lower sugar sponge cake more. Hi, I just use the regular mangos that are pictured above. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. I made the cake and we couldn’t stop eating it. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. For example, how the conversion would work? We just didn’t care for the texture of the cake or the pureed addition. Hi Kim, we also don’t appreciate overly sweet desserts and found this to be the right balance of sweet to tangy mango. Thanks, Hi Esther! Like most of Natasha’s recipes, but this one is very unsuccessful. Was going to try this today and was wondering why we haven’t added any butter or oil in the sponge ? Hi Denise, I haven’t tested it, but several of my readers have reported making the cake base with a gluten-free flour with good results. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until purÃ©ed. Thanks very much. I think your issue with the cake must have been due to “pilot error”! Baked this for Fatherâs Day today and it turned out beautiful and super delicious!â¤ï¸. Last year, not long after ube or purple yam became a hot ingredient in the Thank you for sharing that wonderful feedback with us Rodalyn! How long does ice cream last? – talon8 Dec 6 '10 at 20:27 I think the answer above of 3 days is probably right, but there are lots of other deserts which would freeze well. Properly stored, a package of cake mix will generally stay at best quality for about 12-18 months at room temperature. The next step is very important. If you do happen to experiment please let me know how you like that. 2 1/2 cups powdered sugar Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Thank you for sharing. I made this cake and it turned out awesome!!! It doesn’t get much better than this mango cake! 1Â lb or 2 medium fresh mangosÂ (1 1/2 cups purÃ©ed ) If you're new to sponge cakes, watchour video tutorial first, If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! It’s my family’s new favorite and my 70+ years old neighbor told me it was THE BEST cake he’s ever had. Thanks. I will try it with other fruits next time. I haven’t tested that in a 5-inch pan but here is what one of our readers wrote about using a 6-inch pan “I just made this cake for my husbandâs birthday tomorrow. Thanks Sara I hope you can try this recipe soon. The cake was lovely& very tasty. Hi AMD, I am always happy to help troubleshoot. If you experiment, let me know how you liked the recipe. Everybody loves it so much they thanked me and keep asking me to bake it again. A mango has one long, flat seed in the center of the fruit that goes from stem to … My family and friends were so impressed with how beautiful the cake was and they loved the taste. I don’t have a mango pudding recipe yet but perhaps you can do a smoothie with that instead? The sponge cake is awesome! Hi I want to make this cake and cover in fondant with a cake topper can you tell me will it hold the weight or is it too soft for fondant decorations . Layer after layer of mangos and cream. There is a shallow crater in the cake as it continues to bake. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! Glad you loved it, Arlene. If the cake does not rise properly (due to under-beating eggs and sugar usually), there wonât be much of a sponge cake to absorb the moisture and it may end up dense. Hello Natasha. A keeper! Without sifting, you’ll be adding more cake flour than the recipe calls for – resulting in a drier and heavier cake … You’re welcome, Cecilia! The shelf life of cake depends on a variety of factors, such as the sell by date, the preparation method and how the cake was stored. It could deflate and not rise properly if you left the batter out that long. It’s a great recipe and the flavor it’s amazing. Tasted like ice cream! Be sure to taste your mangos and mango filling. Hi Shea, the sugar will help to prevent browning but also, make sure you store it without any air touching it; i.e. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. I should extend their thanks to you, really for sharing this super yummy mango cake! Pastel de Mango is a traditional dessert from the Atlantic coast of Colombia.Mango is a very popular fruit in Colombia and we eat them fresh, often right from the trees! It will be whippedÂ and forming thick ribbons when you pull up the whisk. 1 cup of butter, it is not clear how much is it. Thanks for the recipe. However.. when i was layering the cake.. i realized my cake started to tilt/slide one way. Yes, it was light and rose high like your video. The shelf life of cake depends on a variety of factors, such as the sell by date, the preparation method and how the cake was stored.Because of its relatively low cost and high calorie density, cake is one of the most popular celebration desserts in the world. Also, I have little clumps in my frosting which I believe are chunks of butter. Another big hit! If you experiment please let me know how you like that. Thank you so much for your great feedback. Thanks for another great recipe! Iâm so happy you enjoyed that. Should it be refrigerated? Whether you are serving it in a few hours or the next day - you need to chill it properly. I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. It would still work fine with 3/4 cup sugar in the cake batter. We use them to make traditional Colombian food like mango juice, mango sauce, salads and desserts, such as mango flan, mango popsicles … 2)Abt Mangoes and puree filling …will it go brown if this cake was assembled and refrigerated in advanced. Yes, and it helps to refrigerate the cake until ready to serve. Can I make the mango puree ahead of time to assemble the cake at the destination or will it turn brown? Thank you for the wonderful review! Transfer to the fridge and chill for another 1-2 hours and … Hi Pinaki, without testing that I cannot advise, if you experiment however please let me know how you like that! Have you tried this before? You can also use ladyfingers or sponge cake. Thank you for sharing your great review! It tasted bumpy. Repeat with remaining layers then cover top and sides with remaining frosting. I’m so glad you enjoyed that! Turn heat to medium low and whisk constantly to ensure the mixture heats evenly. Is it because the butter needs more time to sit at room temperature? I know it was sponge cake but if ever make again, I will use a different type cake. I’m so happy our blog has been helpful! share this post because its very helpful For the crust: Preheat oven to 375 degrees. My daughter told me this is her new favorite cake which made my day. One other thing to all those people saying how many raves they got for the cake. See more ideas about mango cake, mango recipes, dessert recipes. With the sponge cake, it is definitely best to bake right away after the batter is made. As I did not find fresh mangoes available, I bought sweetened mango puree’ from the store. People ask for a recipe and some people even asked me to make it for sale. If you experiment, let me know how you liked the recipe and if it holds up well ð. Looks very scrumptious. Happy birthday to your son! Hi Karen, that should still work. You can also use 1 9″ cake pan and 1 9″ springform pan if you have one of those on hand. will definitely make it again. I used your recipe for whipped cream frosting from your ‘Russian tirimisu’ post because I wanted something ‘lighter’ than cream cheese buttercream. I am not 100% sure where did this dessert originated but with the American influence in the Philippines it looks like this is a variation of the icebox cake where whipped cream … The fresh sweet mangos really shine in this recipe. The only thing was, i noticed the amount of the sponge cake sugar increased by about maybe a third cup compared to before? Please eat responsibly! I would beat longer. Hi, I honestly haven’t measured the batter that way so I don’t know. Nice one, thanks for sharing that with us, Kristina! Hi Irene, I would bake for slightly less time since the cake layers will be thinner. I’m so happy to hear that! Very tasty, and the frosting is amazing, the best one yet. Natasha’s favorite tips to unleash your inner chef! Sep 12, 2020 - Explore D T's board "Mango cake", followed by 462 people on Pinterest. Thanks very much. Keep on sharing please. So, how long does cake last? Thanks a lot Natasha ! For those who liked it, good for you. Thank you for this recipe. If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice. I would like to try this cake with peaches. Hi Sabina, I am always happy to help troubleshoot. Natasha you have some good recipes on this site, but this one just doesn’t do it for me or my family, and they don’t give out compliments if the food is average or bad. The only other difference is that I … This post may contain affiliate links to Amazon and other sides. This mango cake is a close relative of our wildly popular strawberry cake. Iâve made this cake twice and has been a big hit. Storing the cakes in the freezer can extend the shelf life of your cakes, even longer than storing them in the fridge or at room temperature. We offer information to educate consumers on how long food really lasts, past its printed date while providing answers and analysis related to food shelf life, food safety, food storage, food substitutions and many other food related questions. I mean, does the color change before it’s time to serve it? Tops should be golden brown and spring back when poked slightly. Hi Judee, The topping is best served the day it is made â as it will be most vibrant in color. This cake has mango puree in the cake, there is no syrup necessary at all in the cake. I’ll have a go at it again and I hope to get better results. These are my favorite kind of reviews! And thanks for this mango recipe. Thatâs so great! Happy birthday to your daughter! Wondering if i should cover with a layer of gelatin or something? It wasn’t overly sweet and packed with fresh mango taste! Are you sure it’s not a 9×13 pan? I’m planning to try this mango cake for my husband’s birthday, but I do not have enough time to prepare it on the same day. Published - Nov 29, 2012 Update - Nov 8, 2020 Veena Azmanov Words - 1999 words. Hi Natasha do you recommend which mangoes are best for this recipe? You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. I wanted to share a picture but it wonât let me. I just made your mango cake for a friend’s daughter’s 1st birthday, and it was a big hit! MangosÂ add a beautiful pop of color, incredible flavor, and a healthy boost of nutrientsÂ to the cake. If so, do you have any tips? Can I use mango pulp instead of liquifying the mango? To maximize the shelf life of cake mix once the package is opened, transfer cake mix to a covered airtight container or place original cake mix bag in … Normally the mango puree adds plenty of moisture (and we sure love moist cakes! Gradually add 1 cup sugar then continue beating on high for 8 min. LOL! Hi Natasha I wonder where to get the bag for the frosting topping I donât know where to get it, Thanks. I divided the recipe in half and made little 6inch sponge cakes. Taste the mango purÃ©e and add sugar to taste if needed. Let me know if you experiment with peaches! It has surprisingly simple ingredients (ONLY 9 TOTAL!) Thanks for your prompt reply, Natasha. I think that would be a good substitute for the puree, just be sure to taste the puree and add sugar to taste â sometimes frozen can be tart. Hi Rupa, with fresh mango, I would assemble the day before for best results. You’re welcome and that would be awesome! Please let me know.. Hi Bimadi, I have found that the cake rises more evenly if you bake in 2 separate pans but I have done it in a single springform pan with other cakes in the past and it bakes for 30 minutes. Hi Charmaine, it sounds like the issue was with the cake base â did it look like what is in the photos â tall and fluffy or did it come out dense? It gets a lot of “Oooh”s and “Aaaah”s. I haven’t tested that specifically but I think that should work. If you experiment please let me know how you like this recipe! I love the way you explain each thing, you make the process so simple â¤ï¸. I wonder if I can use fresh pineapple puree instead of mango puree? Thank you so much in advance! Divide evenly between prepared cake pans and bake at 350ËF for 23-28 min (my oven takes 25 min). Some people may develop an allergic reaction to the mango pulp, although this is far less common than an allergy to the mango peel. That’s so great! Hi Mary, there could be many reasons why but without being there it is hard to say. You can also freeze your mango float for more of an ice cream cake like texture. 1. When baking in the oven, the batter rose. This cake looks beautiful and delicious. It could deflate and not rise properly if you left the batter out that long. I have been wanting to make this cake for a while and I finally did for Father’s Day. It can look completely green and be ripe. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Fruit fillings may also become moldy or slimy which indicate that the cake has gone bad. The problem was the texture of the cake of the cake and the puree just didn’t do it for the cake – I and the family members were not impressed. Hi Natasha, how will I know that the egg+sugar mixture is ready? I’m so glad everyone enjoyed that! Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. I just made this over the weekend and it was a hit! Sounds like you found a favorite here, Farhana! Can I use cake flour instead of all purpose flour? Air is the biggest culprit in making fruits/ vegetables brown. The puree moistens the layers perfectly. And I replaced the mango puree/frosting between the layers with a mango-lime curd. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. 1 cup (210 grams) granulated sugar Mango. The sponge cake was light and tall and delicious, the sliced mango was very snitch-worthy as I decorated. I look for the white looking butter for aesthetics. Did it seem to slide due to a soft cream or too much mango filling between the layers? Some common traits are a hard and dry texture as the moisture evaporates. How do you avoid this if you need to prepare the cake in advance? Instructions. Any modifications to adapt to using this type of fruit? So great to hear that you loved my recipes! alternate the mixture and the graham crackers; grate cheese in one layer of mixture; top the graham cake with cream. I’m happy to hear everyone thought it was delicious! NOTES: You can also use Graham Crackers or Sponge Fingers/Lady Fingers (Savoiardi) instead of SkyFlakes Crackers. However, this morning, i have noticed that there are discolorations on mango toppings and the taste is not the same as yesterday. Hey Natasha, just wanting to ask if I can bake such layer cakes in a one pan and then layer the cake. If so, what would be the best way to store it? Hi Jane, with the sponge cake, it is definitely best to bake right away after the batter is made. The mango does not go well with this cake. The topping is best served the day it is made â as it will be most vibrant in color. But glad to know that the strawberry cake was awesome! The goal of the person making the cake is to serve a one made today, in 7-8 days. Hi Natasha. The best variety though would be the Philippine mango or also known as carabao or Manila mango. Hi! So, if you decide to keep your cheesecake in … This recipe works for two 8 x 2 inch springform pans. The 10 foods you CAN eat safely after their best-before dates – and how long they last Environment Secretary Elizabeth Truss regularly eats food past its date Hi! Thanks for the recipe! This recipe is only slightly different from my 2-ingredient cheesecake recipe. I tried this today but my sponger cake was a little hard, almost bread texture. Thanks! Fish Tacos Recipe with Best Fish Taco Sauce! Hi Jay, I haven’t tested this recipe with cake flour. Wow that made me smile! It sounds like you have a new party favorite! I have a small question. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Hi Kiki! I hope you love this cake and happy birthday to your husband. Roll a long, thin strip of mango into a coil and place it in the center. Cake mixes manufactured by Duncan Hines can be used indefinitely after the "best-if-used-by" date. The cake turned out amazing and the mango flavor really shines through. It was absolutly delicious! Hi Natalya, I haven’t tested that to advise but I imagine that may work. Hi Jenifer, yes the sponge cake can be made ahead. 2. Sift flour into batter 1/3 at a time, folding between each addition. Hi Lam, I would highly recommend reviewing our sponge cake video recipe with the troubleshooting tips and watching the video to see where things may have gone wrong. Hi Natasha, my cake turned out very rough. 1)I have 2 eight inch pans..will that bring much of change in baking time or temperature? Mango float is normally made using whole graham crackers. Hi Natasha, The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Can’t thank you enough. Mango Float Cake is just one of the desserts and pastries inspired from Filipino food items and ingredients. The freezer time shown is for best quality only - cheesecake that has been kept constantly frozen at 0°F will keep safe indefinitely. Thank you so much for the wonderful recipe! Would love a recipe for a mango bread pudding if you have! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Slice off the sides around the seeds of all 4 whole mangosÂ resulting in 8 halves.Â Set aside 4 halvesÂ – you will need them to decorate the top.Â Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until purÃ©ed. Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If making in 1 pan at a time, it would be best to make the cake batter twice (making half the recipe each time for a single layer). Place the firstÂ sliced cake layer on a platterÂ and spread with 1/2 cup mango purÃ©e. I have made this a day ahead and it turned out great. It goes away in no time. Aside 4 halves and scoop them out of their skin then transfer these to a and. Really brown 8 x 2 inch springform pans it tasted heaven!!!!!!!!!! All 4 whole mangos resulting in 8 halves topping looks best when assembled the day before for best quality about... 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