Best 3 Mini Mango Cakes Recipes
Indulge in the tropical delight of Mini Mango Cakes, a symphony of flavors that will transport you to a Caribbean paradise. These individual-sized cakes boast a moist and fluffy sponge infused with the vibrant essence of ripe mangoes. Each delicate layer is embraced by a luscious cream cheese frosting, its tangy sweetness perfectly complementing the fruity notes. As you bite into these miniature masterpieces, you'll be greeted by a burst of juicy mango filling, a hidden treasure that elevates the experience to new heights. Whether you're hosting a summer gathering, celebrating a special occasion, or simply craving a sweet treat, these Mini Mango Cakes are sure to steal the show. Dive into this collection of recipes and discover the artistry of baking, one delightful bite at a time.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
MINI MANGO CAKES
These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavoured cream, a nice light treat.
Provided by Baby Kato
Categories Dessert
Time 38m
Yield 16 cupcakes, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- Butter and flour muffin cups, 16 2 3/4-inches.
- Mix together flour, baking soda, salt and ginger.
- In a separate bowl, beat butter on high for 2 minutes.
- Add sugar to butter gradually, beating a total of 2 minutes longer.
- Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
- Add sour cream mixture to butter and sugar, beat 1 minute.
- Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
- Scrape down bowl.
- Add flour just until all flour is absorbed.
- Gently, mix in diced mango.
- Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
- Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
- While waiting for cakes to cool prepare whipped cream.
- In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
- Beat on high until cream thickens.
- Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Nutrition Facts : Calories 686, Fat 44.5, SaturatedFat 28.1, Cholesterol 203.2, Sodium 217.3, Carbohydrate 64.3, Fiber 1.9, Sugar 36.8, Protein 7.1
MINI MANGO CAKES
These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavored cream, a nice light treat. Created for my first RSC.
Provided by Baby Kato
Categories Cakes
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400°.
- 2. Butter and flour muffin cups, 16 2 3/4-inches.
- 3. Mix together flour, baking soda, salt and ginger.
- 4. In a separate bowl, beat butter on high for 2 minutes.
- 5. Add sugar to butter gradually, beating a total of 2 minutes longer.
- 6. Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
- 7. Add sour cream mixture to butter and sugar, beat 1 minute.
- 8. Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
- 9. Scrape down bowl.
- 10. Add flour just until all flour is absorbed.
- 11. Gently, mix in diced mango.
- 12. Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
- 13. Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
- 14. While waiting for cakes to cool prepare whipped cream.
- 15. In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
- 16. Beat on high until cream thickens.
- 17. Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Tips:
- For a sweeter cake, use ripe mangoes. The riper the mangoes, the sweeter the cake will be.
- If you don't have a food processor, you can use a blender or a grater to puree the mangoes.
- Be careful not to overmix the batter. Overmixing can result in a tough cake.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them.
- Use a piping bag or a ziplock bag with the corner snipped off to frost the cakes.
- Garnish the cakes with fresh mango slices, whipped cream, or sprinkles.
Conclusion:
These mini mango cakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthdays to baby showers. With their moist and flavorful crumb and sweet and tangy frosting, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mini mango cakes a try. You won't be disappointed!
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