Amazing Mango Cake with Mango Frosting with Real Mango!! Easy & Delicious!

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line the bases of two or three 8-inch cake pans with parchment, leaving the sides ungreased.
2. Whisk the eggs, sugar and vanilla on high speed for 8 to 10 minutes, until very fluffy and almost white. In another bowl, combine the flour and baking powder.
3. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Keep the batter as light as possible.
4. Divide the batter evenly between the pans. Bake for 22 to 25 minutes, until golden and springy when tapped. Run a knife around the edges, cool in the pans for 15 to 20 minutes, then turn onto a wire rack to cool completely.
5. Once cool, cut the layers in half if baked in two pans. If using three pans, leave them whole or split them in half.
6. Prepare the mango puree: peel and chop three large mangos, then blend until smooth. Optionally add a squeeze of lemon juice. Set aside 3/4 cup of puree for the whipped cream.
7. Frosting: whisk the softened cream cheese for 1 minute until smooth. Melt the white chocolate chips in the microwave or over a double boiler, add to the cream cheese and mix for 1 minute. Add the mango puree and mix for 1 to 2 minutes until creamy and smooth.
8. In a separate bowl, whisk the chilled heavy cream with the confectioner's sugar on low for about 1 minute, then on high for 3 to 4 minutes until stiff peaks form. Add the mango cream cheese mixture and mix on medium-high for 30 seconds, just until combined. Do not overmix. Add food coloring if desired.
9. Assemble: spread a few tablespoons of the reserved mango puree on each layer, top with a generous amount of frosting and stack. Frost the top and sides with more frosting. Refrigerate until serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamCream cheeseChocolate chipMango