For Glaze In a mixing bowl, add mango pulp and corn starch along with cardamom powder and sugar. Mix well. Heat a saucepan and cook the mango and corn starch until it …
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View Recipe. This Irish stout cake can't get any easier: everything is mixed in one bowl, poured into the cake pan and is in the oven in 15 minutes flat. Lining the cake pan with …
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Directions. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely. Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze. Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
Measure out 2 cups of mango puree for use in the recipe, set excess, if any, aside for another use or freeze. Set the 2 cups mango puree aside.
Place the MANGO MOUSSE CAKE in the refrigerator, to set for at least 4 - 6 hours, or overnight. The cake can remain refrigerated for a day or two before glazing. Cover with plastic wrap. Smooth top before glazing. STEP III: MAKE THE MANGO MIRROR GLAZE.