Best Mango Almond Coffee Cake Recipes

MANGO ALMOND ICEBOX CAKE

Mango Almond Icebox Cake image

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

Steps:

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

MANGO COFFEE CAKE

Mango Coffee Cake image

Make and share this Mango Coffee Cake recipe from Food.com.

Provided by TasteTester

Categories Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
3 cups coarsely chopped seeded and peeled mangoes (about 3)
1/3 cup sugar
3/4 teaspoon ground cinnamon
sweetened whipped cream (optional) or Cool Whip (optional)

Steps:

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb.
In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter.
Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Serve with sweetened whipped cream or Cool Whip, if desired.

Nutrition Facts : Calories 511.7, Fat 13.6, SaturatedFat 8, Cholesterol 78.2, Sodium 372.5, Carbohydrate 93.5, Fiber 2, Sugar 68.4, Protein 6.5