Best Mango Coffee Cake Recipes

MANGO-ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
• In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
• Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
• Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.

MANGO COFFEE CAKE

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.

MANGO COFFEE CAKE

Steps:

• Heat oven to 375ºF.
• Combine 1/2 cup each baking mix and sugar, and ginger in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Microwave remaining butter until melted; mix with sour cream, milk and egg until blended. Combine remaining baking mix and sugar in large bowl. Add sour cream mixture; stir just until blended. Stir in mangos. Pour into 8-inch square pan sprayed with cooking spray; sprinkle with crumb mixture.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely.

MANGO COFFEE CAKE

Steps:

• Directions:1. Preheat oven to 350 degree F. Grease and flour a 9-inch spring-form pan set aside. For mango sauce, in a medium saucepan stir together the 1/4 cup sugar and the cornstarch. Stir in the orange juice and chopped mango. Cook and stir over medium heat until thickened and bubbly. Set aside to cool slightly. 2. For crust, in a large mixing bowl stir together the flour and 3/4 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture and set aside. Stir baking powder and baking soda into remaining crumbs in bowl. In a small bowl stir together the sour cream, 1 egg, and vanilla until combined. Stir into flour mixture in bowl until moistened. Using moistened fingers, spread mixture into the bottom and 1 1/2 inches up the sides of the prepared pan set aside. 3. For filling, in a medium mixing bowl beat cream cheese and 1/4 cup sugar with an electric mixer until combined. Add 1 egg and beat just until combined. Spoon into crust-lined pan. Spoon the mango sauce on top of the cream cheese layer. Sprinkle with the 1 cup reserved crumb mixture sprinkle with macadamia nuts. 4. Place pan in a 15x10x1-inch baking pan. Bake for 45 minutes or until top and edges of crust are golden. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the pan cool coffee cake completely. Cover and chill at least 4 hours or overnight. Serve chilled or at room temperature. Nutritional facts per serving