Best Mini Mango Cakes Recipes

Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

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 image

Provided by Baby Kato

Categories Dessert

Time 38m

Yield 16 cupcakes, 8 serving(s)

Number Of Ingredients 17

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ginger, powdered
9 tablespoons butter, unsalted, room temperature
1 cup sugar, vanilla scented
2/3 cup sour cream, thick
2 teaspoons vanilla extract, pure
1/2 teaspoon lemon extract, pure
1 teaspoon lemon rind, finely grated
1 large egg, room temperature
2 large egg yolks, room temperature
1/2 cup mango, fresh, sweet, diced
1 pint whipping cream, cold
6 tablespoons sugar, white
1 teaspoon vanilla extract, pure
2 tablespoons rum, dark
1/2 cup coconut, sweet, toasted (garnish)

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 image

Provided by Baby Kato

Categories Cakes

Time 40m

Number Of Ingredients 17

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ginger, powdered
9 tablespoons butter, unsalted, room temperature
1 cup sugar, vanilla scented
2/3 cup sour cream, thick
2 teaspoons vanilla extract, pure
1/2 teaspoon lemon extract, pure
1 teaspoon lemon rind, finely grated
1 large egg, room temperature
2 large egg yolks, room temperature
1/2 cup mango, fresh, sweet, diced
1 pint whipping cream, cold
6 tablespoons sugar, white
1 teaspoon vanilla extract, pure
2 tablespoons rum, dark
1/2 cup coconut, sweet, toasted (garnish)

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.