I had a request for a mango cake and did this:
Using a white box mix I added Lor Ann mango emulsion. For the filling I spread the cake with mango preserve (it was like a mango curd I found in Safeway) and then added this curd mixture to Italian meringue buttercream and used that as a filling and frosting. It certainly smelled mango-ey and was told it was 'to die for!'
Bit of a cheat, I know, but had no idea what else to do!
Somebody had posted a mango cake recipe in the cake balls forum. I know it's about a billion pages long, so it may be a lot of reading to get to it. Somewhere in the middle towards the end, if I remember correctly.
you can sub part of the liquid is WASC with mango nectar and then use lorann flavoring as well, thats what i do for mango cream cheese frosting and it the most delicious frosting EVER! I'm sure it would work for cake as well!
Oooh, mango nectar is such a good idea! I'll be doing that next time!
I made the WASC recipe into a mango cake for a good friend a few years back. I used mango yougurt in place of the sour cream, half buttermilk, half mango liqueur for the liquid, and a teaspoon Loranns mango flavouring (not the oil) as well as a half teaspoon vanilla.
I'm not a big fan of mango but my friend loved it. It was mentioned, that maybe next time, hint, hint, I might add a wee bit more mango liqueur.. 
Just a note. I don't use regular flour or regular granulated sugar in WASC, I use self rising flour and berry sugar (superfine).
I went and searched the cake ball forum for it... It was on page 77 
She uses the reserved syrup to bind her balls, so I guess for the cake, you don't need to keep it, unless you want to use it in the frosting for flavor...
1/2 cup mango slices in syrup, chopped
125grams butter/margarine chopped
1/2 teaspoon coconut essence
3/4 cup caster sugar
2 eggs
1 cup dessicated coconut
1 1/4 cups self-raising flour
Drain mangoes over a small bowl and reserve syrup
beat the butter, essence and sugar in a small bowl with an electric beater
add eggs one at a time, beating until just combined between additions
transfer mixture to a larger bowl and stir in mango, coconut and flour , mix well
Pour mixture into a greased pan
bake at 180C for about 30 minutes.
Thanks everyone. And thanks pettmybunny for searching through the pages! The only problem is that I don't want to use coconut due to allergens.
So, if I want to use the frozen mango puree or fresh mango puree in the recipe, what would it be substituted for? Or do I just add it in?
Thanks everyone. And thanks pettmybunny for searching through the pages! The only problem is that I don't want to use coconut due to allergens.
So, if I want to use the frozen mango puree or fresh mango puree in the recipe, what would it be substituted for? Or do I just add it in?
You should be okay using one part mango puree and one part liquid. Maybe add a bit more liquid if you find the batter too thick. Thats if you're using a mix though, I'd be a bit hesitant using all puree if it was scratch.
Found this mango cake recipe from Plugra butter, that uses pureed mango.
It sounds lovely!
The Mango cake.
http://www.plugra.com/recipes/mango-cake
The Raspberry mango Italian buttercream to accompany the cake.
http://www.plugra.com/recipes/raspberry-mango-italian-buttercream-frosting
Quote by @%username% on %date%
%body%
