How To Make Mango Glaze For Cakes

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Here is how to make mango glaze for cakes. It is pure mango, not the artificial kind and it has a beautiful garnet-coloured hue that looks amazing on cupcakes or any other desert. A few weeks ago I was doing some searching on making mango glaze for my cake. I have made fruit glaze before, but this time I wanted to learn about mango glaze, so I thought of researching about it.

Mango Cake with Cream and Mango Glaze

An eggless mango cake crumb coated with mango whipped cream and topped with mango glaze. This is a perfect way to use seasonal mangoes.

I have had mango cake recipe bookmarked from Rajani’s My Kitchen Trials since she posted it on her blog. Finally, I got a chance to bake it when last month I had this carton of mangoes from India.

The day I baked the cake was a very busy day. When I was frosting the cake I accidentally put a layer of glaze in between the cakes and topped the glaze with whipped cream. After assembling the cake it started slipping because of the glaze in between the cakes. It was all real messy and all of my whipped cream got wasted.

Whenever I thought of making a well-frosted cake, something happens and the cakes always get messed up. However, the cake was really tasty and had a wonder flavours of mango and cardamom.

Blogging Marathon#77 Week4/Day3
Theme-Mega BM/Regular Bookmarks
Dish- Mango Cake

Mango Cake with Cream and Mango Glaze

An eggless mango cake crumb coated with mango whipped cream and topped with mango glaze. This is a perfect way to use seasonal mangoes.

COURSECakes, Dessert

CUISINEFusion, Indian

SERVINGS8 People

INGREDIENTS  1x2x3x

  • 1 1/2 cup all purpose flour
  • 1 1/2 cup wheat flour
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup yougurt
  • 1 1/2 cups mango puree, from three medium mangoes
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom

For cream frosting

  • 2 cups heavy cream
  • 1/4 cup icing sugar
  • 1/4 cup mango puree

For mango glaze

  • 1 cup mango puree
  • 2 tablespoon sugar
  • 3 teaspoon corn flour

Shop Recipe

INSTRUCTIONS 

For Cake

  • Preheat oven to 350°F and line two 8″ cake baking tins with butter or parchment paper.
  • In a mixing bowl sift together flours, baking powder and baking soda. Stir in cardamom powder and set aside.
  • In another bowl beat together butter and sugar until soft and creamy. Add in yoghurt and milk and mix to combine.
  • Add the flour into the wet mixture in two or three batches and gently fold in until combined.
  • Transfer the batter into the prepared pans. Bake in preheated oven for about 30 to 40 minutes or until a skewer inserted in centre of the cake comes out clean.
  • Remove the cake from oven, cool in pan for few minutes and then transfer to wire rack.

For cream

  • In a mixing bowl whip the heavy cream with icing sugar until soft. Add 1/4 cup of mango puree and whip again stiff peaks. 

For glaze

  • In a saucepan add mango puree, corn starch and sugar. Mix well and let it cook on simmer until it starts thickening.
  • Let it cool in refrigerator to use on the cakes.

Assembling

  • Level one cake and place a generous amount of whipped cream on top of it. Sandwich it with the second layer of cake. 
  • Either crumb coat the cake or decorate completely with cream frosting. Add a nice layer of mango glaze on top and decorate with remaining frosting.
  • Refrigerate the cake before serving. Slice and serve.

NOTES

I use mango puree from fresh mangoes alternatively you can also used canned mango puree.

Mango Glazed Bundt Cake

1 hr 5 mins

1 cake

Super simple classic bundt style pound cake with a fresh and sweet mango glazed topping that makes a perfect backyard party dish.

I bought a new suitcase yesterday! I know, I know… it has nothing to do with this beautiful Mango Glazed Bundt Cake you see here but whatevs.

It’s been more than a year since our last vacation and were finally taking another trip in a couple weeks. And this vacation is going to be kid free!

Yay!

So I went to do a little shopping for the vacation. We’re going back to Florida and since it’s still snowing here in Michigan. I’m in need of a few warmer weather clothing items.

Plus, the fact that I just had a baby 4 months ago (omg, its been 4 months already?!?) and the fact that not all of my summer clothes fit yet.

So I went to TJ Maxx and Target, really the only two places we have in this small town to shop at, and I just casually decided to walk through the suitcase section. I don’t need a suitcase but I felt browsing wouldn’t hurt. Well, I was wrong. Haha

I spotted this gorgeous hounds tooth under seat bag on the top shelf and knew I just had to have it. I’ve never really had a proper carry-on for the plane and usually just grabbed whatever bag would fit my camera and laptop then felt like such a klutz when going through security and having to pull everything out, take things off, go through the detectors, and then scramble to grab all your stuff and put it back on without holding up the line.

So when I saw that bag, I just knew I had to have it because it was the perfect size to fit my camera bag and laptop together without carrying two things. Just have the one cute roller bag and not feel so flustered and rushed at the airport.

Now I’m fully prepared for our little mini-vacation to Florida and cannot wait to get down there and soak up the sun, lounging poolside, drinking cocktails, and doing nothing for a little while.

And here’s a recipe for a mango glazed bundt cake that I made a while back. I actually made this recipe for the first time when we lived in South Carolina but I wasn’t food blogging back then. Now that I am, here it is.

Mango Glazed Bundt Cake

Super simple classic bundt style pound cake with a fresh and sweet mango glazed topping that makes a perfect backyard party dish.

YIELD1 cake

PREP TIME15 mins

COOK TIME50 mins

TOTAL TIME1 hr 5 mins

Ingredients  1x2x3x

  • 1 1/2 cups unsalted butter room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 3 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup milk

MANGO GLAZE

  • 2 cup mangoes fresh or frozen
  • 1/4 cup granulated sugar
  • 4 oz cream cheese

Instructions 

  • Preheat oven to 350° F and grease bundt pan by buttering and flouring. 
  • In the bowl of a stand mixer, or using electric beaters, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing between each addition and scraping down sides of pan. Mix in vanilla.
  • Add flour, baking powder, and salt and stir to combine. Add milk and mix well being sure not to over mix.
  • Pour batter into prepared bundt pan and bake at 350° F for 50-55 minutes or until toothpick inserted in cake comes out clean. 
  • Remove from oven and let cake cool completely in the pan. After cooling, invert cake onto plate or wire rack.
  • While cake is cooling, add mangoes, sugar and cream cheese to blender and blend on high until thick and smooth.  
  • Spoon mango topping over top of cake, slice and serve!

Mango Cake Recipe | Mango Birthday Cake In Lock-Down | Eggless & Without Oven | Cake With Mango Glaze

mango cake

Mango Cake Recipe | Mango Cake In Lock-Down | Eggless & Without Oven | Cake With Mango Glaze with Video Recipe. It is an eggless sponge cake with mango flavor in it. Now it’s the season of mango, so I think it’s a perfect cake recipe that mango lovers can try during this mango season. Last week I shared the recipe of blackforest cake made for my daughter’s birthday. Hope you all have checked that recipe?, If not, just click the above link of black forest cake for the recipe. After our daughter’s birthday, it was my husband’s birthday and after that it was my birthday. All our birthday’s are on last week of may month. That too only two days difference are there between my husband’s birthday and my birthday. So mostly we will celebrate it together on sameday. This time for our birthday celebration my husband requested me to try this mango cake. He helped me in making this cake. It is very easy to make this cake and the mango that we are adding in to this cake will make this cake more delicious. Here I am adding mango puree in the normal eggless sponge cake and for cake icing I made mango glaze, I am not using any whipping cream for the icing of this cake, so I think  if you are planning to make any birthday cake during this lockdown period then it’s a perfect birthday cake recipe that you can try during this lock down period,. I am sure that you will love the taste of this cake. Just try this recipe and let me know your feedback. Let us come to the recipe

Preparation Time:30 minute

Cooking Time:1 hr 15 minute

Ingredients

For Mango Sponge Cake

Mango-1

Curd-1/2 cup

Powdered Sugar-1/2 cup

Oil-1/3 cup

Mango Puree-1/2 cup

Vanilla essence-1/2 tsp

All Purpose Flour-1 cup

Baking Powder-1 tsp

Baking Soda-1/2 tsp

Salt-1/4 tsp

Milk-1/2 cup (Room temperature)

For Mango Glaze

Mango Puree-1 cup

Water-1/2 cup

Powdered Sugar-2 tbs

Corn Flour-1 tsp

Method Of Preparation

For Mango Sponge Cake 

  • Take one mango. Peel it and chop into small pieces
  • Grind it into a smooth paste
  • In a bowl add curd, powdered sugar, oil, mango puree and vanilla essence. Mix everything well
  • Place a sieve over the bowl. Add all purpose flour, baking powder, baking soda and salt in it. Mix well and sift it
  • Mix it gently in cut and fold method. Add milk into it and mix it gently
  • Cake batter is ready now
  • Pour the cake batter to a greased cake tin
  • Tap it for removing air bubbles
  • Take a kadai and add salt in it and level it
  • Place a rack over it
  • Close it with a lid and heat it in medium flame for 10 minutes
  • After 10 minute, open the lid and place the cake tin over the rack                                                 
  • Close it with a lid and cook it in low flame for 60-65 minute ( Bake in a preheated oven at 180 c for 30-35 minute)
  • After 65 minute, open the lid and insert a toothpick in the middle of the cake, if it came out clean, then cake is ready, otherwise cook it for few more minutes until done
  • Take out the cake and transfer it into a plate and allow it to cool down completely

For Mango Glaze

  • In a cup add mango puree. Add water into it and mix well
  • Add powdered sugar and corn flour into it 
  • Mix it well and make sure that no lumps are there
  • Cook it in medium flame for 5 minute ( Stir it continuously)
  • Mango glaze is ready now
  • Switch off the flame and allow it to cool down completely

For Cake Decoration

  • Once mango glaze is cooled down completely, Pour the glaze over the cake
  • Spread the glaze all over the cake
  • Clean the extra glaze 
  • Keep it in fridge for 2 hour
  • After  2 hour, glaze is set over the cake
  • Decorate the top of the cake with mango slices and cherries
  • Keep it in fridge for 1 hour to set
  • Once it is set cut the cake

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