Mangoes are a fruit that I don’t enjoy as much as my husband. I feel like it’s too sweet for my liking. So I decided that I wanted the flavour of mango in a cake, but something different. This mango three milk cake was exactly what I imagined in my mind. It turned out to be a lovely, light refreshing dessert, that was enjoyed by everyone at home. It is best served chilled and you have to make sure you use those really sweet and soft mangoes.
Preparation Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Serves 8
Ingredients
Mango Sauce
500 grams mango puree
1/2 cup sugar
Mango Milk
3-4 tablespoons heavy cream
4-5 tablespoons condensed milk
2 1/2 cups milk
Cake
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
150 grams butter- room temperature
50 grams oil
3/4 cup sugar
3 eggs- room temperature
1/3 cup milk- room temperature
1 teaspoon vanilla
Whipped cream- to decorate
Instructions
For the mango sauce: combine the mango puree and sugar in a pan. Cook it on a low heat for 3-4 minutes until thickened. Cool it to room temperature.
For the mango milk: combine all the ingredients and 1 cup of the mango sauce. Mix well and pour it into a jug. Allow it to chill in the fridge.
For the cake: combine the dry ingredients in a bowl. Mix well and set aside.
Beat the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time. Mix well between each addition. Add the vanilla and milk.
Fold the dry ingredients into the mixture.
Line an 8 inch square cake pan with parchment paper. Pour the batter into the pan and bake the cake at 180c for 35-40 minutes. Remove the cake from the oven and cool the cake to room temperature.
Flip the cake onto a plate. Poke holes in the cake with a skewer. Pour the mango milk over the cake and chill it for 2 hours.
Cover the cake with whipped cream and the remaining mango puree.
Chill 30 minutes before serving.
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