For birthdays in my family, I always strive to make something new but still focuses on whatever the birthday person favor, and NoBakeLeni’s birthday was coming up and I was determined to invent her new favorite cake. Inspired by her love of mangoes from our childhood, I set out to make a light but flavorful summer cake. After a bit of advice from my Yiayia (and remembering that some things are simpler than they seem), I had a general idea of the cake I wanted. The end result: a white cake infused with mango with fresh mango fruit filling, a flavorful birthday cake that is just sweet enough that WhiskeyBeard even approved of!
Mango nectar can be hard to find, it was for me at least. I ended up buying two cans of it from Walmart and had extra in the end.
Mango Cake Recipe
- White cake box mix (sorry)
- Mango Nectar
- 3 ripe Mangoes
- 1 cup water
- 1 tablespoon cornstarch (to start)
- Pinch of stevia
- 1 cup Heavy Cream
- Mango Nectar (to flavor)
- Pinch of stevia
Follow the directions on the cake box, using the mango nectar instead of water. Pour the batter into two (greased) 9 inch cake pans. Bake according to the box, approximately 30 minutes, testing the center with toothpicks. Let the cakes cool for about 10 minutes before removing them from the pans and letting them cool on a rack.
Peel the three mangoes, reserving about half a mango for later. Using a potato masher, mash the mangoes in a small saucepan, keeping some small chunks. Add cornstarch to the water in a separate cup and mix. Add more cornstarch if you think you need more, I estimated the cornstarch. Pour the mixture into the saucepan with the mangoes and stir. Add a pinch of stevia and heat the mixture on medium heat. Heat until a slow boil starts and the sauce thickens, stirring constantly. Once it starts boiling, remove from heat and let cool.
If necessary, transfer to another container and cool in the refrigerator. The sauce will become thicker the cooler it gets.
In a medium bowl, whip cold heavy cream with a handheld mixer on high until it starts to stiffen. Add from ¼ to ½ cup of mango nectar to flavor and tint the icing, along
with just a little stevia to sweeten. Whip the cream until it’s stiff enough to shape and form. Feel free to add a little mango filling too!
Choose whichever cake is more disfigured for your bottom layer.
Carefully level off the top of the cake, making it even. Spread the mango filling evenly on the cake and place the second cake on top. Ice the cake with the cool whip topping and then decorate with the mango you (hopefully) saved. The cake can be assembled and filled a day before serving but ice it just before serving.
Note: You might find that you have some extra mango filling (about a cup or so) that you don’t want to squeeze into the cake. I did that on purpose and used it on the Lemon Almond Cake from the trifle for The Boy, as the filling is diet friendly!