Photo: David Holifield
Mango cream cake recipe
11 ingredients
20 min + 45 min
6 people
openrecipes
A moist, fruity sponge, sandwiched together with a mango purée and double cream filling. There's fresh mango in there, too!
Estimated Nutrition (whole recipe, rough)
995
Calories
29g
Protein
32g
Fat
146g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 Alfonso mango purée
- ml unrefined golden icing sugar
- 50 double cream
- g fresh mangoes - chopped into 1" cubes
- 220 unsalted butter, softened
- ml unrefined golden caster sugar
- 2 large vanilla pod, split lengthwise and seeds scraped out
- 250 large free-range eggs
- g self-raising flour
- 250 full fat milk
- g salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes