Mango Almond Coffee Cake Recipes

MANGO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb.
• In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter.
• Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Serve with sweetened whipped cream or Cool Whip, if desired.

MANGO ALMOND ICEBOX CAKE

Steps:

• For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

MANGO-ALMOND CAKE

Steps:

• Puree mangoes till smooth and you have about 2 cups of puree.
• Place almonds, sugar and baking powder into food processor.
• Combine well then pour in puree, blend well.
• Add eggs one at a time.
• Pour batter into greased 20 cm cake tin.
• Bake 180 C for 1 hour.
• Cool in tin for 10 minutes.

MANGO-ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
• In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
• Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
• Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.