Mango Recipes Anyone?

Baking By arwa Updated 10 Jul 2014 , 9:17am by Bopple Princess

arwa Posted 2 May 2007 , 2:50pm
post #1 of 44

I got to make a mango cake for a client on the 21st of this month. I was wondering if i can layer the cake with fresh mangoes. Its really hot here, so wanted to know if thats ok?

Anyone has suggestions for mango filling that will stay well at room temp. I
m planning to ice it with buttercream and cover with fondant.

TIA

43 replies
peacockplace Posted 2 May 2007 , 5:13pm
post #2 of 44

Sounds delish! Hope somone can help!

ShannanM Posted 2 May 2007 , 5:19pm
post #3 of 44

There is a recipe for mango buttercream in the recipe section I believe.

step0nmi Posted 2 May 2007 , 5:20pm
post #4 of 44

I have done mango slices before and it didn't work. I didn't even let them sit in the cake for half the day and they were just way too juicey. and I cut them really thin. I think I have read somewhere that you should puree them. This one I found on CC. Maybe the way you do the filling in this one the sugar preserves it.
Good luck! thumbs_up.gif

http://cakecentral.com/cake_recipe-2436-Mango-Cake-with-filling.html

step0nmi Posted 2 May 2007 , 5:23pm
post #5 of 44

http://www.cakecentral.com/cake_recipe-3163-Mango-Buttercream.html

here is mango buttercream


Mango really doesn't have a LOT of flavor...very good with butter flavored cake. What are you doing it with?

KoryAK Posted 2 May 2007 , 8:27pm
post #6 of 44

Hero sells a fantastic mango compound that I use all the time. You can use it to flavor your cake, filling, icing... whatever icon_smile.gif

arwa Posted 3 May 2007 , 6:48am
post #7 of 44

Thanx step0nmi for the tip. Im planning to make either a mango flavoured butter cake or a mango flavoured cream cheese cake and use the butterceam as the frosting.

KoryAK as for the mango compound i doubt its available here. Ill still look out!

Thx everyone for the suggestions.... will probably try it out in a day or 2 n let ull know!

suzmazza Posted 4 May 2007 , 7:45pm
post #8 of 44

You can purchase premade mango filling and its quite tasty! Check your local cakestore, it comes in the diamond shaped sleeves. I chose mango filling for one of my layers for my wedding cake. DELISH with white cake, and french buttercream. mmmmmm
Its got a pretty intense flavor, so a little goes a long way!

prterrell Posted 11 May 2007 , 11:32pm
post #9 of 44

Smucker's makes a Mango Jam. I haven't tried it yet, but I'm looking forward to ordering some (my local grocery store doesn't carry it, but fortunately you can purchase directly from Smucker's!)

http://www.smuckers.com/fg/pds/prod_info.asp?brandID=1&catID=5&prodID=570

arwa Posted 12 May 2007 , 4:53am
post #10 of 44

i finally tried a mango pound cake with mango buttercream. I wasnt tooo happy with the buttercream. I used the standard Wilton recipe for buttercream. is there a way to reduce the sweetness? how different is the swiss meringue buttercream or snow white buttercream in terms of taste n texture.....
TIA

cakesbyjess Posted 12 May 2007 , 6:18am
post #11 of 44

I have a mango cream filling (that could also be used as icing) that is YUMMY and not very sweet. I just mix mango puree (I buy it at an Indian grocery store) and whipped cream. It is SO YUMMY!!! icon_biggrin.gifthumbs_up.gif

arwa Posted 12 May 2007 , 9:47am
post #12 of 44

i so wanna do tht... but the whipped cream will get spoilt at room temp. I will b covering the cake with fondant so cant refrigerate it....

clarisse1 Posted 12 May 2007 , 11:31am
post #13 of 44

Don't know how hot it is in Dubai but you can try vanilla/french vanilla instant pudding that was made with about half the liquid which will more stable, able to hold up to heat(?) and fondant.

And for extra richness, use half and half or whipping cream instead of milk. Then incorporate a little Dream Whip, some other stable non dairy topping just to lighten it up a little. I used whipped cream, but I guess that won't work in you case.

And then mix in some fresh cubed(small) mango...I'm just thinking that in your part of the world fresh mangoes are yummy. Would not want to waste a treasure like that.

Probably a good idea to play around with the proportions a little to see what consistency will work for you. The mixing has to be quick as the pudding will set up fast.

Make sure to pipe a buttercream border around the filling to ensure no leakage.

Good luck! Clarisse

clarisse1 Posted 12 May 2007 , 6:09pm
post #14 of 44

I posted swiss meringue buttercream recipe as reply in the cake business forum section. The reply was to " I need quick some help with an outdoor wedding".

swiss meringue buttercream is very smooth and light and does not have the powdered sugar texture of of american buttercream. I have no idea about the other buttercream you mentioned, sorry.

I don't think smb will be good at temps over 85-90 for long periods of time. This was also discussed by others reponding to the question.

Clarisse icon_smile.gif

arwa Posted 12 May 2007 , 6:19pm
post #15 of 44

thnx clarisse... the mangoes r excellent here. But i was told that if the mangoes r kept out too long they might turn black. I will try the instand pudding recipe. Its around 40C here n this is just the begining of summer so u can imagine!

VACakelady Posted 28 May 2007 , 10:44am
post #16 of 44

Dole Orange, Peach, Mango Juice with Mango Rum added and a little Grenadine..... drink up..


Oh, you wanted mango filling type recipes, I'm sorry.

Couldn't resist.

arwa Posted 29 May 2007 , 6:53am
post #17 of 44

VACakelady, i have tried it its yummmm ... n for everyone i finally made the cake. Used a mango pound cake n soaked the cake in a little mango juice. Made a mango snow white buttercream( recipe from the wilton book) i know it sounds like too much of mango, but it didnt really taste tht bad.. my client was really happy with it. N thts wht really matters isnt it!

zubia Posted 29 May 2007 , 7:12am
post #18 of 44

Good for you.I just read your post .you are in UAE,I am sure you get Indian or Pakistani mangoes there .They have great flavor.I think you guys have mango custard powder avalible there ,it is like pastery cream just add mangoo puree to prepared pudding.I got the custard powder from an Indian store .It made yummy filling and was really good with yellow cake .

JanH Posted 29 May 2007 , 7:24am
post #19 of 44

Here are some b/c recipes for heat & humidity:

http://forum.cakecentral.com/cake-decorating-ftopict-299513-.html

Also, you can refrigerate a fondant covered cake if required because of a perishable filling. Just remember not to touch any spots of condensation when cake is removed from refrigerator. The spots will dry up (evaporate) without leaving marks as long as you don't touch them.

Also, you can make a stable fresh fruit filling by using alcohol as a preservative:

http://forum.cakecentral.com/cake-decorating-ftopict-54137-.html

http://forum.cakecentral.com/cake-decorating-ftopict-55766-.html
(See melysa's post.)

Here's a handy chart for safe storage of fillings and frostings:

http://tinyurl.com/ymqp6x
(From Sarah Phillips of baking911.com.)

HTH

arwa Posted 29 May 2007 , 11:49am
post #20 of 44

thnx JanH tht would b gr8 help. In this thread i was told u use instant pudding. just wanted to check wht exactly it is. Is it the vanilla n chocolate puddings tht u get in the plastic cup packs? TIA

KoryAK Posted 30 May 2007 , 7:49am
post #21 of 44

Nope, its going to be the powder that you are supposed to add milk to to make something like inside the cups.

arwa Posted 4 Jun 2007 , 6:48am
post #22 of 44

im still a little confused abt the instant pudding powder. Can some plssssss click a pic of the box. Sorry for all the trouble, but im so tempted by all the recipes here tht i really wanna try it. Thnx alot!

JanH Posted 4 Jun 2007 , 7:07am
post #23 of 44

arwa, here's a picture of the instant pudding:

http://www.amazon.com/dp/B000E1DSFE/?tag=cakecentral-20

Make sure to use the 4 serving, or small box (as it does come in an 8 serving size, also).

If you don't have access to the instant pudding mix, I found an extender recipe that uses the premade pudding snack cups:

http://forum.cakecentral.com/cake-decorating-ftopict-255491-.html
(See wolfley29's posts.)

HTH

arwa Posted 4 Jun 2007 , 8:22am
post #24 of 44

thnx alot... just one last question. There is a box of cream caramel n in the it says one sachet of vanilla mix n one sachet of caramel. can i use tht one?

JanH Posted 4 Jun 2007 , 7:18pm
post #25 of 44

If we're still talking about adding mango puree to instant pudding - you can add the mango puree to prepared custard mix (per zubia).

As to your cream carmel - is that two separate instant pudding mixes in one box. Don't think adding mango to carmel pudding would be a good idea. Mango added to cream pudding sounds fine, though.

My only concern would be that this mixture might turn out too thin and runny for a cake filling. (And if made with milk would require refrigeration.)

If mangoes aren't horribly expensive, why not try making a cooked fruit filling:
(Substitute mangoes for raspberries.)

http://www.cakecentral.com/cake_recipe-4143-5-Raspberry-Puree-Filling.html

http://www.cakecentral.com/cake_recipe-2503-4-Raspberry-Filling.html

HTH

Bopple Princess Posted 6 Jul 2014 , 7:08am
post #27 of 44

A

Original message sent by arwa

VACakelady, i have tried it its yummmm ... n for everyone i finally made the cake. Used a mango pound cake n soaked the cake in a little mango juice. Made a mango snow white buttercream( recipe from the wilton book) i know it sounds like too much of mango, but it didnt really taste tht bad.. my client was really happy with it. N thts wht really matters isnt it!

Original message sent by arwa

VACakelady, i have tried it its yummmm ... n for everyone i finally made the cake. Used a mango pound cake n soaked the cake in a little mango juice. Made a mango snow white buttercream( recipe from the wilton book) i know it sounds like too much of mango, but it didnt really taste tht bad.. my client was really happy with it. N thts wht really matters isnt it!

Hello, i know its a post from 7 years ago haha but I need help now my friend asked me to make a mango cake coveres with fondant for her daughter's bday party, so which recipe for cake and buttercream is best for this? Gonna be 2 tiers charlie and lola cake. I'm in spore and quite hot here, please help me :) thanks sooo much! :)

winniemog Posted 6 Jul 2014 , 9:55am
post #28 of 44

AI know you're asking about a buttercream, but i just made a mango ganache for the birthday cake for my mango-obsessed daughter. It was a white choc ganache mixed with puréed mango (frozen, because it's winter here in Australia). She loved it and I got a lot of good feedback. It would also hold up well in warm weather I think.

I'm trying to remember the ratios I used - prob 3:1 choc to cream, and then the mango was the same weight as the cream. I added it to taste so can't remember the precise quantities.

I used the leftovers as the centres for truffles which also produced a lot of smiles!

Bopple Princess Posted 6 Jul 2014 , 11:38am
post #29 of 44

A

Original message sent by winniemog

I know you're asking about a buttercream, but i just made a mango ganache for the birthday cake for my mango-obsessed daughter. It was a white choc ganache mixed with puréed mango (frozen, because it's winter here in Australia). She loved it and I got a lot of good feedback. It would also hold up well in warm weather I think.

I'm trying to remember the ratios I used - prob 3:1 choc to cream, and then the mango was the same weight as the cream. I added it to taste so can't remember the precise quantities.

I used the leftovers as the centres for truffles which also produced a lot of smiles!

Oh wow I love how ganache holds up cake so this is great! I will for sure use this for the cream! Thank you! But what cake did you make was it also mango flavour cake? Wonder if I just use mango flavouring for the cake instead mango puree?

winniemog Posted 6 Jul 2014 , 8:23pm
post #30 of 44

AIt was actually my chocolate cake - she loves that cake and according to the tasters, the cake flavour went well with the ganache. I was worried the richness of the choc flavour would overpower the ganache. Unfortunately mango is one thing I really don't enjoy eating so I can't make my assessment!

Otherwise you could make a plain butter cake and flavour the layers with a mango-infused simple syrup. I don't use the artificial flavours at all, I prefer to work with the natural product if I can. Of course that means no fresh mango for my dsughter's birthday in June, but I just use the frozen mangoes instead. She even gets a mango ice cream to eat with her cake!

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