I can buy reasonably-priced mango puree from where I work, so I've been experimenting with it in my baking.
I have to say - I don't think mango works well when it's actually baked into a cake. You lose a lot of that distinct lovely flavor that mango has - it becomes diluted and much more bland. However, if you make the mango into a fruit curd (egg yolks, sugar, etc), fruit mousse (unflavored gelatin and heavy cream), and into a buttercream, it keeps that bright wonderful flavor, and dominates whatever cake flavor you pair it with. I ususually pair it with a coconut cake or a vanilla cake. I've also paired the mango curd with rice pudding made with coconut milk - mmmmmm.
To make your own fruit puree: cook the fresh or frozen fruit with a little bit of sugar (go light on the sugar here - you can always add more later) and a pinch of salt until it's nice and soft and breaking down. Run the fruit through a food mill to puree and remove the seeds/fiber from the fruit. Chill; freeze leftovers.
I agree with HerBoudoir. I made the mango cake recipe here http://www.cakecentral.com/cake_recipe-2436-Mango-Cake-with-filling.html and while it was good, the mango flavor in the cake was muted, and lacked that fresh mango flavor I was hoping for. For the best flavor I would follow HerBoudoir's suggestions.
HerBoudoir, if you don't mind me asking, can you share your mango curd recipe? DH loves, loves, loves mango & I'd like to make him some tartletts or fill a cake with mango curd.
Hiyas Lani,
Just take a lemon curd recipe and substitute the mango puree. I usually cut the sugar back a bit too, as the mango puree that I get has a little sugar in it already.
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