Best Mango Lime Cake Recipes

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

MANGO AND LIME CHIFFON CAKE

Steps:

• For lime-ginger curd:
• Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.)
• For cake:
• Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature.
• Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
• Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper.
• For glaze and topping:
• Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/4 cup, about 3 minutes. Chill glaze until cold, about 15 minutes. Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere.
• Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.)
• Cut cake into wedges and serve.

MANGO AND LIME CHIFFON CAKE

Steps:

• Begin making the lime-ginger curd one day before baking the cake.
• The assembled dessert can be chilled overnight before serving.
• For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
• Remove bowl from over water.
• Quickly add chilled butter cubes to curd; whisk until butter is melted.
• Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
• (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes.
• Remove from heat.
• Cool mango syrup to room temperature.
• Position rack in center of oven and preheat to 325°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper).
• Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
• Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
• Add dry ingredients; whisk to blend.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form.
• Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
• Divide batter between prepared pans.
• Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
• Cool cakes completely in pans on rack.
• Run small knife around edge of pans to loosen cakes.
• Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
• Peel off parchment paper.
• For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
• Chill glaze until cold, about 15 minutes.
• Place 1 cake layer, flat side up, on platter.
• Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
• Chill cake until curd firms up slightly, about 2 hours.
• Top with second cake layer, flat side down, pressing gently to adhere.
• Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
• Spread cream over top (not sides) of cake.
• Slightly overlap mango slices in concentric circles atop cream.
• Rewarm remaining glaze just to soften.
• Brush glaze over mango slices.
• Chill cake at least 2 hours.
• (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.

UPSIDE-DOWN LIME & MANGO SYRUP CAKE

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
• Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
• Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
• Pour the batter over the mango slices. Bake for 50 minutes.
• Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
• FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
• Serve immediately with cream or ice cream.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango, lime juice, sugar, and a pinch of salt in a food processor until smooth. Top with diced mango and lime zest.

UPSIDE-DOWN LIME & MANGO SYRUP CAKE

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
• Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
• Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
• Pour the batter over the mango slices. Bake for 50 minutes.
• Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
• FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
• Serve immediately with cream or ice cream.

MANGO & LIME CAKE

Steps:

• Slice the peeled mangoes into strips and arrange attractively on the base of a heavily buttered 24-26 cm springform tin.
• Beat the butter, lime zest and sugar until creamy.
• Add the eggs one at a time, beating well after each addition.
• Sift the flour and the baking powder and fold into the mixture alternating with the ground almonds and the lime juice. Spread mixture over the mangoes.
• Bake cake in a 160C oven for 60 minutes until skewer comes out clean when inserted. Leave to sit for 10 minutes then invert onto a serving plate.
• FOR THE SYRUP: melt the sugar in the lime juice. Simmer for 2 minutes and then drizzle over the cake.
• Serve with thick cream, sorbet, or ice-cream.