A whole frosted fresh mango cake topped with mango, prepared recipe

Fresh Mango Cake

Recipe created by Chef Elango

You go, we go, we all go Let’s Go for Mango!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Super Moist Vanilla Premix 1 kg
Egg 18
Oil 50 g
Water 100 g
Vanilla Essence 10 ml
Cake Gel 20 g
Fresh Mango Cake 600 g
Pillsbury™ Super Moist Vanilla Sponge 250 g
Sugar syrup 60 ml
Pillsbury™ Ivory Cream 250 g
Fresh Mangoes 70 g
Mango Pulp 30 g

Preparation

  1. Mix mango pulp & neutral nugel properly fill it in piping bag for garnishing
  2. Cut SMV vanilla sponge in layers & soak each layer with sugar syrup
  3. Whip the Pillsbury™ ivory cream until peak consistency
  4. Wash & rinse mangoes, peel off the skin of both mangoes & chop one of the mangoes
  5. Apply Pillsbury™ ivory cream between sponge layers
  6. Sprinkle chopped mangoes between each layer & finish the cake with the remaining ivory cream topping
  7. Make dollops of topping & place mango cubes in between
  8. Serve cold