Mango Layer Cake
A vibrant mango layer cake featuring fresh mango slices, spiced biscuit topping, and a tender crumb, perfect for summer gatherings and fruit lovers alike.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Grease an 8 x 12 x 2-inch baking pan.
- Beat the egg slightly and mix with evaporated milk.
- Stir in 3 tablespoons of sugar and the biscuit mix until smooth.
- Spread the batter evenly over the bottom of the prepared baking pan.
- Arrange a layer of drained mango slices over the batter.
- In a small bowl, combine remaining sugar, cinnamon, nutmeg, flour, and melted butter to make the topping mixture.
- Spoon the mixture over the mango slices.
- Bake for 20 to 25 minutes, until nicely browned.
Tips & Substitutions
For a richer flavor, consider replacing evaporated milk with coconut milk. You can also use fresh mango instead of canned for a more vibrant taste. If you want to reduce sugar, cut the amount in the topping mixture. Ensure the butter is melted thoroughly to help the topping adhere well. For a different twist, add some chopped nuts to the topping for extra crunch.
Serving Suggestions
Serve the mango layer cake warm or at room temperature, possibly with a dollop of cream for added richness. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh fruit to complement the flavors. This cake is perfect for summer gatherings or as a delightful dessert alongside dishes like 'Putting On The Ritz' Congealed Salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or reheat in a 350°F (175°C) oven for 10 minutes until warmed through. This cake is best enjoyed fresh, but still tastes great after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Mango Layer Cake contains roughly 648 calories, with 8g protein, 69g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (77% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and protein. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of mango?
Yes, you can substitute mango with other fruits like peaches or berries. Just ensure that the fruit is ripe and not too watery to maintain the cake's texture. Experimenting with different fruits can lead to delightful variations of this cake!
Is this recipe suitable for vegetarians?
Absolutely! This mango layer cake is vegetarian-friendly as it contains no meat or meat products. It's a great choice for those following vegetarian recipes, making it a delightful dessert option for gatherings with diverse dietary preferences.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the prepared biscuit mix with a gluten-free baking mix. Ensure that all other ingredients, including the flour used in the topping, are also gluten-free. This will allow you to enjoy the cake without compromising on texture or taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).