Picture this: a cake that captures the vibrant essence of tropical paradise in every bite. Enter the world of the Thai Mango Cake, a creation that marries the rich sweetness of mangoes with the decadence of cake. With my culinary insights by your side, get ready to dive into the art of creating a dessert masterpiece that’s a feast for the senses.
Thai Mango Cake Recipe
Thai Mango Cake Recipe
From my kitchen to yours, the journey of crafting the luscious Thai Mango Cake has been a true labor of love. Now it's your turn to share this tropical delight with your loved ones. Don't forget to subscribe to my blog for more culinary inspirations that celebrate the beauty of homemade goodness.
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Servings: 4 people
Calories: 743kcal
Cost: $20
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Ingredients
- 3 Mangoes
- 2 tablespoon Salt
- 2 cups White sugar
- 1 tablespoon Cornstarch
- 2 cups Water
- 1 cup Coconut milk
- 1 cup Rice flour
- Raspberries, aa required
Instructions
- Take the mangoes into a bowl.
- Slice them into small pieces.
- Add salt to it for taste as required.
- Take water in a pot and heat it.
- Take a large bowl and add the sweet rice into it.
- Cook the rice and add some of the sugar into it for taste.
- Take another bowl and add coconut milk into it.
- Mix the palm sugar into the coconut milk.
- Then mix the sliced mangoes and coconut milk together.
- Take them into a large bowl after mixing.
- Add the coconut juice and raspberries into it.
- Mix them well.
- Then bake them for fifteen minutes.
- After cooking, you can refrigerate the cake.
- Your cake is ready to be served.
Video
Notes
Mango Marvel: Selecting the perfect mangoes is the first step to success. Look for ripe mangoes with a fragrant aroma and slightly firm texture. Avoid overly soft ones, as they can make the cake too moist.
Balancing Sweetness: Mangoes are naturally sweet, so adjust the sugar in the cake batter accordingly. Taste your mangoes and adjust the sugar to complement their sweetness.
Mango Garnish Elegance: Elevate your Thai Mango Cake's presentation with fresh mango slices arranged artfully on top. This not only adds visual appeal but intensifies the mango experience.
Nutrition
Calories: 743kcal | Carbohydrates: 158g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 3504mg | Potassium: 418mg | Fiber: 3g | Sugar: 121g | Vitamin A: 1680IU | Vitamin C: 57mg | Calcium: 38mg | Iron: 2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Mango Selection: Choose ripe and fragrant mangoes for the most intense flavor. Look for those with a slight give when gently squeezed.
- Smooth Mango Puree: Blend the mangoes until silky smooth for the perfect puree. Straining the puree ensures a velvety texture without any fibrous bits.
- Balancing Flavors: Taste the mangoes before baking and adjust the sugar accordingly. The sweetness can vary, so you can tailor the sugar to achieve the desired level of sweetness.
- Precise Mixing: Be gentle when mixing the batter. Overmixing can lead to a dense cake. Mix until the ingredients are just combined for a tender crumb.
- Baking Test: As the cake bakes, your kitchen will fill with tantalizing aromas. To check for doneness, insert a toothpick into the center – it should come out with a few moist crumbs, not wet batter.
Share insights on common mistakes to avoid:
- Underripe Mangoes: Using underripe mangoes can result in a lack of sweetness and flavor in your cake. Patience is key – wait for perfectly ripe mangoes.
- Overmixing Batter: Overmixing can lead to a tough texture. Mix until ingredients are combined, but avoid excessive stirring.
- Skipping the Straining Step: Neglecting to strain the mango puree can introduce fibrous bits into the batter, affecting the cake’s smoothness.
- Inaccurate Sugar Adjustment: Failing to adjust sugar according to mango sweetness can result in a cake that’s overly sweet or not sweet enough.
- Impatient Baking: Opening the oven door too soon can cause the cake to collapse. Wait until the cake has set before testing for doneness.
Serving suggestions
- When to Serve: The Thai Mango Cake is a dessert that shines at gatherings, celebrations, or simply as a delightful treat to savor during a quiet moment. Its tropical allure makes it an ideal choice for summer soirees or whenever you’re craving a taste of paradise.
- Audience: This cake is a true delight for mango enthusiasts and dessert lovers alike. It’s the perfect choice for those who appreciate the vibrant sweetness of mangoes and the art of baking.
- Complements: Elevate the Thai Mango Cake experience by serving it with a dollop of freshly whipped coconut cream. The creaminess of the coconut adds a luxurious touch that enhances the mango flavors.
- Garnish Options: Sprinkle toasted coconut flakes over the whipped coconut cream for an irresistible crunch that contrasts with the cake’s tenderness. Alternatively, a sprinkle of edible flowers adds an elegant touch of color.
- Beverage Pairing: Accompany your slices of Thai Mango Cake with a glass of chilled iced tea infused with a hint of mango essence. The beverage’s refreshing qualities complement the cake’s richness.
- Different Presentations: Elevate the cake’s presentation by layering the slices with thin slices of fresh mango. Drizzle a delicate mango coulis over the top layer for an artistic touch that also intensifies the mango experience.
FAQs of Thai Mango Cake
- Can I use frozen mangoes for the cake? Absolutely! Thaw frozen mangoes and drain any excess liquid before pureeing. While fresh mangoes offer optimal flavor, frozen mangoes can also work well.
- Can I make the cake ahead of time? Indeed! Bake the Thai Mango Cake a day in advance and store it covered at room temperature. This allows the flavors to develop further, making it even more delightful.
- How should I store leftover cake? For short-term storage, wrap leftover cake slices in plastic wrap and keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them.
- Can I freeze the Thai Mango Cake? Absolutely! To freeze, wrap individual cake slices in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator and allow them to come to room temperature before enjoying.
- Can I use canned mango puree instead of fresh mangoes? Certainly! If using canned mango puree, opt for a high-quality, unsweetened version. Adjust the sugar in the recipe based on the sweetness of the puree.
Thai Mango Cake: A recipe that brings the tropics to your table. Share, subscribe, and savor the lusciousness of ripe mangoes in every bite.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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