Mexican Mango Cake

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 485, total fat 15 G., saturated fats 9 G., proteins 6 G., carbohydrates 81 G., fiber 1 G., cholesterol 115 mg, sodium 207 mg, sugar 58 G.

This Mexican cake with its stunning tropical flavor is the perfect end to a holiday dinner. The addition of sour milk to the batter makes it pleasantly moist and perfectly dense. And the mango and cream cheese glaze adds a balanced, fruity tartness. A splash of Mexican tequila can be added to the glaze for a more vibrant flavor, but it's completely optional.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1.5 cups or 330 g unsalted butter at room temperature, plus extra for greasing the pan
3 cups cake flour + extra for dusting the pan
1.5 tsp baking powder
0.5 tsp salt
6 large eggs
2.5 tsp vanilla extract
2.5 cups granulated sugar
2/3 cup sour milk or kefir

Topping

2 cups chopped fresh or frozen mango (thawed)
2 tbsp water + more as needed
1 and 1/4 cups granulated sugar + more as needed
110 g of cream cheese
2 tbsp tequila, optional
Edible flowers for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, edible flowers, sour milk, kefir, cream cheese, mango, tequila

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Generously grease and flour a 25cm (9in) bundt pan.
Cupcake:

Sift the flour, baking powder, and salt into a large bowl. In another large bowl, beat 1.5 cups of butter and sugar with a mixer until light and fluffy. Add the eggs, beating well after each addition. Add the flour mixture in batches, alternating with the sour milk.

Pour the batter into the prepared cake pan. Bake until the cake is golden brown and a tester inserted into the center comes out clean, about 45–50 minutes. Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto the wire rack, then transfer it to a cake platter. The cake can be baked up to 1 day ahead. Cover tightly with plastic wrap and store at room temperature..
Topping:

Combine the mango, water, sugar, cream cheese, and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding more water if needed. Taste and add more sugar if needed. Drizzle the mango topping evenly over the cake and garnish with edible flowers, if desired. Slice and serve.