For all the times I miss mango when the season is over, someone gave me a brilliant idea to freeze fresh mango pulp for such recipes. So next time when the king of fruits is just about to bid farewell for the season, make some fresh mango pulp and freeze it for cheesecakes etc. Mango and coconut is anyway a beautiful combination :)
Ingredients
1/2 tin condensed milk
50 gms butter
50 ml milk
1 cup flour
1 teaspoon vanilla essence
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup fresh grated coconut
For the frosting
200 gms cream cheese
1 cup mango pulp
1 cup whipped cream
1/4 cup grated coconut
1/2 cup sugar (adjust more or less as per sweetness of the pulp)
Any fruit juice for soaking the cake
1. Pre-heat oven to 250 degrees (this temperature will be reduced later)
2. Beat the condensed milk and butter for 3-4 minutes till thick and creamy.
3. Beat in the milk at speed 1.
4. Sieve the flour, baking powder and baking soda together.
5. Add the flour mixture in two parts, beating continuously till folded in. Beat for further two minutes.
6. Add the vanilla essence,coconut. Mix well with the batter.
7. Pour into a 5/6 " diameter tin and place in the oven center rack. Reduce the temperature to 180 degrees C
8. Bake for 25-30 minutes or till a toothpick inserted comes out clean.
9. When done, cool and remove from tray.
10. For the frosting, beat the cream cheese till smooth. Fold in the pulp ,sugar and whipped cream gently.
11. To assemble, cut the cake horizontally in half.
12. Sprinkle fruit juice over each half to soak the cake with the juice, but not oversoak as the cake might break,
13. Sandwich the layers with half the frosting and spread the remaining the frosting over the cake.
14. Chill and serve
Ingredients
1/2 tin condensed milk
50 gms butter
50 ml milk
1 cup flour
1 teaspoon vanilla essence
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup fresh grated coconut
For the frosting
200 gms cream cheese
1 cup mango pulp
1 cup whipped cream
1/4 cup grated coconut
1/2 cup sugar (adjust more or less as per sweetness of the pulp)
Any fruit juice for soaking the cake
1. Pre-heat oven to 250 degrees (this temperature will be reduced later)
2. Beat the condensed milk and butter for 3-4 minutes till thick and creamy.
3. Beat in the milk at speed 1.
4. Sieve the flour, baking powder and baking soda together.
5. Add the flour mixture in two parts, beating continuously till folded in. Beat for further two minutes.
6. Add the vanilla essence,coconut. Mix well with the batter.
7. Pour into a 5/6 " diameter tin and place in the oven center rack. Reduce the temperature to 180 degrees C
8. Bake for 25-30 minutes or till a toothpick inserted comes out clean.
9. When done, cool and remove from tray.
10. For the frosting, beat the cream cheese till smooth. Fold in the pulp ,sugar and whipped cream gently.
11. To assemble, cut the cake horizontally in half.
12. Sprinkle fruit juice over each half to soak the cake with the juice, but not oversoak as the cake might break,
13. Sandwich the layers with half the frosting and spread the remaining the frosting over the cake.
14. Chill and serve
