Recipe courtesy of Sweetness Bakeshop
Mango Snack Cake
13 hr 45 min
(includes refrigeration time)
1 hr 25 min
12 snack cakes
13 hr 45 min
(includes refrigeration time)
1 hr 25 min
12 snack cakes


Mango Curd:
  • 1 large ripe mango (1 pound), peeled and cut into small chunks
  • 1/3 cup granulated sugar 
  • 3 tablespoons fresh lime juice 
  • Pinch salt 
  • 4 large egg yolks, 
  • 4 tablespoons (1/2 stick) unsalted butter, cubed 
Mango Snack Cakes:
  • Nonstick baking spray
  • 1/3 cup cubed mango, fresh or frozen (and thawed)
  • 1 1/2 cups all-purpose flour, sifted 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon kosher salt 
  • 1/4 cup whole milk, at room temperature 
  • 1 teaspoon pure vanilla extract 
  • 8 tablespoons (1 stick) unsalted butter, at room temperature 
  • 1 cup granulated sugar 
  • 1 large egg plus 2 egg whites, at room temperature 
Coconut Cream Cheese Frosting:
  • 8 ounces cream cheese, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, at room temperature 
  • 4 cups confectioners' sugar 
  • 2 tablespoons heavy cream 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon coconut extract 
  • 1 teaspoon vanilla extract 
  • Shredded coconut, for sprinkling, optional


Special equipment: a snack cake pan 2 pastry bags

For the mango curd: Puree the mango, sugar, lime juice and salt together in a food processor. Add the egg yolks and puree for 15 to 20 seconds. Strain through a sieve into a large metal bowl, discarding the solids.

Set the bowl over a saucepan of simmering water and whisk the mango mixture until thickened and a thermometer registers 170 degrees F, about 10 minutes. Remove the bowl from the heat and whisk in butter, one piece at a time. Cover and refrigerate overnight.

For the mango snack cakes: Preheat the oven to 350 degrees F. Spray a snack cake pan with nonstick spray; set aside.

Puree the mango in a small food processor.

In a medium mixing bowl, whisk together the flour, baking powder and salt.

In a small mixing bowl, mix together the milk, vanilla and the mango puree.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Gradually add the sugar and continue beating until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half of the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining flour mixture; mix until just blended, scraping down sides of the bowl with a spatula as needed.

Divide the batter evenly among the snack cake pan cavities. Bake until the tops are just dry to the touch, 15 to 20 minutes. Let the snack cakes cool completely in the pan.

For the coconut cream cheese frosting: Beat the cream cheese and butter in the bowl of a stand mixer until light and fluffy. Gradually add the confectioners' sugar, 1 cup at a time, alternating with the heavy cream. Beat in the salt, coconut extract and vanilla extract. Continue beating until the mixture is smooth and free of lumps.

To assemble: Remove the snack cakes from the pan. Using a chopstick or similar tool, poke three holes in the bottom of each snack cake, wiggling just a little to make enough space for the filling.

Transfer the mango curd to a pastry bag or resealable plastic bag with a corner snipped, and pipe the filling into each of the holes. While piping, hold the cakes in your palm, exerting gentle pressure so you can feel the filling expand--be careful not to overfill, as this will cause the snack cakes to break.

Place the coconut cream cheese frosting inside a pastry bag and pipe on top of the snack cakes, or spread the frosting on with spatula.

Sprinkle the frosted snack cakes with shredded coconut if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sweetness Bakeshop

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