This Angel Food Cake with Mangoes Recipe is a light and tropical recipe, which uses sweet fresh mangoes and zesty lime juice. It’s a perfect no-fuss dessert, ready in about 15 minutes.
Jump to RecipeAngel Food Cake with Mangoes Recipe Ingredients
- 2 mangoes, peeled and cut into chunks (3 cups)
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 teaspoons orange liqueur (recommended: Cointreau), optional
- 1 store-bought angel food cake (about 13 ounces)
- 1/4 cup fresh mint leaves
How To Make Angel Food Cake with Mangoes Recipe
- Make the mango sauce: In a blender or food processor, combine the chunks from one of the mangoes with the fresh lime juice, sugar, and the optional orange liqueur. Puree on high speed until the mixture is completely smooth and vibrant.
- Prepare the toppings: Take the remaining mango chunks and dice them into small, neat, bite-sized pieces for the topping.
- Assemble and serve: Use a serrated knife to cut the angel food cake into thick slices. Place a slice on each serving plate. Pour about 1 tablespoon of the mango puree over the top of the cake, then spoon a generous amount of the diced mango over the sauce. Garnish with fresh mint leaves and serve immediately.
Recipe Tips
- How to choose a ripe mango: Look for mangoes that yield slightly to gentle pressure, similar to a ripe peach or avocado. The skin color isn’t always the best indicator of ripeness, so rely on touch and a sweet aroma near the stem.
- Cutting Angel Food Cake: Angel food cake is very delicate and squishes easily. Always use a serrated bread knife and use a gentle sawing motion rather than pressing down to get clean slices.
- Make it kid-friendly: Simply omit the orange liqueur. The lime juice and sugar provide plenty of flavor on their own. You can also substitute the liqueur with a splash of orange juice.
- Texture variation: For a little crunch, you can sprinkle toasted coconut flakes or chopped macadamia nuts over the top before serving.
What To Serve With Angel Food Cake with Mangoes
This dessert is light and airy, but you can add creaminess to balance the fruit acid.
- A dollop of freshly whipped cream
- A scoop of coconut or vanilla ice cream
- Fresh raspberries or strawberries for color contrast
- A glass of sparkling Moscato
How To Store Angel Food Cake with Mangoes Recipe
- Store Components Separately: Do not store the cake assembled, or it will become soggy. Keep the angel food cake in an airtight container at room temperature for 2-3 days.
- Refrigerate the Sauce: Store the mango puree and diced mangoes in airtight containers in the refrigerator for up to 3 days. The lime juice helps prevent browning.
- Freeze: You can freeze the mango sauce for up to 3 months. Angel food cake also freezes very well; wrap individual slices in plastic wrap and foil.
Angel Food Cake with Mangoes Recipe Nutrition Facts
- Calories: 210
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugar: 35g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use thawed frozen mango chunks. They work perfectly for the puree. For the diced topping, fresh mango is preferred for better texture, but thawed frozen mango will still taste delicious.
Standard store-bought angel food cake contains wheat flour. To make this gluten-free, you would need to buy a specifically gluten-free angel food cake or bake one from scratch using a gluten-free flour blend. The fruit topping is naturally gluten-free.
Yes, the mango sauce actually tastes better after sitting for an hour as the flavors meld. You can make it up to 2 days in advance and keep it chilled.
Angel Food Cake with Mangoes Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes210
kcalThis Angel Food Cake with Mangoes Recipe transforms a simple store-bought cake into an elegant dessert with a homemade mango-lime coulis and fresh mint.
Ingredients
2 mangoes, peeled and cut into chunks (3 cups)
2 tablespoons fresh lime juice
1 tablespoon sugar
2 teaspoons orange liqueur (optional)
1 store-bought angel food cake (about 13 ounces)
1/4 cup fresh mint leaves
Directions
- Combine half of the mango chunks, lime juice, sugar, and liqueur in a blender.
- Puree until smooth to create the sauce.
- Dice the remaining mango chunks into small pieces.
- Slice the angel food cake into thick wedges.
- Plate the cake, drizzle with mango sauce, and top with diced mango.
- Garnish with fresh mint and serve.
Notes
- Cake Slicing: Use a serrated knife to prevent squashing the airy cake.
- Ripeness: Ensure mangoes are very ripe for the sweetest sauce; if they are tart, you may need to increase the sugar slightly.
- Alcohol Free: Substitute orange juice for the liqueur for a non-alcoholic version.
