This Angel Food Cake with Mangoes Recipe is an easy and refreshing recipe, which is made with store-bought angel food cake and fresh mangoes. It’s a straightforward recipe, 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 lime juice, sugar, and optional orange liqueur. Puree until the mixture is completely smooth.
- Prepare the Toppings: Dice the remaining mango into small, bite-sized pieces.
- Assemble and Serve: Cut the angel food cake into thick slices. Place a slice on each plate, pour about 1 tablespoon of the mango sauce over the top, and then spoon some of the diced mango over the sauce. Garnish with fresh mint leaves and serve immediately.
Recipe Tips
- How do I get a perfectly smooth mango sauce? For the smoothest possible sauce, use a high-speed blender and blend for a full 30-60 seconds. If your mango is a bit fibrous, you can also press the puree through a fine-mesh sieve to remove any stringy bits.
- Can I make the sauce ahead of time? Yes, the mango sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker.
- What’s the best way to slice angel food cake without squishing it? Angel food cake is very light and delicate. For the cleanest slices, use a sharp serrated knife (like a bread knife) and a gentle sawing motion rather than pressing down.
- Can I use a different kind of cake? While angel food cake is ideal for its light texture, this mango sauce is also delicious served over slices of pound cake, sponge cake, or even toasted brioche.
What To Serve With Angel Food Cake with Mangoes
This is a simple and complete dessert, but a few additions can enhance it further.
- A dollop of fresh whipped cream or coconut cream
- A sprinkle of toasted shredded coconut
- A scoop of vanilla bean or coconut ice cream
How To Store Angel Food Cake with Mangoes
This dessert is best assembled and served immediately, as the sauce will make the angel food cake soggy over time. If you have leftovers, store the cake and the mango sauce in separate airtight containers in the refrigerator for up to 2 days.
Angel Food Cake with Mangoes Nutrition Facts
- Serving: 1 slice (of 8)
- Calories: 250kcal
- Protein: 4g
- Fat: 1g
- Carbohydrates: 55g
- Sugar: 45g
- Sodium: 220mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use frozen mango chunks. Be sure to thaw them completely and drain off any excess liquid before pureeing or dicing them to avoid a watery sauce.
No, the Cointreau is listed as optional. It adds a subtle depth of flavor and a hint of citrus, but the sauce is still delicious without it.
This simple sauce is very versatile. You could substitute the mango with an equal amount of fresh pineapple, papaya, or even peaches for a different tropical flavor.
Try More Recipes:
- Sticky Toffee Pudding with Butterscotch Sauce Recipe
- Princess Cake Recipe
- Gingerbread Cake Truffles Recipe
Angel Food Cake with Mangoes Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes250
kcalAn incredibly fast, easy, and refreshing dessert using store-bought angel food cake topped with a simple homemade mango-lime sauce and fresh diced mango.
Ingredients
1 store-bought angel food cake
2 ripe mangoes
2 tbsp fresh lime juice
1 tbsp sugar
2 tsp orange liqueur (optional)
Fresh mint, for garnish
Directions
- In a blender, puree one of the mangoes with the lime juice, sugar, and optional liqueur until smooth.
- Dice the remaining mango into small chunks.
- Cut the angel food cake into slices.
- Place a slice of cake on a plate.
- Pour a spoonful of the mango sauce over the cake.
- Top with a spoonful of the diced mango.
- Garnish with a fresh mint leaf and serve immediately.
Notes
- Using a store-bought angel food cake makes this a truly effortless and elegant dessert that’s ready in minutes.
- For the cleanest slices, use a serrated knife to cut the delicate angel food cake.
- The mango sauce can be made up to 2 days ahead and kept in an airtight container in the refrigerator.
- This dessert is best assembled right before serving to prevent the cake from becoming soggy.
