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Mango cream dessert cake recipe
Mango cream dessert cake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Summer Mango Lime Dessert Cake Lemony dessert cake gets a mango-lime twist for summer. Serve warm or at room temp. Swap cream for vanilla ice cream for full summer vibes. More mango madness in top-rated desserts like Mangomisu and tropical mango lime cheesecake.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 165g (3/4 cup) caster sugar
  • Finely grated rind plus juice of 1 lime, plus extra finely grated rind, to serve
  • 250g fresh ricotta (see note)
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 1 large mango, flesh chopped, plus extra, to serve
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 170°C (150°C fan forced) and prepare a 20cm springform pan by greasing it and lining the base with baking paper.
  • Using electric beaters, whip together the butter, sugar, and lime rind until light and creamy. Incorporate the ricotta and mix until just blended. Slowly add the eggs one at a time, beating thoroughly after each addition.
  • Gently incorporate the flour with a large metal spoon. Add the lime juice and fold in the mango. Pour the mixture into the pan. Bake for 50 minutes or until the cake springs back when lightly touched (it will remain pale on top).
  • Allow the cake to cool in the pan for 10 minutes, then remove and slice into wedges. Serve warm with whipped cream, additional mango, and a sprinkle of lime zest on top.

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