Hot Mango Love
Sweets
By Kristin Nichols, participator of Mangoes at the Moana Recipe Contest
- 2 Hawaiian mangos, seeded and diced
- 3 Hawaiian chili peppers
- 1 cup water
- 2 cups sugar
- 2 sticks butters, softened
- 4 cups powdered sugar
- 1/2 cup mango puree
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/8 teaspoon salt
- 1 cup sugar
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup mango puree
- 1 teaspoon cinnamon
- Mango Puree: Blend 2 Hawaiian mangoes and 3 chili peppers in blender until smooth.
- Simple Syrup: Heat 1 cup water and 2 cups sugar on stove until all the sugar is melted. Set aside to cool.
- Frosting: Whip the butter with a mixer until smooth. Add in 1 cup of powdered sugar at a time, whipping between each addition to make sure the sugar is incorporated. Add in the mango pure when the butter/sugar mix is a perfect butter cream – mix until the puree is fully incorporated. Don’t over mix.
- Cake: Heat over to 350 degrees. Oil 2 cake pans and set aside. Combine flour, baking powder, baking soda, salt and cinnamon. Sift and set aside.
- Cream sugar and eggs in mixer until fully incorporated. Mix in oil and mango puree until fully incorporated. Add in dry ingredients in 3 batches, mixing between each batch to fully incorporate dry to wet. Don’t over beat.
- Evenly distribute mix into 2 cake pans. Bake for 25 minutes, remove from pan and set on rack to cool completely. When cool, trim off hard edges and cut each cake into half horizontally, making 4 layers of cake.
- Place one layer on a plate, and drizzle approx 1 tbs of simple syrup mix on the cake. Add a layer of frosting, and top with another layer. Repeat simple syrup/frosting/cake until the top layer. When you get to the top layer, frost the entire cake with remaining frosting.
- Add 2 chilis on top for garnish, and serve to spicy people!
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