Mango Orange Chiffon Cake
Yields nine by thirteen loaf pan
Sweets
By Sharon Bryant, The 2nd place Winner of Mangoes at the Moana Recipe Contest, Bread and Cake category
- 2 of the 8” orange chiffon tube cakes
- 12 ounces can evaporated milk chilled
- 23 ounces mango nectar
- 1 packet unflavored gelatin
- 1 (3-ounce) box orange flavored gelatin
- 1 1/2 cups sugar
- 2 cups diced fresh mangoes
- 1 (8-ounce) container frozen whipped topping
- Dissolve gelatin with 1/4 cup mango nectar and set aside.
- Heat sugar, orange gelatin and 1 1/2 cups of nectar until melted. Turn off heat, add gelatin mixture and diced mangoes. Cool.
- Whip chilled evaporated milk 2 minutes till frothy. Fold in mango mixture.
- Crumble half of one cake into small pieces, sprinkle in bottom of pan. Spoon half of the mango mixture over cake, crumble another half layer of cake, spoon balance of mango, then last layer of crumbled cake. Slightly press down to hold crumbs. Top with whipped topping. Refrigerate at least 6 hours.
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