Mango Cake (Halal)

Ingredients

 

For the Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (halal-certified), softened
• 1½ cups granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup fresh mango purée (from 2 large ripe mangoes)
• ¼ cup milk (halal-certified)
• 1 teaspoon mango extract (optional, for enhanced flavor)

For the Mango Filling

• 2 cups fresh mango, diced into small cubes
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

For the Mango Frosting

• 1 cup unsalted butter (halal-certified), softened
• 4 cups powdered sugar, sifted
• ½ cup mango purée
• 1 teaspoon vanilla extract
• Pinch of salt

For Decoration

• Fresh mango slices
• Mint leaves
• Edible flowers (optional)

Equipment

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Blender or food processor
• Parchment paper
• Cooling rack
• Spatula
• Cake turntable (optional)

Preparation Method

Making the Mango Purée

1. Peel and dice ripe mangoes
2. Blend in a food processor until smooth
3. Measure required amount for cake and frosting

Preparing the Cake

1. Preheat oven to 350°F (175°C)
2. Grease and line two 9-inch round cake pans with parchment paper
3. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
4. In a large bowl, cream together:
   • Softened butter
   • Sugar (beat until light and fluffy, about 3-4 minutes)
5. Add eggs one at a time, beating well after each addition
6. Stir in vanilla extract
7. Gradually add dry ingredients to wet ingredients, alternating with:
   • Mango purée
   • Milk
8. Divide batter evenly between prepared pans
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean
10. Cool in pans for 10 minutes, then transfer to cooling racks

Making the Mango Filling

1. In a saucepan, combine:
   • Diced mango
   • Sugar
   • Lemon juice
   • Water
2. Cook over medium heat until mangoes soften
3. Add cornstarch mixture and cook until thickened
4. Remove from heat and cool completely

Preparing the Frosting

1. Beat butter until creamy
2. Gradually add powdered sugar, beating until incorporated
3. Add mango purée, vanilla extract, and salt
4. Beat until light and fluffy (about 3-4 minutes)

Assembling the Cake

1. Level cake layers if needed
2. Place first layer on serving plate
3. Spread mango filling over first layer
4. Place second layer on top
5. Frost entire cake with mango frosting
6. Decorate with fresh mango slices and mint leaves

Storage Instructions

• Keep refrigerated for up to 5 days
• Bring to room temperature for 30 minutes before serving
• Not suitable for freezing due to fresh mango elements

Halal Considerations

• Use halal-certified butter and dairy products
• Ensure all ingredients are halal (no alcohol-based extracts)
• Check that any food coloring used is halal-certified
• Use clean utensils and equipment

Chef's Tips

• Choose Alphonso or Ataulfo mangoes for best flavor
• Allow ingredients to come to room temperature before beginning
• For added texture, fold chopped mango pieces into the cake batter
• Chill cake before final frosting for cleaner results

Variations

• Coconut-Mango Cake: Add 1 cup toasted coconut to batter
• Cardamom-Mango Cake: Add 1 teaspoon ground cardamom to batter
• Passion Fruit Topping: Add passion fruit pulp to decorate