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Creamy Mango Loaf Cake Recipe

Creamy Mango Loaf Cake Recipe photo by Taste of Home

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For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.—Linda McLyman, Syracuse, New York

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Creamy Mango Loaf Cake Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

Directions

In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango.
Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving. Yield: 6 servings.

Nutritional Analysis: 1 slice equals 207 calories, 1 g fat (trace saturated fat), 0 cholesterol, 611 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat-free milk.

Originally published as Creamy Mango Loaf Cake in Light & Tasty June/July 2005, p20

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Creamy Mango Loaf Cake

Creamy Mango Loaf Cake

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Reviewed on Oct. 27, 2011 by mojomo

Speaking on the presentation...beautiful. Where did you get the loaf cake?

Reviewed on Sep. 17, 2011 by theheat01

The pudding made the cake soggy, and just didn't taste good, unfortunately.

Reviewed on Apr. 21, 2010 by bameiboo

While this tasted good the presentation was poor. I used mango and strawberries. The pudding was the poblem it got liquidy and made the cake soggy. The filling oozed out everywhere.

Reviewed on Apr. 11, 2009 by myrk

Reviewed on Apr. 10, 2009 by myrk