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Creamy Mango Loaf Cake Recipe

Creamy Mango Loaf Cake Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:6 servings

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

  • 1. In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango.
  • 2. 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 Facts

1 piece: 207 calories, 1g fat (trace saturated fat), 0mg cholesterol, 611mg sodium, 45g carbohydrate (33g sugars, 2g fiber), 5g protein

Reviews for Creamy Mango Loaf Cake

Sort By :
MY REVIEW
mojomo
Reviewed Oct. 27, 2011

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

MY REVIEW
bameiboo
Reviewed Apr. 21, 2010

"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."

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Wine Pairings

Sweet White Wine

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