Looks like ice cream, but these Mango Ice Cream Cone Cakes & DIY Pinwheels are mini cone-shape mango cakes, topped with clouds of whipped cream.
Mango Ice Cream Cone Cakes & DIY Pinwheels
Mango Ice Cream Cone Cakes topped with fresh whipped cream, mango glaze and sprinkles, of course. Oh, and pretty little polka dot pinwheels!
I love a good mango! I say good because living in the cold North, they aren't always readily available and when they are, they're often disappointing. But I am a little spoiled. My early years were accompanied with an abundance of mango trees and nothing beats a juicy, ripe, freshly picked mango.
There are so many varieties to enjoy! Among them, the Ice Cream from Hawaii, Alphonso from India and Champagne (aka Ataulfo) from Mexico.
I used the latter for this recipe because of its availability, but more importantly its intensely sweet flavour and velvety texture. Because nobody wants to bite into a fibrous cake. Right!?!
I enjoyed an amazing Mango Lassi from the Sick Kids Farmer's Market the other day and I wanted to recreate the flavour in these Mango Ice Cream Cone Cakes & DIY Pinwheels. It was very subtle and I felt buttercream would only add another competing flavour, so I decided to top them with fluffy clouds of rose-infused, freshly whipped cream. Because a proper lassi isn't complete without a splash of rosewater. 😉
To channel summer, who has been MIA for most of her season, I topped them off with a little mango glaze and colourful sprinkles. And to satisfy my inner summer child, I made polka dot pinwheels, complete with green sixlets centers. Now if that does not scream summer fun, you just may be missing the happy gene.
TheseMango Ice Cream Cone Cakes & DIY Pinwheels come together quickly and easily with a deliciously tender crumb in each bite. Topped with the colourful pinwheels, they make the perfect addition to a summer-themed kids party complete with pinwheel making activities.
Here's a little Flipagram of the pinwheels in the making.
More Little Cakes With Big Taste:
Servings: 12
Ingredients
Cake
- 4 ripe mangoes cut into cubes
- 14 g vanilla bean paste 2 tsp
- 285 g coconut sugar 1 ½ cups, regular sugar can be substituted
- 215 g coconut oil 1 cup, liquid state
- 4 eggs room temperature
- 298 g unbleached 3 cups, all purpose flour
- 4 g baking soda 1 tsp
- 5 g salt 1 tsp
- 5 g ground cardamom 2 tsp
Whipped Cream
- 500 ml 35% whipping cream
- 24 g confectioner's sugar 3 tbsp
- 9 g rose water Vanilla extract would work as well. 2 tsp, optional
- Mango glaze and sprinkles to garnish
Instructions
- Preheat the oven to 350ºF.
- Arrange the silicone molds on a cookie sheet. No greasing required.
- Puree the mango cubes in a blender or food processor until smooth. Add the vanilla bean paste, sugar, oil and eggs. Set aside.
- In a separate bowl, sift together the flour, baking soda, salt and cardamom.
- Fold dry ingredients into wet with a spatula until combined.
- Use an ice cream scoop to fill the molds. Bake for 20-25 minutes on a cookie sheet on the middle rack.
- Remove from oven and allow to cool in molds on a rack for about 10 minutes. Unmold and allow to cool completely on rack.
To make the whipped topping:
- Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes. Remove from freezer and add whipping cream to the bowl. Sift the confectioner's sugar onto the cream and whisk until soft peaks form. Add the rose water and whisk until peaks are stable, but not overly stiff.
- Use an ice cream scoop to top the cakes. Drizzle with mango glaze and top with sprinkles. Enjoy!
Notes
Tools & Equipment:
Blender (I use a VitaMix)
Ice Cream Cone Mold (purchased from my local grocery store) Sweet Tips:
Coconut sugar has a coarser texture than that of granulated or brown sugar. For this recipe, I added it to the liquids to allow it to dissolve.
I always use vanilla bean paste over extract. It has a more heightened flavour and I am crazy about the little specks that appear in my baked good and drinks.
For a more stable whipped cream, add a package of Whip It to the cream when adding the sugar. This allows the whipped topping to better hold its shape longer.
Blender (I use a VitaMix)
Ice Cream Cone Mold (purchased from my local grocery store) Sweet Tips:
Coconut sugar has a coarser texture than that of granulated or brown sugar. For this recipe, I added it to the liquids to allow it to dissolve.
I always use vanilla bean paste over extract. It has a more heightened flavour and I am crazy about the little specks that appear in my baked good and drinks.
For a more stable whipped cream, add a package of Whip It to the cream when adding the sugar. This allows the whipped topping to better hold its shape longer.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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