Ingredients

• 2 mangoes, peeled and cut into chunks (3 cups)
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 teaspoons orange liqueur (recommended: Cointreau), optional
• 1 storebought angel food cake (about 13 ounces)
• 1/4 cup fresh mint leaves
• 2 mangoes, peeled and cut into chunks (3 cups)
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 teaspoons orange liqueur (recommended: Cointreau), optional
• 1 storebought angel food cake (about 13 ounces)
• 1/4 cup fresh mint leaves

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.
3. In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.