Table of Contents
Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting.
Take 1 bowl of sliced mangoes (half of total mango cubes), add in 1 cup of your whipped cream frosting, and mix them together. Spread this mango and whipped cream mixture evenly over the 2nd meringue layer, making sure it touches the sides of the acetate sheet, and the top surface is as flat as possible.
Take 2 fresh ripe mangoes (can substitute with about 2 cups of frozen mango cubes), and slice them into small squares using cross-cross method. Include the mango flesh around the seeds. Keep the slices from 2 mangoes in 2 separate bowls. 1 bowl is for the filling and 1 is for the topping.
Make a well in the center of dry ingredients, add the oil, yolks, mango nectar, lemon flavoring. Slowly fold the mango batter into the egg white mixture. Cool cake thoroughly before adding the Mango Buttercream Icing. Important to Remember: My Dad used to tell us that the best and sweetest mangoes were always the tree-ripened fruits.
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