Angel Food Cake with Lime and Fresh Mango Sauce

For my brother's birthday cake, I wanted to make something fresh and light, since it was just the beginning of spring. We also had a busy day planned, so I had to choose a recipe that could be made in a few hours, without lots of different steps or fillings/frostings.

My brother loves mangoes and limes, and I had tons of egg whites in the freezer, so I decided to make an Angel Food Cake. I decided to flavor it with lime zest and then use the fresh mango sauce from Ellie Krieger's new book as the topping. I figured the lime and mango go well with ginger, so the cake and sauce would compliment the ginger ice cream.


Everyone loved the cake and the mango sauce. I thought the mango sauce overpowered the delicate cake a little bit and preferred the flavor of the cake plain, the next day. I doubled the mango sauce because I knew my brother would probably want to eat it plain. I decreased the amount of sugar in the sauce too, because our mangoes were really flavorful and sweet. I used some of the leftover sauce in a really fun muffin, but that will come later.

I don't know if you have ever made an angel food cake from scratch, but they are so delicious. One from a box mix or from the store just can't compare. I am definitely hooked.



Fresh Mango Sauce adapted from So Easy by Ellie Krieger
2 medium ripe mangoes, peeled, pitted and cut into chunks
2 Tbls fresh lime juice
1 Tbls sugar

In a blender or food processor, process half the mangoes with the lime juice and sugar. Dice the rest of the mangoes.
Serve with angel food cake.

Recipe for Classic Angel Food Cake
* I used the orange variation listed down below the recipe but change it to lime by added the zest of 2 limes to the batter