My Delicious Mango Cake

Mangoes are sweet and delicious.  This fruit is very popular in the Philippines but not here in the US.  In fact, more than 1 stranger and even cashiers asked me of what it is and how to eat it.  I'm just glad to know that the Asian stores here are selling this and some grocery stores like Walmart and Publix here in our area.  They call this a honey mango because it's very sweet as if there's honey in it compared to the green mangoes that you can find in any grocery stores.  Honey mango is yellow orange in color and not available all year long so I took advantage of making this delicious mango cake while it was in season.  I made this cake last year and was asked about my recipe so here it is... a not too sweet mango cake for me. -_*

For the Cake

1 box Betty Crocker yellow Super Moist cake mix
1/4 cup Mango Puree - sweetened (7D brand)
4 oz. mango puree

 - Mix by the box instructions and instead of using 1 1/4 cup water, I use 1 cup water and 1/4 cup
     sweetened mango puree.
 - Cool at room temperature and punch holes in the cake using fork.
 - Pour 4 oz. of sweetened mango puree over the cake.

Frosting:

8 oz. of cream cheese (light) or fat free
1 cup powdered sugar
2 - 3 tbsp. mashed mangoes
8 oz. cool whip light - thawed

- Mix the first 3 ingredients using the hand mixer. 
- Slightly thaw the cool whip and fold into the cream cheese mixture. 
- Put them on top of the cake.

Topping:

Mashed mangoes
Ball shape mangoes for decoration

Biko

Biko is a dessert that we Filipinos love to eat.  It is made of white sweet sticky rice.  I wasn't a fan on this before but after I tried the delicious biko made of black rice, I started to like it.  The first time I tried making one didn't turn out good.  The black rice was hard and kind of uncook.  The second time I added the white sweet sticky rice and turn out ok.  People are digging in with my biko but for me it's still not perfect.  I tried again the third time using what others said to soak the black rice overnight and it's still tough when I finish cooking it.  Maybe I bought the wrong black rice but hubby liked it so it's ok.  Next time I'll try using the white sweet sticky rice.  Maybe it will turn out perfect.  But the secret to the yummy biko is really the sauce we call "latik", made of coconut milk and brown sugar but it takes a lot of time to make it.  Good thing I have a little helper to stir my sauce while I'm doing something else.