1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced
Frosting-
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait Original mango yogurt
Instructions
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with
baking spray with flour (do not use dark or nonstick pan). In large
bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup
of the diced mango with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes
out clean. Cool completely, about 1 hour.
In blender, place remaining 1/4 cup diced mango. Cover; blend
until smooth. In medium bowl, fold together whipped topping and
yogurt; frost cake. Spoon small dollops of pureed mango over
frosting, then swirl with back of spoon. Store in refrigerator.
High Altitude (3500-6500 ft)- Bake 35 to 40 minutes. If you can't
find mango yogurt, you can use peach yogurt. Look for jars of
sliced mango in the refrigerated section of the produce
department.
Originally Submitted
6/7/2009
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