Target Health Blog

Mango Marzipan Cake

September 9, 2019

Target Healthy Eating

A dessert feast that takes you from summer to fall. ©Joyce Hays, Target Health Inc.
Be sure to save plenty of room for this dessert. ©Joyce Hays, Target Health Inc.
It's moist and delicious. ©Joyce Hays, Target Health Inc.
Guaranteed to melt in your mouth. ©Joyce Hays, Target Health Inc.


For the Crust

12 to 15 ounces Amaretto biscotti or your favorite plain cookie or biscotti

1 can marzipan ( bought mine at - they deliver in one day)

7 Tablespoons melted butter

For the Cake

1 teaspoon vanilla extract

3 ripe mangoes

1 cup plain water

9 teaspoons gelatin powder

18 ounces Tofutti (soy cream cheese)

1 can marzipan

2 cups plain yogurt

Zest of 1 fresh lemon

Juice of 1 fresh lemon (get at least 3 Tablespoons fresh lemon juice)

Garnish: Fresh mint leaves, blueberries, strawberries, edible flowers, anything you'd like. I found some yummy granola to sprinkle over the top of cake.

Ingredients. ©Joyce Hays, Target Health Inc.


1. Get out a spring-form baking pan, food processor and electric beaters

2. Allow Tofutti to sit at room temperature for 3-4 hours to return to room temperature. Easier to beat, when soft. Hard to beat if the Tofutti is cold.

3. Cut each mango down, on either side of the pit. Remove the fruit from each half. Scrape fruit from the seed.

4. Put marzipan and Amaretti biscotti in food processor, then pulse until you get crumbs well mixed with the marzipan.

First pulse the can of marzipan with the Amaretti. Then add the melted butter and pulse again until everything is well combined. ©Joyce Hays, Target Health Inc.

5. Add marzipan and melted butter to crushed Amaretti and marzipan, pulse until well combined.

6. Transfer to baking pan and press down until firm, keep refrigerated for later use. Use any flat object to press down on the crust mixture. Spend at least 1 or 2 minutes to be sure the crust has been pressed down, to assure a nice firm crust, when serving the cake.

With a spatula, scrape the contents of the food processor into the baking pan and flatten the dough with any kitchen item that's small and flat, as you see in the photo above. Then keep in fridge until you're ready to use it. ©Joyce Hays, Target Health Inc.

7. Sprinkle gelatin powder over plain water and let it stand for 10 minutes.

Into a small saucepan, add the water and sprinkle the gelatin over the water. Let it sit for at least ten minutes. After ten or more minutes, slowly heat the gelatin water (low flame) stirring constantly, until the gelatin is completely dissolved (about five minutes). ©Joyce Hays, Target Health Inc.

8. Making the cake: In a bowl, combine Tofutti, vanilla extract and marzipan, then beat using medium speed until light and fluffy.

9. To the bowl, add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.

10. Gently heat the cup of water with the soaked gelatin, stirring until fully dissolved.

11. Add melted gelatin to the Tofutti cake mixture, mix until well blended.

12. Add mango pieces to the food processor and pulse until you have a puree.

About to puree the mango. Actually, you don't have to puree it if you want to have more visible chunks for the cake. Let's say, pulse the mango to the desired texture you decide on. All the options will be delicious. ©Joyce Hays, Target Health Inc.

13. Pour 1/2 of cake mixture onto your Amaretti crust and top with 1/2 of mango filling, repeat the same steps for the remaining.

Very carefully swirl the mango into the rest of the cake batter. ©Joyce Hays Target Health Inc.

14. Next, using a thin icing spatula, swirl the mango into the cake mixture, so as to distribute the mangos into the cake mixture in an interesting design.

15. When you're finished swirling (never mix or beat), cover the baking pan, then keep refrigerated overnight, until cake mixture has fully set.

Swirl the mango until you get a design you like. Then put in fridge overnight. The next day, just before you remove cake from spring pan, a very important step is to run a knife all around the pan, reaching the knife all the way through to the bottom of the crust and working it all the way around the cake. If you forget to do this, your cake will fall apart, when you remove the sides of the pan. ©Joyce Hays, Target Health Inc.

16. To unmold, run a knife around the edge, then remove the ring gently.

17. Have fun garnishing your cake. Use whatever colorful, edibles you deem appropriate.

A delicious dessert. ©Joyce Hays, Target Health Inc.
Once again, we love chilled Baily's Irish Cream with desserts and for dessert. ©Joyce Hays, Target Health Inc.

Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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