This delicious Mango Yule Log Gingerbread Cake is a delicious sweet roulade that features homemade spiced gingerbread cake and fresh mango cream filling for a festive holiday dessert that everyone around the table will love.
Proudly sponsored by The National Mango Board, all the thoughts and opinions expressed are my own.
Mango Yule Log Gingerbread Cake
A Yule log is a traditional dessert served near Christmas, especially in Europe.
Made of spiced gingerbread cake to resemble a miniature actual Yule log, this Mango Yule Log Gingerbread Cake is a sweet treat in the form of a fancy roulade that is enjoyed across the world around the holiday season.
The deliciously spiced gingerbread cake pairs perfectly with the vibrant taste of fresh mango, which is in season and available all year long. The fresh mango is pureed and then paired with a delicious cream cheese filling.
Mangos for the Holidays
These vibrant fruits are so deliciously sweet that they feel like a treat, but they’re extremely nutrient-dense and can be a wholesome addition to anyone’s daily diet. They can add flavor, color, texture and important nutrients to this dessert.
Many people don’t realize that mangos are available all year long.
Throughout the year, you’ll most likely find at least one of six mango varieties fresh in the produce aisle The varieties are called: Tommy Atkins, Haden, Kent, Keitt, Honey (originally known as Ataulfo) and Francis.
Each mango has a unique flavor and texture, so try different varieties at different times of the year. You’ll be glad you did!
Mangos are often an overlooked superfruit, but they’re full of potential health-promoting nutrients and bioactive compounds. Scientific research continues to unlock new reasons to bite into this luscious, sweet fruit, but here is what we already know:
In 3/4 cup of fresh mango:
- You’ll get 50% DV of vitamin C, 8% DV of vitamin A, and 15% DV of folate and 7% DV of fiber
- Beneficial polyphenols or phytonutrients
- Only 70 calories, making it a satisfying sweet treat
- Each serving of mango is fat-free, sodium-free and cholesterol-free
Picking the Perfect Mango
For this recipe, you are going to use fresh mango for both the mango cream and the fresh mango slices on top. Here is a quick overview of tips for picking and cutting the perfect mango:
How Do You Choose a Mango?
When searching for a perfectly ripe mango, it is important to focus on feel, not color, because every variety is a different color when ripe. A ripe mango will give slightly, indicating soft flesh inside.
How Do You Cut a Mango?
Many people are intimidated by cutting a mango, but there’s no reason to be, it’s simple!
- Start by locating the stem. The long, flat seed runs from stem to nose.
- Cut around the pit by making two cuts on either side of the stem.
- Finish by dicing or slicing, and scooping out the flesh with a spoon.
Click here for a video tutorial to show you how to cut a mango.
Mango Superfruit Nutrition
Mangos are known as the “king of fruits.” That’s because mangos are the sunniest fruit in the produce aisle and the most commonly consumed fruit in the world.
Not only are they sweet and delicious, but they are also a superfruit that contains many of the important nutrients and antioxidants we need to keep our bodies healthy.
- Excellent source of vitamin C, 50% DV, which plays an important role in immune function and skin health
- Good source of folate, 15% DV, which is vital for a healthy immune system
- Contains 8% DV of vitamin B6, 8% DV of vitamin E, and 8% DV of vitamin A, which helps maintain healthy skin and eye health
- Good source of copper, which is essential for the development of collagen
- Contains filling dietary fiber, 2 grams or 7% DV
For more recipes and information about mangos health benefits, visit Mango.org.
- 6 eggs, whites and yolks separated
- ½ cup all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon of cocoa powder
- ¼ teaspoon ground clove
- ⅛ teaspoon ground nutmeg
- ¼ cup molasses
- 2 tablespoons brown sugar
- 4 tablespoons white sugar
- ¼ teaspoon cream of tartar
- Powdered sugar for garnish
- 8 ounces full-fat cream cheese, room temperature
- 4 ounces butter, room temperature
- 2 tablespoons white sugar
- 1 cup fresh mango puree
- ¼ cup dried mango, diced
- ½ teaspoon ground turmeric
- ¼ teaspoon pure vanilla extract
- Place egg whites in a bowl and let stand at room temperature for 30 minutes.
- Preheat the oven to 350 degrees.
- Grease the bottom of a 15x10x1 inch baking pan, then line with parchment paper. Grease the parchment paper and lightly dust with flour.
- In a small bowl, whisk together flour, ginger, cinnamon, cocoa powder, clove, and nutmeg. Set aside.
- In a large bowl, beat the egg yolks on high-speed with the molasses and brown sugar for approximately 3-minutes. The consistency should appear thick like cake batter when ready.
- In another bowl with clean beaters, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add in the white sugar, while beating, allowing the sugar to dissolve before adding more.
- Continue beating until soft peaks form again.
- Fold the egg white mixture into the egg yolk mixture until well combined.
- Fold flour and spice mixture into the egg mixture and fold until well combined.
- Transfer the batter to the prepared baking sheet, spreading evenly.
- Bake 10-12 minutes, or until center springs back when lightly touched.
- Lie a tea towel on a flat surface and generously dust with powdered sugar.
- Carefully invert the cake onto the tea towel and peel away the parchment paper. Discard the paper.
- Roll the towel and the cake up together, starting with the short side, to form a ‘roll’ (like a Jelly Roll). Place on a wire rack and allow to cool completely in a refrigerator for at least 4 hours, ideally overnight if possible.
For the Gingerbread Cake:
For the Mango Filling
- In a large bowl, with a mixer on medium-high, cream together the cream cheese, butter, and sugar.
- When the ‘grit’ from the sugar is gone, add the mango puree, dried mango, turmeric, and vanilla until well incorporated.
To Assemble the Yule Log:
- On a flat surface, unroll the gingerbread cake and towel so the cake lies flat on the towel.
- Evenly spread the mango filling across the cake, leaving ½ inch space from all edges.
- Roll the cake back up again, without the towel, and ensure the seam side down.
- Garnish with additional powdered sugar and slice into 1” pieces just before serving,