Mango & Blueberry, Lemon Poppy Seed Cake


Mangoes are in season now and utterly delicious.  In recipes, I’ve been using Champagne Mangos and Indian Saffron Mangoes. They are sweet beyond belief now, compared to mangoes a few months ago.  I’ve worked on this recipe for several weeks now, until I got it just right.  It went from a frozen mustard colored concoction, to what you see above.  Hope you enjoy it!  ©Joyce Hays, Target Health Inc.



This cake is as cool and refreshing as it is unbelievably delicious. The good news is, it’s easy to make; and if you do, you’re in for a Memorial Day Mango treat! ©Joyce Hays, Target Health Inc.





1 and 1/2 cups Amaretti biscotti (store-bought)

1 large ripe fresh Mango for cake

1 large ripe Mango for top decoration

1 pint fresh blueberries, well rinsed and dried

3 Tablespoons canned poppy seeds for baking

3 Tablespoons canned marzipan for baking

1 container Tofutti (soy cream cheese), room temperature

2 boxes lemon Jello

2 cups boiling water

whipped topping like Cool Whip, or make your own whipped cream (optional)



A few good ingredients. ©Joyce Hays, Target Health Inc.





Crush the biscotti into small crumbs and put them on the bottom of a spring-form cake pan



This is about 1 and 1/2 cups of the biscotti before crushing it. ©Joyce Hays, Target Health Inc.



Here’s the crushed Amaretti at the bottom of springform pan. ©Joyce Hays, Target Health Inc.



Put the 2 boxes of lemon Jello into a mixing bowl, with 2 cups boiling water. Stir to combine.

Into a measuring cup, pour 1/2 of the Jello mixture, which is 1 cup of the warm Jello. Set aside, this 1 measuring cup of Jello, and let it reach room temperature.



Set aside 1 cup of the warm Jello mixture. ©Joyce Hays, Target Health Inc.



Peel the mango and put the pieces into a food processor. ©Joyce Hays, Target Health Inc.



Puree the mango pieces in a food processor. ©Joyce Hays, Target Health Inc.



Peel the mango and put the pieces into a food processor.

When you pour the mango puree into the mixing bowl, be sure to use a spatula to scrape every last bit of mango out.

Into the mixing bowl with warm lemon Jello, add the Tofutti and the puree of mango. Turn the beaters on slowly as you add ingredients in. If you don’t have a mixing bowl, it’s easy to beat by hand.



Mixing the ingredients together, slowly. Here the mango puree and Tofutti have been added to the warm Jello. ©Joyce Hays, Target Health Inc.



Add the marzipan while beating.



Beating in the marzipan. ©Joyce Hays, Target Health Inc.



Next, add the poppy seeds and beat in until well mixed.



Beating in the poppy seeds. ©Joyce Hays, Target Health Inc.


Finally, after all the ingredients are well combined in the mixing bowl, slowly pour the Tofutti/Jello contents over the Amaretti crumbs in the spring-form pan. Sometimes, the crumbs stay at the bottom of the pan and sometimes they jump into the mango/Jello mixture. Either way, is fine, since it doesn’t change the flavor one bit.

Now, put the spring-form pan in the fridge for several hours or overnight.

Before you proceed to the final steps, rinse the blueberries well and dry them. Peel the 2nd mango and make long thin mango strips, that can be seen in the very first photo.

Take the spring-form pan out of the fridge and pour the liquid lemon Jello (in the measuring cup) that you left out, over the solidified mixture. Into the liquid lemon Jello, arrange the pieces of fruit. Approximate, the design you want, because the pieces of fruit are going to move around a little. This can’t be helped. Actually, it gives the top of the cake a nice abstract “look.“ Put the cake back in the fridge for several more hours, so the Jello on top can firm up. Or overnight again.



Here the second cup of lemon Jello has just been poured over the previous mixture, left in fridge overnight. ©Joyce Hays, Target Health Inc.



The pieces of mango and blueberries have been added, with a design in mind and have moved around a bit. ©Joyce Hays, Target Health Inc.



To serve, take the sides of the spring-form, off and put the cake with pan bottom on a serving plate. Or do your best to slide a large flat pie server under the Jello cake and move it quickly over to a serving plate. It’s safer not to try to move it.

Serve along with whipped cream or cool whip.


‘Well,’ said Pooh, ‘what I like best,’ and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it, which was better than when you were, but he didn’t know what it was called. – A.A Milne



The proof is in the eating. ©Joyce Hays, Target Health Inc.



We had glasses of ice water with this dessert. The Jello cake is sweet and we didn’t want an additional sweet wine or liqueur. We made the right choice, the cake stands on its own.



This is an amazingly delicious cake. You can do this! ©Joyce Hays, Target Health Inc.



We saw a truly intellectually stimulating play, Incognito, by the rising British star, playwright, Nick Payne. We recommend this play highly, if you’re willing to meet it half-way and accept the challenge of deciphering it, as you go. It’s a mind bending mystery, for you to solve. This play is a neuroscientists dream.


We’re proud to say, that Incognito is produced by one of our theater clubs, The Manhattan Theater Club. NYC theater has been filled with excellent work all season. However, our two favorites have medical research embedded in both. The Father, starring the very great Frank Langella, who at 78, brilliantly portrays a man attempting to deal with Alzheimer’s disease. Incognito deals with neuroscience. Both productions, kept us on the edge of our seats. The NY theater season (most of the really good stuff) is basically over by the end of June, so if you can, try to fit this great theater into your schedule. I’ll go out on a limb and predict that Frank Langella will win a Tony for his superb performance in, The Father.



From Our Table to Yours !


Bon Appetit!



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