Sweet tangy mangos are great for sprinkling on waffles, making delicious smoothies, and adding to coffee cake! This Mango Coffee Cake, made with our War Eagle Biscuit Mix, topped with cream cheese icing, is a great addition to your morning coffee. Yum!




  • 1 8oz package cream cheese
  • 2 Tbsp butter
  • 1 Tbsp lemon juice
  • 3 cups powdered sugar
  • 1 Tbsp of mango juice
  • 1/4 cup of mangos, diced




In a bowl, combine biscuit mix and sugar.
Cut in butter with a fork. Add mango and fold in gently.
In second bowl, combine lemon juice, vanilla and milk. Stir into mango mixture until wet.
Place parchment paper on 2 cookie sheets. Pour half the dough onto each cookie sheet.
Sprinkle flour on a rolling pin and on top of dough, to prevent stickiness.
Roll dough out to 1 inch thickness. Bake for 25 minutes at 375 degrees.
After cake has cooled, use a pizza cutter or knife to slice into triangles.
For icing: combine cream cheese, butter, lemon juice and powdered sugar.
Fold in diced mango.
Drizzle icing on to coffee cake slices.
Invite over your friends and enjoy with a hot cup of coffee or tea!