Mango Cake

introduction

This mango cake feels bright and soft. It uses real mango puree and easy steps. If you like fruit cakes with strong fruit taste, try our authentic German fruit cake for a new idea.

why make this recipe

You can make this cake for a small party or a quiet day at home. It uses common items and takes little time. For more fruit cake ideas, see the simple almond cake recipe.

how to make Mango Cake

This cake uses a basic mix method. You make batter, bake, and cool. You can add a light frosting or eat it plain. For a soft, milky crumb try a cake like the almond ricotta cake if you want a change in texture.

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup mango puree (fresh or canned)
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, and mix well after each addition. Stir in the mango puree and vanilla extract.
4. In another bowl, whisk the flour, baking powder, and salt.
5. Add the dry mix to the wet mix in parts, and alternate with the milk. Start and end with the flour mix. Mix just until you see no dry streaks.
6. Divide the batter evenly between the two pans.
7. Bake 25 to 30 minutes, or until a toothpick in the center comes out clean.
8. Cool in the pans for 10 minutes, then turn out on a wire rack to cool fully.
9. Frost with your favorite icing or serve plain at room temperature.

how to serve Mango Cake

Cut the cake in slices and serve on a small plate. Add a dollop of whipped cream or a scoop of vanilla ice cream. For a fruity side, serve with small baked apples like in our apple crisp mini cheesecakes idea.

how to store Mango Cake

Wrap the cake in plastic wrap or place it in an airtight box. Keep it at room temperature for up to 2 days. For longer storage, cool fully and freeze slices in a sealed bag for up to one month. If you like spiced cakes for storage tips, read the apple crumble coffee cake notes.

tips to make Mango Cake

• Use ripe mango or good canned mango puree for best taste.
• Do not overmix the batter; mix until it just joins.
• Check the cake at 25 minutes to avoid a dry crumb.
• Let the cake cool fully before you frost it.

variation (if any)

• Add 1/2 cup chopped nuts for crunch.
• Fold in 1/2 cup diced mango for more fruit bits.
• Swap half the milk for coconut milk to add a mild coconut taste.

FAQs

Q: Can I use canned mango puree?
A: Yes. Use good quality canned puree and drain if it is very thin.

Q: Can I make this as one big cake instead of two pans?
A: Yes. Use a 9×13 pan and bake for 35 to 40 minutes, but check with a toothpick.

Q: Can I freeze this cake?
A: Yes. Wrap slices well and freeze up to one month. Thaw in the fridge or at room temperature.

Q: How do I keep the cake moist?
A: Do not overbake and store in an airtight container after it cools.

Q: Can I add spices like cinnamon?
A: Yes, add a small pinch of cinnamon for a warm note if you like.