Mango Cake! Folks I am so thrilled to share the recipe and a video of how I made a simple yet delicious mango cake at home. Over the years I have tried so many different recipes but none satisfied me. Some recipes called for oil instead of butter, some others were without eggs but while they all turned out pretty okay, our tastebuds wanted some more – perhaps the taste of that classic pound cake with the goodness of mangoes. This year I was not sure of even getting proper mangoes in order to experiment with them but just last week I managed to find some and have been going beserk with them. I have tried this recipe twice before sharing it with you, ofcourse, the first time was good too, it was made with oil and it was quite okay too.
What I liked about this cake was that it told me it was a mango cake without telling me it was a mango cake – I am not sure you have caught on to that trend (tell me you are …. without telling me you are …). So basically this cake had all the features of a classic sponge cake with the aroma and flavour of mangoes without them being too dominating either. It was buttery and the texture was just right. My family loved it, I hope you do too!
What kind of mangoes should I use?
For this recipe I have used Alphonso mangoes (also known as apus/hapus mangoes in India). This was only due to the availability. You can use any kind of full ripened mangoes such as kesari, badami or chaunsa (which we get in the UAE). The flavour and colour of your cake will greatly depend on the sweetness and colour of the mangoes. As you can see, my cake has a deep saffron colour as I used mango pulp that was deep orange-yellow in colour. The lighter the colour of the pulp, lighter the colour of your cake. Simple!
I don’t have any fresh mangoes, can I use canned or frozen ones?
As long as the canned mangoes are sweetened in sugar syrup you can use them. Mangoes are naturally sweet when they are ripe, so canned ones may be a bit too sweet, in which case you can reduce the sugar slightly. However if you are using frozen mangoes, then it would be ideal to thaw them slightly before pureeing.
Do I really need to use mango essence?
While the addition of the essence definitely enhances the aroma of the cake at the time of eating it is totally optional. I would recommend using pure vanilla extract if you don’t have the mango essence as it will help eliminate the eggy aroma that pound cakes tend to emit.
Can I make this cake with oil instead of butter?
Yes you can use oil instead of butter, just replace 1/2 cup (100 grams) butter with 1/2 cup (120ml) oil. Do note that the consistency of the batter may vary, as in, it will be slightly more runny than it is now
What if my batter is a bit stiff?
Depending on the consistency of the butter at the time of using (too soft or just right) and the texture of the flour used, the batter may be slightly thick. In this case just add 2-3 teaspoons of warm milk at a time while folding the batter until you get the desired consistency.
Is there an eggless option for this cake?
I knew you’d ask this! While I always prefer baking with eggs I do understand that for many of you, your diets may restrict the consumption of eggs. You could try using yogurt (plain thick curds) or agar agar mixed in water or even applesauce in the place of eggs. These I feel are egg replacers that won’t change the taste of the cake.
Popular egg substitutes for 1 egg (exponentially increase the quantity as per your recipe)
1/4 cup mashed bananas
1/4 cup unsweetened applesauce
2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil
1 tablespoon agar agar + 1 tablespoon water (mix & use immediately)
1 tablespoon flaxseed powder + 3 tablespoons water (whisk & use)
1 tablespoon chia seeds + 3 tablespoons water (mix and let it sit for 12-15 minutes)
1/4 cup yogurt or buttermilk
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Do check out the video of how to make this!! I hope you enjoy it!</p>
Mango Cake
Ingredients
- 1 cup (120 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1/2 cup (100 grams) mango puree
- 2 eggs, at room temperature
- 1 teaspoon mango essence or vanilla extract
Instructions
- Grease and line an 8"x4" loaf pan with baking paper. Preheat oven at 175 degrees C.
- Sift the all purpose flour, baking powder, baking soda & salt into a bowl. Repeat this twice more. By doing this you are incorporating more air into the flour which then contributes to a light & airy cake
- In another bowl, beat the butter for half a minute till it looks pale & fluffy. Add the sugar and continue to beat till it has been incorporated
- Now add the eggs, one at a time and beat well for about half a minute between additions
- Add the mango puree and beat in. Add the mango or vanilla extract and blend it in
- Now add the sifted flour in three parts folding it in gently as you go. Take care not to over mix.
- Transfer the batter into the prepared baking pan and bake for 32-35 minutes or till the skewer inserted comes out clean.
- Place the pan over a cooling rack for about 12-15 minutes before unmoulding carefully. Let the cake cool completely before cutting.
Video
Notes
Disclaimer
The nutritional values are only indicative.
Thanks for the recipe…
The measurement of flor is mentioned as 120 gms for 1 cup usually 1 cup is 240 to 250 gms.
Can you please clarify.
Standard US measure for 1 cup = 240ml and UK cup is 1 cup = 250ml. Please note that it is ml (fluid cup). So when you take this cup and add the flour into it, it should measure 120 grams. I have weighed it using my weighing scale
Thank You
My pleasure!
Well explained and a must try if you enjoy baking cakes or just love mangoes. Everyone will love it, whether a child or an adult.
Thank you so much for the great feedback Rochelle!
Hello Shireen,
Thanks so much for the recipe.
I heard butter makes cake dense. Is it true?
Can we substitute ghee instead of butter?
Hi Ashritha,
I love cakes with butter, they are tastier in my opinion. Cakes with oil are lighter and have a longer shelf life. I guess you could try using ghee but you may not get the same results
Our family loved this soft, light cake. Creaming the butter first before adding sugar and eggs one by one was one of the key techniques for a light mixture, as well as sifting the dry ingredients thrice, and folding the mixture.
So happy to receive your feedback! So glad that you and your family enjoyed the cake so much!
Hi! This makes a delicious cake but if you don’t have the essence of mango, it doesn’t taste like mango. I used the vanilla extract option because I didn’t have the mango extract. I made it two times. The first time it didn’t taste like mango so I assumed the mangos I used weren’t ripe enough. I got more mangos and let them really ripen and tried again, but it still didn’t have a mango flavor. It does still taste delicious! Like a buttery cake- yum!
Thank you for the feedback! Yes, adding the mango essence makes a world of difference to the cake so I highly recommend you to add it. Also, I use Alphonso mangoes that are popular in India. They do impart their own aroma and flavour to this cake that give it that unique ‘mango cake’ kind of flavour
I quadrupled the ingredients using the exact recipe and it came out delicious. I’ll ne making it again. Thanks for sharing.
That sounds wonderful! So glad you liked this cake so much!
What size pan did you use to bake the quadrupled recipe? 9×13?? what baking time and temperature???
I am a lover of mangoes, when Isaw this recipe I said I must try this and I was not disappointed, I used vanilla and almond essence, This recipe is a keeper. Thanks for sharing.
Such lovely feedback! Thank you so much! So glad to know that you enjoyed the cake so much!
I’ve made this recipe twice now. The family loves it. The first time my youngest son of 19 tasted it he fell in love with it. Now it’s being requested ☺ just be careful of thoose flour measurements and check comments before commitng.. A delicious cake that won’t dissapoint.
Thanks a lot for the great feedback Joanne! Glad to hear that!
This has become a household fav recipe. Thanks so much!
I am so glad to hear that! Thanks for your comment and also for giving this recipe a 5 star rating! I really appreciate it!
I tried it and it came out beautiful! thanks
Thank you so much Chrystal! So glad you liked it! If possible pls do edit your comment & give the recipe a star rating, thank you!
Delicious,
Thank you for the feedback Elizabeth!
Can I make with whole wheat flour or paleo flour almond, tapioca etc. what would the measurements be? TIA.
I haven’t tried making it with any other flour so I’m not sure
Please send me the mango cake recipe
Hi Mervelyn, the recipe is right here on the post. Where do you want me to send it?
I am a bit confused on the volume of flour, 120gm, 240 gm or 250 gm. I bake the cake but it doesn’t turn up well. Can you please give me the volume in gram instead of cup. I appreciate that. Thank you very much
Hi Jenny, I have already given the measurement in cup and grams as well. 1 cup = 120 grams in weight. What you have mentioned is 240 or 250 is in mls. 1 cup = 240ml – this is the standard measure. Whenever in doubt please use a weighing scale, you will never go wrong!
The cake came out very well. Perfect texture .My family loved it. Thank you for the amazing recipe.
Thank you for the wonderful feedback! So glad to know that you and your family enjoyed it so much!
this mango bread is so, so good. it tastes very similar to cornbread (i used vanilla instead of mango essence) but a little bit fresher. I topped it off with my extra mango purée and some whipped cream.
Thank you so much for the wonderful feedback!! Pls do rate the recipe if you can, thank you! (choose out of 5 stars)
How long and at what temperature did you make this cake?
Very good!! Thank you for sharing this recipe
Happy to hear that Alba! Thanks for the appreciation and feedback!
Can we use this receipe for cupcakes? What should I use butter or oil while making cupcakes? Also,how many cupcakes can I get from this recipe?
Thanks in advance
Hi Kshama,
I have not yet tried making the cupcakes so I am not sure of the number you will get. Please follow the recipe as is and not try to make any changes as you may not get the same results.
I was looking to make small mango cake,i founded this recipe, was really delicious!
Thank you so much for the lovely feedback Fanny!
I love to have more mango taste. Can i add in mango cubes in the batter on top of mango puree?Will the cake become wet?
Hi Juliana,
Actually the flavour and aroma of the cake greatly depend on the variety of mango you are using. It is usually not possible to get a deep flavour when natural ingredients are used. You could try adding 2-3 drops of mango essence/extract/flavouring that is easily available in the market to enhance the aroma and flavour as desired. If you add mango cubes to the batter it may make the cake fudgy and wet. I haven’t tried it though…
This was probably the most straightforward and yummy cake recipe I have tried in a while.
The flour measure comment was very useful as an fyi.
I tweaked a couple of things: I cut the sugar a bit and increased the amount of mango puree by a tiny bit.
The result was the most moist, fluffy, buttery tasting mango cake I’ve ever baked. My family loved it!
Thank you!!
Thank you so much for your amazing feedback! So glad you liked it!
Very good recipe.
Thanks a lot!
Excellent recipe. Cake is moist and flavourful with just the right amount of sweetness. Thank you for sharing your recipe. Perfect summer treat when fresh ripe mangoes are available.
Thanks for taking the time to leave such a wonderful feedback Dipti! So glad to know that you enjoyed the cake so much!
It’s not very mango so I made a simple vanilla buttercream and made what was supposed to be syrup but turned out to be more compote by just boiling one cup of mango puree with three teaspoons lemon juice and half a cup of water, golden granulated sugar it’s much better with it spread over like jam
The taste of the mango depends on the variety of mango used, it comes through when you use very flavourful mangoes.I like the twist you have given to the recipe!