Description
Moist, lightly spiced mango cake made with fresh mango purée and topped with a variety of optional frostings. Perfect for summer baking.
Ingredients
1 ½ cups fresh mango purée
2 cups all-purpose flour
⅔ cup granulated sugar
½ cup vegetable oil
2 eggs
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
½ tsp cardamom (optional)
Instructions
Preheat oven to 350°F and grease a 9-inch pan.
Mix flour, baking soda, baking powder, salt, and cardamom in one bowl.
In another bowl beat eggs and sugar until fluffy. Add mango purée and oil.
Combine wet and dry ingredients gently until just mixed. Don’t overmix.
Pour batter into pan and smooth the top. Tap gently to remove air bubbles.
Bake for 40–45 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to rack to cool fully.
Frost as desired with cream cheese, whipped cream, or buttercream.
Notes
Use ripe mangoes for best texture.
You can substitute canned mango pulp in off-season.
Perfect with coconut frosting or served plain with tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Tropical
Nutrition
- Calories: 265
- Fat: 11g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: mango cake, tropical cake, mango dessert, summer cake